What should be placed in sink #2 during the 3-sink method?

In the three-sink method used in food service and health department settings, the second sink is designated for clean water. This procedure typically consists of three separate sinks where a systematic approach is taken to clean, rinse, and sanitize dishes and utensils effectively.

The first sink is used for washing dishes with water and detergent, which helps remove food particles and grease. By using clean water in the second sink, it ensures that any residual soap, dirt, or contaminants can be thoroughly rinsed off after the washing process. This step is crucial as it prepares the items for the final sanitization in the third sink, which contains a sanitizing solution. Rinsing in clean water helps to avoid any adverse reactions or ineffective sanitation caused by leftover detergent.

Overall, the role of the second sink is vital to ensure that the dishes are clean and free from any cleaning agents before they are subjected to the sanitizing step, promoting food safety and hygiene in the food service environment.