3 BUCKETS SYSTEM cleaning procedure in order to comply U.S.P.H. requirement on board cruise ship.

The "3-bucket system" is a sanitation and food safety protocol used in commercial kitchens and foodservice establishments. It involves the use of three separate buckets or sinks, each containing a specific solution, and it is important for preventing cross-contamination and ensuring the safe preparation of food. Here's how the 3-bucket system works and why it's important:

The 3 Buckets:

Wash Bucket: This is the first bucket and contains hot, soapy water. It is used for washing dishes, utensils, and equipment that come into contact with food. The soap helps remove grease, food residue, and contaminants from the surfaces.

Rinse Bucket: The second bucket contains clean, clear water. After items are washed in the first bucket, they are rinsed in this bucket to remove soap and any remaining debris. This step helps ensure that no soap residue remains on the items.

Sanitize Bucket: The third bucket contains a sanitizing solution. This solution is typically prepared using a chemical sanitizer or a mixture of water and a food-safe sanitizing agent approved by health regulations. Items are submerged in this solution for a specified period to kill harmful bacteria and pathogens. Sanitizing is essential for preventing foodborne illnesses.