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The three buckets system is:

  • Use 3 buckets large enough to immerse the largest plates and utensils. All 3 buckets must contain visually clear water. If the river is muddy, allow dishwater to settle and remove sediment before use. The use of alum is recommended for settling (2 tablespoons per 5 gallons for dishwater). Decant the clear water. Heat 2 buckets of water to near boiling.
  • Add detergent to 1 heated bucket of water, leaving the second bucket of hot water clear for rinsing. The third bucket of water (~75 F to 120 F) should contain a chlorine concentration of 50-100 ppm for sanitizing.
  • Wash dishes and utensils in the first bucket of hot, soapy water to remove grease and food particles. Water temperature should be 120 F to 140 F.
  • Dip rinse in the second bucket of hot rinse water.
  • Immerse articles in the third bucket of chlorine solution for 60 seconds. The effectiveness of chlorine for disinfecting is directly related to time of exposure. Be sure to allow time for the chlorine to sanitize.
  • Place dishes on a rack for air drying. Store the articles in a clean, dry location to be ready for the next meal. If dishes did not air dry before being packed or dishes become contaminated by river water or other sources, use a sanitizing solution on the dishes before using.
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Q: What is difference of sanitation system and 3 bucket system?
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