What are the two steps involved in cleaning and sanitizing?

The correct response identifies the two essential processes involved in maintaining food safety through proper kitchen hygiene: cleaning and sanitizing.

Cleaning refers to the removal of dirt, food residue, and other visible contaminants from surfaces using soap or detergent and water. This step is crucial because a clean surface can help in the effective application of sanitizers and reduce the risk of cross-contamination.

Sanitizing follows cleaning and involves the use of chemical agents or heat to kill or significantly reduce harmful microorganisms to safe levels. This step is vital in ensuring that any pathogens that might remain after cleaning are effectively eliminated, thereby preventing foodborne illnesses.

Recognizing the distinction and order of these steps is fundamental in food safety practices, as cleaning alone may not eliminate all germs, and sanitizing without previous cleaning might not be effective on dirty surfaces. Proper execution of both steps is essential for a hygienic and safe food preparation environment.