KIDS TRIVIA

Detailed explanation-1: -option 3 wash rinse and sanitize is the correct answer. Three different sink compartments are required for the 3-compartment sink method, one for each phase of the ware wash procedure: wash, rinse, and sanitize.

Detailed explanation-2: -Wash, rinse, sanitize. Three words to remember if you want a passing grade when the health inspector check your restaurant kitchen’s food handling practices. All you need to clean safely is a 3 compartment sink, soap, hot water, sanitizer and Indigo® chlorine test strips.

Detailed explanation-3: -Ensuring your wares are clean will improve customer satisfaction and decrease the likelihood of foodborne illness, ultimately increasing your bottom line.

Detailed explanation-4: -compartment with hot water at 110°F-120 °F using a good washing detergent, brush and physical scrubbing. Change wash water often as it becomes dirty and loses the effectiveness of cleaning. Washing detergent does not sanitize dishware and utensils. and utensils in second compartment by immersion in clean hot water.