What is the correct order to clean and sanitize food-contact surfaces?

The proper order to clean and sanitize food-contact surfaces is to wash, rinse, and then sanitize. This sequence is crucial to ensuring that surfaces are effectively free of dirt, debris, and harmful microorganisms before applying a sanitizing solution.

Washing involves using soap or detergent to remove food residues, grease, and other contaminants from surfaces. This step is essential because sanitizers are not effective on dirty surfaces; any remaining food particles can protect bacteria from the sanitizing agent.

After washing, the surfaces are rinsed to remove any soap or detergent residue, which could otherwise interfere with the effectiveness of the sanitizer. This step helps ensure that the sanitizing solution can come into direct contact with the surface being treated.

Finally, once the surface is clean and free of residues, sanitizing is performed. Sanitizers are designed to reduce the number of microorganisms to safe levels. It is important to follow the manufacturer's instructions regarding concentration and contact time for effective sanitization.

In summary, the sequence of wash, rinse, and sanitize is vital for effective food safety practices and helps prevent foodborne illnesses.