Answer :

The cleaning step must occur when cleaning and sanitizing in a three compartment sink food according to the CDC. There are four steps in the process, which are clean, rinse, sanitize, and air dry. The CDC recommends that the cleaning step should occur before the sanitizing step.

When cleaning and sanitizing in a three compartment sink food, the cleaning step must occur prior to the sanitizing step. This is because sanitizing is the process of reducing the number of microorganisms on a surface, and cleaning is the process of removing food and other debris from a surface. If food and other debris are not removed from a surface prior to sanitizing, the sanitizing step will be less effective.

Thus, the three compartment sink must have hot water, soap, and sanitizer. The sink must be emptied and refilled with hot water after each use. The cleaning step must be done with a clean cloth or sponge and hot water. The sanitizing step must be done with a clean cloth or sponge and sanitizer.

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