What is the correct order of cleaning food-contact surfaces in a three-compartment sink?

The order of cleaning food-contact surfaces in a three-compartment sink is crucial for ensuring proper sanitation and food safety. The appropriate sequence is to wash, rinse, and then sanitize.

Washing is the first step, where hot water and detergent are used to remove food residues, grease, and other contaminants from the surfaces. This step is vital because it prepares the surface for the next processes, ensuring that all visible debris and soil are eliminated.

After washing, rinsing is necessary to remove any soap and loosened debris from the surfaces. This step helps ensure that no residual detergent is left, which could contaminate food. The rinsing also helps to prepare the surface for effective sanitization.

Finally, the sanitizing step involves applying a sanitizing solution to eliminate any remaining bacteria or pathogens that may be present on the surface. This is critical in preventing foodborne illnesses and ensuring that the food-contact surfaces are safe for use.

This order—wash, rinse, and then sanitize—ensures that each step effectively prepares the surface for the succeeding one, promoting a clean and safe environment for food preparation.