What is the correct sequence of steps for cleaning and sanitizing surfaces?

The sequence "remove dirt, wash, rinse, sanitize, air dry" is correct because it follows the proper cleaning protocol essential for ensuring food safety in a service environment.

Initially removing dirt is crucial as it involves physically eliminating any debris that could harbor bacteria or contaminants. Next, washing surfaces with soap and water effectively removes any remaining residue and reduces microbial load. After washing, rinsing is important to ensure that any soap or cleaning agent is completely washed away, as residues can interfere with the sanitization process. The next step, sanitizing, uses a chemical solution or heat to kill any remaining pathogens on the surface. Finally, allowing the surface to air dry helps prevent the recontamination of the sanitized surface and ensures that the sanitizing agent remains effective until the surface is next used.

Overall, this sequence emphasizes thoroughness and efficacy in cleaning practices, which is vital in culinary settings to maintain health and safety standards.