1. Use a 3 compartment sink to wash item
Manual Dishwashing
Use a 3 compartment sink to wash item

2. A properly set-up station include:
Area for rinsing away food or for scraping food into garbage containers
Drain boards to hold both soiled and clean items
Thermometer to measure water temperature
Clock, allowing employees to time how long items have been immersed in the sanitizing solution.

3. Follow these procedure
Clean and sanitize each sink and drain board
Fill the first sink with detergent and water.
Fill the second sink with clean water
Fill the third sink with water and sanitizer to the correct concentration. Hot water can be used as an alternative
Provide a clock. This will let food handlers time how long items have been in the sanitizer.

4. 3 compartment sink Rinse, scrape or soak all items before washing
Clean items in the first sink. Wash them in a detergent solution at least 43.
Rinse items in the second sink
Sanitize items in the third sink. If the hot water immersion is used, the water should be at least 77 for 30 seconds
Air-dry all items. Place them upside down so they will drain

5. Key terms:
OSHA: Occupational safety and health administration.职业安全与健康管理局
HCS: Hazard communication standard危险通讯标准 as know as Right-to-Know or HAZCOM
MSDS: Material safety data sheet 材料安全数据表

6. MSDS contain the following information about the chemical
Information about safe use and handling
Physical, health, fire and reactivity hazards.反应性危险
Precautions
Appropriate personal protective equipment to wear when using the chemical
First-aid information and steps to take in an emergency
manufacturer’s name, address, and phone number
Preparation date of MSDS
Hazardous ingredients and identity information