What is the correct procedure for washing dishes, utensils, and equipment?

The correct procedure for washing dishes, utensils, and equipment is to wash, rinse, and sanitize. This three-step process is critical in food service and preparation to ensure that all items are thoroughly cleaned and free from harmful bacteria.

In the washing step, hot, soapy water is used to remove food particles, grease, and any other contaminants from the surface of the items. This is the most essential phase, as it allows for physical removal of dirt and grime.

Next, the rinsing step involves thoroughly rinsing the cleaned items with clean water. This step is vital to remove any residual soap that could affect food safety and taste, as well as any remaining food particles.

Finally, sanitization is crucial to minimize the risk of foodborne illness. This step involves using a chemical sanitizer or heat to kill any remaining bacteria or pathogens that may not have been removed during washing and rinsing. Effective sanitization is critical in a food service environment where cleanliness is vital to prevent contamination.

Other methods mentioned in the other choices may not adequately ensure that the necessary standards for health and safety are met. Options that suggest skipping sanitization or merely drying without a focus on cleaning and sanitization do not adhere to food safety regulations.