Answer:
The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth. Necessary equipment (brushes, etc.) must also be clean and stored in a clean, sanitary manner.
The correct order of events for cleaning/sanitizing of food product contact surfaces is as follows:
1.) Rinse
2.) Clean
3.) Rinse
4.) Sanitize.
Explanation:
Why it is important to clean and sanitize store equipment properly?
Sanitizing prevents pathogens from spreading to your food.
One of the main reasons why you need to sanitize your tools is to prevent pathogens such as viruses and bacteria from spreading to your food. When you use your tools to prepare raw food, pathogens from the raw food transfer to your tools.
This is my answer, correct me if I'm wrong
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