What is the first step in the cleaning and sanitizing process?

The first step in the cleaning and sanitizing process is to clean. This is fundamental because cleaning involves the removal of dirt, food particles, and impurities from surfaces and equipment. Sanitation can only be effective if the surface is properly cleaned beforehand. If a surface is not cleaned, sanitizing agents may not be able to access the contaminants that need to be eliminated, thereby reducing their effectiveness.

In the context of food safety, thorough cleaning is essential for reducing the risk of cross-contamination and ensuring that food contact surfaces are safe for use. After the cleaning step, rinsing, sanitizing, and drying should follow, but starting with cleaning ensures that the sanitizing process can function optimally by giving it a clean surface to work on. Each step in the process serves a purpose, but cleaning is the foundation upon which the effectiveness of sanitizing is built.