How should cleaning and sanitizing be performed in a food establishment?

Cleaning and sanitizing in a food establishment should follow a specific sequence to ensure that surfaces are free from dirt, food particles, and pathogens. The correct approach is to first clean surfaces with soap and water. This step is crucial because it physically removes debris, grease, and microorganisms from the surfaces. If sanitizer is applied directly to a surface that is dirty, it will not be as effective because the presence of dirt can inhibit the sanitizing agent's ability to eliminate harmful pathogens.

After cleaning with soap and water, applying the sanitizer is the next step. The sanitizer works best on clean surfaces, providing a higher level of disinfection and reducing the risk of foodborne illnesses. This method ensures that the sanitizing agent can effectively kill any remaining bacteria and viruses.

The other approaches suggested lack proper methodology. Some might suggest sanitizing before cleaning, which can lead to ineffective results, as the sanitizer cannot work properly on unclean surfaces. Using sanitizer exclusively without prior cleaning neglects the fact that sanitizers are not designed to remove dirt; they are formulated to kill bacteria. Lastly, only cleaning surfaces that appear dirty does not adhere to food safety standards, as surfaces can harbor pathogens even when they look clean. Hence, routine cleaning and sanitizing are essential for maintaining