What is the correct order of steps when manually cleaning and sanitizing equipment?

Question

Accepted Answer

C: Scrape, wash, rinse, sanitize, air dry. Per ServSafe Chapter 12, the correct sequence for manually cleaning and sanitizing equipment is: (1) scrape or remove food bits, (2) wash with an approved detergent solution, (3) rinse with clean water, (4) sanitize, and (5) air dry completely. This order ensures detergent residue is rinsed away before sanitizing and that equipment is not recontaminated by towel drying.

What is the correct order of steps when manually cleaning and sanitizing equipment?

Vermont ServSafe Cleaning & Sanitizing Test Info