What is the proper sequence to effectively sanitize dishware, utensils, and equipment?

The proper sequence to effectively sanitize dishware, utensils, and equipment is to first scrape off any food particles, then wash to remove grease and dirt, followed by rinsing to eliminate any soap residue, then sanitizing to kill any remaining pathogens, and finally air drying to ensure that contamination from towels or other surfaces does not occur.

Starting with scraping is crucial because it helps to remove larger food debris that could interfere with the washing process. Washing with soap and hot water effectively cleans the surfaces, ensuring that all visible contaminants are removed. Rinsing is essential to eliminate any soap or cleaning agent that could impair the effectiveness of the sanitizer. Sanitizing is the step that drastically reduces the number of pathogens present, making it safe for subsequent use. Finally, air drying is the best method to prevent any recontamination that can occur if items are dried with cloths or towels.

The other options do not follow this logical and effective sequence, potentially leading to inadequate sanitation or increased risk of cross-contamination.