Final answer:
The correct sequence for cleaning food-contact surfaces in a three-compartment sink is to Wash, Rinse, then Sanitize. Ensuring proper hygiene and food safety practices such as handwashing and rinsing produce is crucial in preventing foodborne diseases.
Step-by-step explanation:
Cleaning Food-Contact Surfaces
The proper sequence for cleaning food-contact surfaces in a three-compartment sink is: Wash, Rinse, Sanitize. The first step is to wash the surfaces or items with a suitable detergent to remove any food particles, grease, and other debris. In the second step, a thorough rinse with clean water ensures the removal of the washing detergents. Finally, the sanitizing step involves using a sanitizing solution to kill any remaining microorganisms to a safe level as per public health standards. This sequence ensures that the food-contact surfaces are safe for use in food preparation.
Regular handwashing and food safety practices are critical in preventing foodborne diseases. Remember to wash hands before preparing food, handling different types of foods (especially raw meats), and before eating. It is also important to rinse fresh produce and to use a cooking thermometer to ensure food reaches the adequate internal temperatures for safe consumption.