Answer:
When cleaning and sanitizing in a three-compartment sink, the correct order of steps is as follows:
Scrape and prewash: Before placing the items in the sink, you should scrape off excess food particles and prewash them. This step helps remove loose dirt and debris.
Washing (Cleaning): The first compartment of the three-compartment sink is used for washing with hot soapy water. This is where the cleaning process occurs. Use a detergent or soap to clean the items thoroughly.
Rinsing: After cleaning, the items should be transferred to the second compartment, which contains clean water for rinsing off the soap and any remaining debris.
Sanitizing: The third compartment of the sink is used for sanitizing the items. Sanitizing is essential to kill any remaining harmful bacteria and germs. You can use a sanitizing solution recommended for foodservice establishments.
Towel-drying: After sanitizing, the items should be air-dried or towel-dried to remove excess moisture. Proper drying helps prevent the growth of bacteria.
Storage or use: Once the items are thoroughly dried, they can be stored or put back into use for food preparation.
So, to answer your question, the cleaning step must occur before rinsing, sanitizing, towel-drying, or removing food. Cleaning is the first step in the process, followed by rinsing, sanitizing, and finally, drying.