The FDA requires water temperature at minimum of 110 degrees for washing dishes in a three-compartment sink.
A common fixture in kitchens for foodservice is the three-compartment sink. Not to add that most health departments mandate them in the kitchen, it's ideal for doing a quick wash up. However, in establishments that only use a three-compartment sink, kitchen personnel must spend hours washing baked-on food off of their wares while still attempting to keep up with the demands of a busy dining service.
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