What must be true about a warewashing sink?

A warewashing sink is specifically designed for cleaning dishes, utensils, and cooking equipment, which is why it must have at least three compartments. This three-compartment setup allows for the necessary process of washing, rinsing, and sanitizing items effectively. Each compartment serves a critical role in ensuring that food contact surfaces are not only cleaned but also sanitized properly, complying with health and safety regulations.

Using a warewashing sink for handwashing would not meet the requirements for food safety, as handwashing should take place in a designated handwashing sink to prevent cross-contamination. Similarly, requiring the sink to be located in a restroom would also violate food safety protocols, as food preparation areas should be separate from restroom facilities. Lastly, limiting a warewashing sink to only accommodate small utensils would undermine its purpose, as it must be capable of handling larger pots and pans commonly used in food preparation and service.

Thus, the requirement for a warewashing sink to have at least three compartments is essential for maintaining food safety standards.