If you're operating a food premise you can properly wash your dishes in a three compartment sink by following these steps:
![A person scraping left over food in a bowl into the garbage](/sites/default/files/images/FoodSafety/Dishwashing_1.jpg)
Step One: Scrape
Scrape, sort, and pre-rinse before washing.
![A person washing dishes in the first compartment sink.](/sites/default/files/images/FoodSafety/Dishwashing_2.jpg)
Step Two: Wash in the first compartment
Wash with warm water and detergent solution capable of removing grease.
![A person rinsing the dishes in the second compartment sink.](/sites/default/files/images/FoodSafety/Dishwashing_3.jpg)
Step Three: Rinse in the second compartment
Rinse with clean water that is at least 43°C (109°F).
![A person placing the rinsed dishes into the third compartment sink.](/sites/default/files/images/FoodSafety/Dishwashing_4.jpg)
Step Four: Sanitize in the third compartment
- Sanitize with clean warm water.
- Soak for at least 45 seconds in one of the following:
- 24°C (75°F) water with 100ppm chlorine.
- 24°C (75°F) water with 200ppm quaternary ammonium.
- 24°C (75°F) water with 25ppm iodine.
- Use test papers to check your sanitizer solution strength.
- 77°C (170°F) water only.
- Use a thermometer to check the temperature.
![A picture of the dishes laying on a large drying rack.](/sites/default/files/images/FoodSafety/Dishwashing_5.jpg)
Step Five: Air Dry
Do not towel dry.