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Cleaning and Sanitizing: 3 Compartment Sink, Sanitizer Strength and Temperatures

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Cleaning removes food and dirt; sanitizing reduces germs to safe levels on a surface that is already clean. In a 3 compartment sink you wash at 110°F or hotter, rinse, sanitize, then air dry. Food-contact surfaces in constant use must be cleaned and sanitized at least every 4 hours.

MethodRequirement
Manual wash water110°F or hotter
Manual hot water sanitizing171°F or hotter, 30 seconds
Iodine sanitizer12.5 to 25 mg/L, 68°F or hotter
Quaternary ammonium sanitizerAs the label says, 75°F or hotter
Chemical-sanitizing dish machine wash120°F or hotter
Hot water dish machine final rinse180°F (165°F for stationary rack, single temperature)

What to know for the exam

  • Check sanitizer strength with a test kit every time you make a new solution.
  • Keep wiping cloths in sanitizer solution between uses.
  • After vomiting or diarrhea, use a disinfectant that works on norovirus, not just the everyday sanitizer.
  • Store cleaning chemicals away from and below food, in labeled containers.

Quick quiz: cleaning and sanitizing

  1. Question 1 of 5 · Cleaning and sanitizingSanitization must achieve a reduction of representative disease microorganisms of
    Show answer and explanation

    5 logs, or 99.999%

    Sanitization is the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, yields a reduction of 5 logs, equal to a 99.999% reduction. Note the word cleaned: sanitizing only works on an already clean surface, which is why cleaning and sanitizing are two separate steps.

    Source: FDA Food Code, § 1-201.10(B)

  2. Question 2 of 5 · Cleaning and sanitizingA quaternary ammonium sanitizing solution requires a minimum temperature of
    Show answer and explanation

    75°F.

    Quaternary ammonium requires a minimum of 75°F. Its concentration must follow the manufacturer's label directions rather than a single figure in the Code, because quat products vary widely in formulation.

    Source: FDA Food Code, § 4-501.114(C)(1)

  3. Question 3 of 5 · Cleaning and sanitizingFor a stationary rack, single temperature machine, the fresh hot water sanitizing rinse entering the manifold may not be less than
    Show answer and explanation

    165°F.

    A stationary rack single temperature machine requires a sanitizing rinse of at least 165°F. All other machine types require 180°F. In every case the rinse may not exceed 194°F, because water hotter than that flashes to steam before it can transfer heat to the dish.

    Source: FDA Food Code, § 4-501.112(A)(1)

  4. Question 4 of 5 · Cleaning and sanitizingThe wash solution in manual warewashing must be maintained at not less than
    Show answer and explanation

    110°F.

    Manual warewashing wash water must be at least 110°F, or the temperature specified on the cleaning agent manufacturer's label if that is higher. Below this, detergents cannot emulsify fats effectively and food soil stays on the surface, which then prevents sanitizing from working.

    Source: FDA Food Code, § 4-501.19

  5. Question 5 of 5 · Cleaning and sanitizingWhen hot water immersion is used to sanitize in a manual operation, the water must be maintained at
    Show answer and explanation

    171°F or above.

    Manual hot water sanitization requires water at 171°F or above, with items immersed for at least 30 seconds. Both the temperature and the time matter. 180°F belongs to mechanical machines and 160°F is the utensil surface temperature a mechanical machine must achieve.

    Source: FDA Food Code, § 4-501.111

Take the 40 question practice test

Questions and answers

What is the difference between cleaning and sanitizing?

Cleaning removes food and soil from a surface. Sanitizing then reduces the remaining germs to safe levels. You must clean before you sanitize.

What are the steps for a 3 compartment sink?

Scrape, wash at 110°F or hotter, rinse, sanitize, and air dry.

How often must food-contact surfaces be cleaned?

At least every 4 hours when in constant use, and whenever you change tasks or food types.

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