Before articles and surfaces are sanitized, they should usually be:

Before articles and surfaces can be properly sanitized, it is crucial that they are first cleaned. Cleaning removes dirt, food particles, and other contaminants from surfaces, which is an essential step before sanitization. Sanitizers are designed to kill bacteria and pathogens, but they are far less effective if they are applied to a surface that is still dirty or soiled. If the surfaces are not cleaned first, the presence of organic materials can inhibit the effectiveness of the sanitizer, leading to a higher risk of foodborne illness.

After surfaces are cleaned, they can be effectively sanitized to reduce the risk of contamination. This process ensures that any harmful microorganisms present are minimized, promoting food safety and hygiene in the food service environment. Maintaining a proper sequence of cleaning followed by sanitizing is a fundamental practice in food service sanitation.