How to Wash and Sanitize Dishes Pots Pans in a Three-Basin Sink
Restaurants and professional food services use a three-basin sink method to sanitize their dishes. Sanitizing is considerably different than dishwashing at home. The emphasis in a sanitizing system is on -- as much as possible -- sterilizing the dishware to remove any contaminants that may have come from the food that was formerly on them, or from the cleaning utensils used in a common kitchen.
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Instructions
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Fill sink basin #1 with dish soap and hot water.
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Fill sink basin #2 with water and sanitizer (such as bleach) according to the specifications of the product you are using.
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Leave sink basin #3 empty.
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Thoroughly wash your dirty dishes, pots and pans in basin #1.
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Transfer each dish as you finish washing it to basin #2 for sanitizing. Allow them to soak as indicated by the sanitizer product you are using.
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Transfer your dishes after soaking them in basin #2 to basin #3. Rinse them thoroughly to remove all sanitizer.
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Transfer your rinsed dishes, pots and pans to an air drying rack. Air drying is recommended for sanitized dishes, as towel-dried dishes are no longer sanitary.
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Tips & Warnings
Follow sanitizer instructions for appropriate mixing.
Remember the dishes must soak in sanitizer.
Always rinse your dishes thoroughly to remove the sanitizer.
Do not touch your sanitized dishes with a kitchen towel -- this will contaminate them.
Do not dump knives in a bin of soapy water, as this may lead to injuries. It may also damage your kitchen knives -- wash them separately.
