What must be done with tableware and cooking utensils after each use?

The process of washing, rinsing, and sanitizing tableware and cooking utensils after each use is essential for ensuring food safety in food service operations. After food is served, utensils can become contaminated with bacteria, viruses, or other pathogens. By thoroughly washing them with soap and warm water, any food residue and bacteria are effectively removed.

The rinsing step serves to eliminate any remaining soap and helps to prepare the items for sanitization. Finally, sanitizing is a crucial step that significantly reduces the number of microorganisms that may still linger on the surfaces. This three-step process is integral to controlling the risk of foodborne illnesses and maintaining a safe dining environment.

Other options, such as merely wiping clean with a cloth, only rinsing with water, or soaking in hot water, do not ensure thorough sanitization and leave the items at risk of harboring harmful pathogens. Therefore, the choice to wash, rinse, and sanitize is the most comprehensive and effective approach to maintaining food safety standards.