How many sink compartments are required for manual cleaning and sanitizing of kitchen utensils?

To properly clean and sanitize kitchen utensils manually, a three-compartment sink system is required. This setup is essential for meeting food safety standards and effectively managing the cleaning process.

The three compartments serve specific purposes: the first compartment is designated for washing the utensils in hot, soapy water to remove food residues and grease. The second compartment is used for rinsing the items to eliminate any remaining soap and debris. The third compartment is meant for sanitizing the utensils, typically with a sanitizer solution that helps kill any lingering bacteria, ensuring the items are safe for food preparation and service.

This method minimizes the risk of cross-contamination and ensures that all utensils are cleaned thoroughly and sanitized before use. A single compartment would not provide the necessary separation for effective cleaning and sanitizing, and while two compartments could facilitate washing and rinsing, it would lack the final step of sanitization, which is crucial to maintaining food safety standards.