How should equipment and utensils be cleaned and sanitized?

Cleaning and sanitizing equipment and utensils is crucial for maintaining food safety and preventing foodborne illnesses. The correct method involves washing with hot soapy water to remove food particles, grease, and any contaminants. Following this step, rinsing thoroughly is essential to eliminate any soap residue before applying a sanitizing solution. This two-step process ensures that surfaces are not only cleaned but also sanitized effectively, reducing the risk of pathogens that can cause illness.

Using hot water is particularly effective, as it helps to dissolve food residues and activates cleaning agents. The sanitizing solution, which can be a bleach solution or another approved sanitizer, further reduces the microbial load on surfaces to safe levels.

This comprehensive method of washing, rinsing, and sanitizing is a best practice within food safety guidelines, unlike the other options which either lack the required processes or fail to ensure effective cleaning and sanitization. For example, washing with cold water does not adequately remove grease or pathogens, while soaking in a bleach solution alone may not thoroughly clean the surface first. Moreover, relying solely on sanitizing wipes skips the crucial initial cleaning step, potentially leaving contaminants behind.