What type of sink is required in the kitchen area for washing utensils?

A three-compartment sink with a double drain board is essential in the kitchen area for washing utensils because it ensures proper sanitation and compliance with health regulations. This type of sink allows for a systematic process of washing, rinsing, and sanitizing utensils and equipment.

The first compartment is used for washing the utensils with soap and water, the second compartment serves as the rinse station where any soap residue is removed, and the third compartment is specifically designed for sanitizing the utensils in a chemical solution or hot water, which helps eliminate harmful bacteria and pathogens. The double drain board facilitates the organization of the workflow, providing space for clean and dirty utensils, thereby improving efficiency and maintaining hygiene during food preparation.

In many food establishments, health codes require this setup to ensure that food contact surfaces are properly cleansed and sanitized, preventing the risk of foodborne illnesses. The use of a three-compartment sink system is a standard practice in maintaining food safety in commercial kitchens.