A three-compartment sink for washing pots and pans includes hot soapy water, hot rinse water, and what?

In a three-compartment sink setup used for washing pots and pans, the final compartment is designated for sanitizing the items after they have been washed and rinsed. The correct choice highlights the importance of sanitary food preparation practices, ensuring that all surfaces that come into contact with food are free from harmful microorganisms.

Using a sanitizer solution, which is typically a chemical agent such as chlorine or quaternary ammonium compounds, helps to reduce the number of pathogens present on the dishes, significantly minimizing the risk of foodborne illnesses. Proper sanitization is critical in any food service environment, ensuring compliance with health regulations and promoting safe food handling practices.

The other options involve substances that are not appropriate for sanitizing dishes and may not meet health department standards for food service operations. It is crucial to utilize the correct method to ensure food safety, and the use of a sanitizer solution effectively fulfills that need.