3-Compartment Sink Fact Sheet

Description

[Bureau of Food Safety and Laboratory Services]

Publication Type: Fact Sheet

All food establishments that do not have automatic warewashing equipment shall have a sink with at least three compartments for manually washing, rinsing and sanitizing all equipment, utensils and tableware. The compartments of the sink shall be big enough to accommodate the largest cooking equipment and utensils, such as pots and pans.