3 Sink Method for Wash, Sanitize Rinse

Wash, Rinse, Sanitize:
The Three Sink Method

The health inspector is coming to check your safe food handling practices. Don’t panic! All you need to clean safely is a 3 compartment sink, soap, hot water, sanitizer and our test strips. Watch the video below and you should pass with flying colors.

Wash, Rinse, Sanitize & Air Dry

This video shows easy to follow instructions for proper washing, rinsing, sanitizing in your 3 basin sink followed by  air drying.  Test strips for your sanitizers are listed below.

What Test Strips Do I Need?

Use chlorine, quat (QAC) or iodine for your sanitizing needs.  All three are effective as long as you use them at the right strength.

Chlorine bleach is the most commonly used and by far the cheapest. Just buy regular bleach at your supermarket and dilute it to 50 or 100ppm. Chlorine test strips are shown below. All you have to do is dip the strip  in the solution and compare to the color chart.

Of course, some restaurants may want to use both. Check this article out for “Sanitizers and Disinfectants in Commercial Kitchens” which explains why.

Chlorine test strips 0-200ppm
These inexpensive chlorine test strips are all you need to ensure you have diluted correctly to the recommended concentration of 100ppm.

Quat, also known as QAC (quaternary ammonium chloride), is also popular. There are many different quat mixtures but the 0-400ppm quat strips shown in the picture below will work with them all.

Quat Test Strips
Quat (QAC) test strips, 0-400ppm. The recommended concentration is 200ppm.

Iodine is the least common of these kitchen sanitizers and is often used in large commercial dishwashers.  Click here if you need Iodine Test Strips.

How Do I Dilute Correctly?

Our dilution calculator will work with any of these chemicals and help you mix them with the right amount of water to get the correct ppm level.

Summary
Article Name
Wash, Rinse, Sanitize: The Three Sink Method
Description
Food safety and passing the health inspection test is a concern for any restaurant owner. This article outlines the basic tools and steps needed to get it right and pass with flying colors.
Author
Indigo Instruments

Leave a Reply

Your email address will not be published. Required fields are marked *