Answer :
The correct answer is a. Before rinsing.
When using a three-compartment sink for cleaning and sanitizing, the cleaning step must occur first, which is before rinsing.
Here's a step-by-step explanation of the process:
Preparation and Scraping: Begin by scraping and removing food particles and debris from the items you are about to wash. This step helps to ensure that the cleaning process in the first compartment is effective.
Washing (Cleaning) in the First Compartment: Fill the first sink compartment with hot, soapy water. This is where the actual cleaning occurs. The purpose of this step is to remove any remaining food particles, grease, and residues from dishes, utensils, or equipment. Cleaning needs to happen first to ensure that the surface is clean before it can be sanitized.
Rinsing in the Second Compartment: After washing, move the items to the second compartment filled with clean, hot water, where they should be rinsed to remove any soap or detergent. Rinsing is crucial to ensure that the sanitizing step is not hindered by soap residues.
Sanitizing in the Third Compartment: Finally, place the rinsed items in the third compartment, which should be filled with a sanitizing solution. This step kills any remaining bacteria or germs. Make sure to follow the manufacturer's instructions for the proper concentration and contact time for the sanitizer.
After completing these steps, allow the items to air dry. Towel-drying is generally not recommended as it might reintroduce contaminants to the sanitized items.
The complete question is as below:
When must the cleaning step occur when cleaning and sanitizing in a three- compartment sink?
a. Before rinsing
b. After sanitizing
c. After towel-drying
d. Before removing food
Final answer:
In a three-compartment sink, the cleaning step must occur first. This step includes washing items with soap and water. After cleaning, items are rinsed and then sanitized to kill any remaining bacteria.
Explanation:
When cleaning and sanitizing in a three-compartment sink, the cleaning step must occur first. This first step involves using detergent and water to remove visible food debris, grease, and dirt from the dishes or utensils. This cleaning process removes a majority of the bacteria present but does not kill them entirely, hence the need for subsequent sanitization.
Once the dishes are cleaned, they must be rinsed with clean water to remove any remaining detergent or dirt. Finally, they are soaked in a sanitizing solution to kill any remaining microbes, followed by air drying. The sanitizing solution typically contains chemical disinfectants, and soaking time varies based on the product's instructions.
It's important to note that handwashing plays a critical role in this process. Individuals handling the dishes must wash their hands correctly before starting the process, especially in a food service setting to prevent potential bacterial contamination.
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