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In a well-decorated kitchen room, a person is installing a sink for service workers.

Where Should Sinks Be Available For Service Workers

If you are a food service worker, you better know the importance of washing hands while working in the kitchen. It is an essential code provided by the FDA which is taking necessary steps to prevent the spread of bacteria in the food service area. 

So, the first step a restaurant owner must take is to install a hand sink in all suitable areas. It will allow the service workers to wash their hands whenever they feel it necessary. 

But, where should sinks be available for service workers? In this article, I will give you the best idea to do it. Want to know more? Read on!

Where Should Sinks Be Available For Food Service Workers

There is no denying the fact that hand-washing sinks play a very important role in maintaining overall hygiene in the food service area. If you are a restaurant owner, you should maintain a convenient and easy-to-access hand-washing area for the service workers. 

Besides, you should follow the guidelines provided by the FDA authority. According to the authority, the restaurant owner must ensure at least one hand sink is available inside of the food-prep area. Or the sink can also be located at the entrance of the food preparation room. 

So, where should the sink be available for service workers? The most appropriate answer to this question is it should be located in a very convenient area in the food service area which is quite easier to access for the service workers. As a result, the service workers will be able to wash their hands very easily without any hassle. 

The hand sink can be located even in the spot which is immediately adjacent to the toilet of the service area. In a nutshell, an employee or food service worker should access the sink at any moment without any kind of complexity. 

Sinks can be of different types, such as undermount, 3 compartments, etc. A restaurant owner can increase the durability of the sink by following some steps. For instance, using the best Silicone for undermount sinks will certainly increase durability. 

Although there are different types of sinks, one of the most convenient types which are perfectly fitting for restaurants is a 3 compartment sink. I will discuss a 3 compartment sink below for your better understanding. 

What is a 3-Compartment Sink?

A three-compartment sink is a type of sink where a total of 3 different compartments are available to serve different purposes. These 3 compartments are used for cleaning and sanitizing dishes in a commercial setup like restaurants. There are many benefits of using a 3-compartment sink. Definitely, it will save space in a commercial kitchen. In 3 different compartments, you will be able to wash, rinse and sanitize dishes. 

However, there are different rules and guidelines for using the compartments. One of the easiest ways to wash dishes and kitchen utensils is using a dishwasher. But, to be honest, not every dish and cookware is dishwasher safe. In that case, a well-built three-compartment sink can be a great help for the food service workers. 

Three Compartment Sink Order

If you are aware of the FDA codes, you will know that a food service provider must clean and sanitize their dishes properly. To get the job done properly, a three-compartment sink can provide a great level of user experience. Three compartments of the sink will be adequate for cleaning and sanitizing dishes. 

Now, many people don’t know the difference between cleaning and sanitizing. Many use both of the terms interchangeably which is a wrong approach. Cleaning and sanitizing are quite different tasks. 

When you do a specific task to eliminate surface debris from the dishes, it is known as cleaning. On the other hand, when it comes to sanitizing, it includes using a chemical agent or hot water to remove bacteria from the dishes. So, you should level the compartments separately as per their task name. For example, you can use the level as follows-

  • Compartment 1= Wash
  • Compartment 2= Rinse
  • Compartment 3= Sanitize
How to Use a 3 Compartment Sink

Now that you already know about the benefits of a three-compartment sink, you should know how to use them properly. Generally, there are 5 steps that you should follow to complete the manual dishwashing tasks properly. The steps are as follows-

Step 1- Eliminating Food:

First of all, you need to scrape all leftover food from the dishes. Otherwise, you will not be able to wash them correctly. 

Step 2- Scrub the Dishes:

At this point, you have to use the first sink. In soapy warm water, you need to scrub the dishes. The required temperature in the sink is 110 degrees Fahrenheit at this point for proper scrubbing of the dishes. 

Step 3- Rinse the Dishes:

At this point, you have to rinse the dishes in the second sink. You have to use clean warm water for rinsing the dishes. Besides, try to keep the temperature at 110 degrees Fahrenheit. 

Step 4- Soaking:

Now that you have already cleaned the dishes, you have to sanitize them. The 3rd compartment is the most appropriate for this job. Now, you have to soak the dishes in a sanitizing agent. Follow the directions provided by the agent. Alternatively, you can use hot water (at least 171 degrees Fahrenheit) to get the job done. 

Step 5- Drying:

This is the final stage. Don’t forget to dry the dishes at this point to avoid recontamination. 

Which Activity Is Not Allowed In A 3 Compartment Sink?

I hope you already get the idea about a 3-compartment sink. However, you have to remember an important thing regarding this sink. You should use a 3-compartment sink only for washing, rinsing, and sanitizing dishes. Besides, these three types of tasks should be done in different compartments. 

Other than these three tasks no other activity is allowed in a 3-compartment sink. This restriction should be maintained strictly for maintaining the maximum level of the hygienic environment in a restaurant. 

So, whether you talk about dumping mop water, thawing meat, or simply washing hands, nothing is allowed in a 3-compartment sink. Otherwise, the overall hygiene and efficiency of the sink will be reduced significantly. 

Wrapping Up!

Whenever we go to a restaurant, we always keep hygiene and a healthy environment in our mind. No one would like to have his dinner in an unhealthy and dirty restaurant. When it comes to keeping everything hygienic in a food prep place, there should be an easily accessible sink in that spot. 

But, where should sinks be available for service workers? Typically restaurant owners install the hand sink in different places. But, if you follow the guidelines of the FDA, you will notice that at least one hand sink should be available in the food prep room. It can be on the inside or entrance of the room. 

In short, the food service workers should access the sink easily whenever they need to wash their hands. A sink in the perfect spot will make the overall kitchen environment even more hygienic.