What are the steps involved in the "3 step cleansing process" at the 3 compartment sink?

The "3 step cleansing process" at a 3 compartment sink is essential for effective dishwashing and sanitation in food service settings. The correct sequence involves washing, rinsing, and sanitizing to ensure that all dishes and kitchen utensils are not only cleaned but also safe for use.

Washing is the first step, where items are scrubbed with detergent to remove food particles, grease, and other residues. This step is critical for eliminating visible dirt and preparing the surfaces for disinfection.

After washing, the rinsing step follows. Here, items are thoroughly rinsed with clean water to remove any soap residues and loosened debris. This is important because remaining soap or food particles can affect the effectiveness of the sanitization process.

The final step, sanitizing, is crucial for killing any remaining bacteria and pathogens. This involves using a sanitizing solution, such as chlorine or quaternary ammonium compounds, which ensures that the items are safe for food contact by significantly reducing the risk of cross-contamination.

This sequence of wash, rinse, and sanitize is designed to protect public health and ensure compliance with food safety regulations. Other options do not represent the proper steps necessary to effectively clean and sanitize dishware in a food service environment.