Food Safety Certification Practice Test

What type of equipment is required for a manual dishwashing operation in a retail food establishment?

1. A single basin sink

2. A three or four compartment sink with hot and cold running water

3. A two compartment sink with a drying rack

4. An automatic dishwasher

The correct answer is: A three or four compartment sink with hot and cold running water

In a manual dishwashing operation within a retail food establishment, the recommended equipment is a three or four compartment sink equipped with both hot and cold running water. This setup allows for a thorough and effective washing process, which typically includes multiple stages: washing, rinsing, and sanitizing. The three or four compartments serve distinct purposes, enabling food service workers to first wash the dishes in soapy water, then rinse off soap in clean water, and finally immerse or spray them with a sanitizing solution to eliminate any remaining pathogens. The requirement for both hot and cold running water is crucial as hot water helps in dissolving grease and food residues more effectively, while cold water can be used for rinsing and stabilizing temperatures. In contrast, other options such as a single basin sink do not provide enough compartments to complete the multi-step process required for proper sanitization. A two-compartment sink may allow for washing and rinsing but lacks a designated space for sanitizing. An automatic dishwasher may not be appropriate for all retail establishments, especially those with limited space or specific types of dishes that must be hand-washed. Thus, a three or four compartment sink is essential for meeting health codes and ensuring food safety in a manual dishwashing setting.