Food Manager Prep / Three compartment sink steps
Three compartment sink steps
Updated October 2026 · Based on the FDA Food Code 2022 (the edition the exams follow) and the new 2026 edition
When dishes are washed by hand, the FDA Food Code requires a sink with at least three compartments, one each for washing, rinsing and sanitizing. The exam tests the order, the water temperature and the sanitizer numbers, so this page puts them all in one place.
The steps
- Scrape or pre-rinse food off the items.
- Wash in the first compartment, in detergent solution at least 110F (43C), or the temperature on the detergent label (4-501.19).
- Rinse in the second compartment to remove detergent and remaining soil.
- Sanitize in the third compartment, with hot water or a chemical sanitizer, at the right temperature, concentration and contact time.
- Air-dry. Do not towel-dry.
The Food Code requires washing, rinsing, sanitizing and air-drying. Scraping first is the standard teaching sequence.
Sink requirements
| Number of compartments | At least 3, large enough for the largest item washed (4-301.12) |
|---|---|
| Thermometer | Required to check wash and sanitizing water temperatures (4-302.13) |
| Test kit | Required, and the sanitizer concentration must be checked with it (4-302.14, 4-501.116) |
| Other uses | Never for handwashing. If used to thaw food or wash produce, clean and sanitize it before and after (4-501.16) |
Sanitizing with hot water
Immerse items in water at 171F (77C) or above for at least 30 seconds (4-501.111, 4-703.11(A)). You need a way to heat the third compartment and a thermometer to prove the temperature.
Sanitizing with chemicals
| Chlorine, 25 to 49 mg/L (ppm) | Water at least 120F |
|---|---|
| Chlorine, 50 to 99 mg/L | At least 100F if pH 10 or less; at least 75F if pH 8 or less |
| Chlorine, 100 mg/L | At least 55F |
| Chlorine contact time | At least 10 seconds; or 7 seconds for a 50 mg/L solution at pH 10 or less and 100F, or pH 8 or less and 75F |
| Iodine | 12.5 to 25 mg/L, at least 68F (20C), pH 5.0 or less (or per manufacturer), contact 30 seconds |
| Quaternary ammonium (quats) | Concentration on the EPA-registered label, at least 75F (24C), water hardness 500 mg/L or less (or per label), contact 30 seconds unless the label says otherwise |
| Other sanitizers (new in 2026) | At least 75F unless the EPA label says otherwise (4-501.114(E)) |
Sources: 4-501.114 and 4-703.11(C). One mg/L equals one ppm, and exams use both units.
Cleaning vs sanitizing
Cleaning removes food and soil. Sanitizing is heat or chemicals applied to an already clean surface to reduce pathogens by 5 logs (99.999%) (1-201.10). A sanitizer cannot work on a dirty plate, which is why washing and rinsing come first.
Food-contact surfaces in constant use with TCS food must be cleaned and sanitized at least every 4 hours (4-602.11(C)), and whenever you move from raw to ready-to-eat food or after possible contamination.
Dish machines, for comparison
Hot-water dish machines use different numbers: the final rinse entering the manifold is at least 180F (165F for a stationary-rack, single-temperature machine) and no more than 194F, and the utensil surface must reach 160F, checked with an irreversible registering thermometer (4-501.112). Do not mix these up with the manual 171F rule.
Exam traps
- Manual hot-water sanitizing is 171F for 30 seconds; the 180F figure is for machines.
- The 7-second chlorine time applies only to a 50 mg/L solution at the stated pH and temperature.
- Iodine works in cooler water (68F) than chlorine at 50 ppm and pH 10 (100F).
- Air-dry, never towel-dry.
Check your thermometers with the calibration methods, and test yourself with the practice test.