What is the correct order of operations when using a three-compartment sink for washing dishes?

The correct order of operations when using a three-compartment sink for washing dishes is to wash, rinse, and then sanitize.

This sequence is crucial for effective cleaning and food safety. First, washing involves scrubbing the items with detergent to remove food particles, grease, and other residues. This step is essential for ensuring that any contaminants are physically removed from the surfaces of the dishes.

After washing, the rinsing step serves to remove any remaining detergent and loosened debris from the surfaces. This is important because residual soap can interfere with the sanitization process, potentially leaving harmful residues that could contaminate food.

Finally, the sanitizing step is necessary to kill any remaining bacteria or pathogens that may still be present after washing and rinsing. Using an appropriate sanitizer in the last compartment ensures that dishes are safe for handling and will not introduce harmful microbes back into the food preparation process.

Following this proper order helps maintain hygiene standards and minimizes the risk of foodborne illnesses.