Set up a three-compartment sink for warewashing

Practice the sequence you already learned for “Set up a three-compartment sink for warewashing” until the order feels automatic. Drill the Food Code warewashing order from kitchen-manager training. Sanitizer is not the first sink, and items are not towel-dried.

1. Scrape and pre-rinse ware.
2. Wash in the first compartment with detergent at the taught temperature, about 110°F.
3. Rinse in the second compartment.
4. Sanitize in the third at the required concentration or 171°F.
5. Verify sanitizer strength with a test strip.
6. Air-dry on a clean rack.
7. Do not skip the rinse.
8. Do not towel-dry sanitized ware.