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

The correct order for cleaning food-contact surfaces in a three-compartment sink is to first wash, then rinse, and finally sanitize. This sequence is critical for ensuring that all food residues and contaminants are effectively removed before applying a sanitizing solution.

When food-contact surfaces are washed first, any visible dirt, grease, or food particles are dislodged and removed using hot soapy water. This step is essential as it prepares the surface for sanitizing by eliminating any organic matter that could interfere with the effectiveness of the sanitizer.

After washing, rinsing is performed to remove any soap residue and remaining debris from the surface. This step ensures that no cleaning agents are left that could react with the sanitizer or harm the food that will contact the surface later.

Finally, sanitizing the surface is the last step, which kills any remaining pathogens that were not removed during washing and rinsing. This critical step ensures the surface is safe for food contact, reducing the risk of foodborne illnesses.

The other choices do not follow this necessary sequence and could lead to ineffective cleaning and sanitizing practices, posing potential health risks.