Skills Hub
food-safety-sanitizing
Manual Dishwashing (Three-Compartment Sink)
Always tested on the ServSafe
Wash, rinse, sanitize. Test sanitizer hourly.
About this skill
Three-compartment manual dishwashing: scrape, wash in soapy water (110°F+), rinse in clean water, sanitize in chlorine (50 to 100 ppm) or quat (200 to 400 ppm).
10 total steps
8 critical steps
Time limit: 15 min
What graders are watching for
- 1Wash, rinse, sanitize (in order)
- 2Test sanitizer concentration hourly
- 3Air-dry (never towel)
Common mistakes (and how to avoid them)
- !Out-of-order compartments
- !Wrong sanitizer concentration
- !Towel-drying
Practice this skill step-by-step
The static walkthrough above is the marketing overview. The full step-by-step interactive practice (with critical-step highlighting, per-step "why this matters" rationale, and what graders watch for on each individual step) is unlocked with a subscription.