when must the sanitizing step occur when cleaning and sanitizing in a three compartment sink
The Correct Answer and Explanation is:
Correct Answer:
The sanitizing step must occur after the items have been washed and rinsed, but before they are air-dried when using a three-compartment sink.
Explanation
In a three-compartment sink setup, the cleaning and sanitizing process follows a specific sequence to ensure that all food-contact surfaces are safe and free from harmful microorganisms. The three compartments are designated for washing, rinsing, and sanitizing, in that order. The sanitizing step is essential and must occur only after proper washing and rinsing have been completed.
The first compartment is used for washing the items with hot water and a suitable detergent. This step removes visible food particles, grease, and other debris. However, washing alone does not kill bacteria or viruses.
The second compartment is for rinsing with clean, hot water to remove any soap or detergent residues left from the wash step. Rinsing is critical because leftover detergent can interfere with the effectiveness of the sanitizer.
The third compartment is where the sanitizing step takes place. In this step, items are either soaked in a chemical sanitizing solution (such as chlorine, iodine, or quaternary ammonium compounds) or exposed to hot water at a specific temperature, usually at least 77°C (171°F), for a designated period of time. This kills remaining bacteria and viruses on the surface of the items.
After sanitizing, items must be air-dried. They should never be towel-dried, as this can reintroduce contaminants.
Performing the sanitizing step before rinsing or without adequate washing is ineffective because grease, food particles, and detergent residue can block the sanitizer from reaching all surfaces. Thus, sanitizing must always be the third step, right after rinsing, and just before drying.
This proper order is required by health regulations to ensure that all food-contact surfaces are safe to use, which helps prevent foodborne illnesses and cross-contamination.
