What is the correct order of operations for cleaning and sanitizing food preparation areas?

The proper order of operations for cleaning and sanitizing food preparation areas is to clean with soap, rinse, and then sanitize. This sequence is essential for ensuring that surfaces are free from food residues, grease, and other contaminants before applying a sanitizing solution.

The initial step involves thoroughly cleaning with soap and hot water, which helps to remove dirt and bacteria. Rinsing afterward washes away any leftover soap and debris, creating a clean surface. Finally, sanitizing is crucial as it eliminates any remaining bacteria, providing a safe environment for food preparation. This systematic approach ensures food safety and compliance with health regulations.

While other options suggest alternative methods, they do not adhere to the steps necessary to effectively ensure sanitation. For instance, sanitizing before cleaning can trap contaminants beneath the sanitizing solution, and rinsing before cleaning does not adequately prepare the surface for effective sanitation. Using only water does not provide the necessary cleaning action needed to remove food residues. Therefore, the sequence of cleaning, rinsing, and then sanitizing is critical for maintaining hygiene in food service environments.