From left to right, what goes in each compartment of a three-compartment sink?

In a three-compartment sink setup, the correct order of compartments is essential for effective cleaning, sanitizing, and rinsing of utensils and equipment. The first compartment is designated for washing, typically filled with warm water and detergent. This allows for the removal of soil and contaminants from items that have been used in food preparation.

The second compartment is used for rinsing the items to eliminate any remaining detergent and debris. This compartment holds clean, clear water, ensuring the items are free of soap before moving on to the sanitation step.

Finally, in the third compartment, items are immersed in a sanitizing solution, which typically consists of water mixed with a sanitizer. This crucial step kills any remaining pathogens, ensuring that the items are safe for reuse.

This sequence ensures that all items are effectively cleaned, rinsed, and sanitized, adhering to food safety protocols. In contrast, other arrangements would either compromise the cleaning process or fail to ensure proper sanitation of the utensils and equipment.