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Food
Handler Certification Program |
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2 Compartment Sink
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SORT, SCRAPE AND PRE-RINSE |
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AIR DRY |
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SINK 1:
WASH
warm water and detergent
RINSE
clean water
(minimum temperature of water 43°C) |
SINK 2:
SANATIZE
minimum of 45 seconds in:
(i) 100mg/L chlorine solution at a minimum temperature of 24°C
OR
(ii) clean water at a minimum temperature of 77°C
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| Graphic adapted from York Region Health Services Department |
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