What is the correct order of steps for cleaning and sanitizing utensils by hand?

Here's the correct order of steps for cleaning and sanitizing utensils by hand:

1. Scrape or Remove Food Soil: Get rid of any large pieces of food clinging to the utensils. This makes the washing process much easier and more effective.

2. Wash: Use a hot water (at least 110°F/43°C) and detergent solution to thoroughly wash the utensils. Scrub all surfaces to remove any remaining dirt or grease. See "Washing Utensils" for more detail.

3. Rinse: Rinse the utensils in clean, hot water to remove any remaining detergent and food particles. Proper rinsing is crucial for effective sanitization. See "Rinsing%20Utensils" for more detail.

4. Sanitize: This is the crucial step for reducing harmful microorganisms to safe levels. You can sanitize using either:

   • Heat Sanitizing: Immerse the utensils in hot water (at least 171°F/77°C) for at least 30 seconds. A thermometer is essential to ensure proper temperature. See "Heat%20Sanitizing" for more detail.
   • Chemical Sanitizing: Immerse the utensils in a chemical sanitizing solution (e.g., chlorine, iodine, or quaternary ammonium compounds) at the correct concentration and for the required time, as specified by the manufacturer. See "Chemical%20Sanitizing" for more detail.

5. Air-Dry: Allow the utensils to air-dry thoroughly. Do not towel-dry, as towels can recontaminate the sanitized surfaces. Store the utensils in a clean and dry place. See "Air%20Drying" for more detail.