Wash-Rinse-Sanitize

Wash-rinse-sanitize is a three-step procedure used to clean and sanitize food-contact surfaces, utensils and equipment. It removes food soil first, then detergent residue, and finally reduces microorganisms using an approved sanitizer applied under the correct conditions.

The three steps

1. Wash: remove food debris and grease with the appropriate detergent and cleaning action.
2. Rinse: remove detergent and loosened soil with clean water, where required by the procedure.
3. Sanitize: apply the approved sanitizer at the label-specified concentration, temperature and contact time.

Allow the surface to air-dry when required by the sanitizer label and applicable food code. Do not wipe a sanitized surface with a dirty cloth or rinse off a no-rinse sanitizer unless the product instructions require it.

Where the procedure is used

The method is used for food-contact surfaces such as cutting boards, prep tables, utensils and removable equipment parts. The exact procedure may vary for dishwashers, chemical systems and specialized equipment.

Chef’s safety note: Cleaning must happen before sanitizing; sanitizer is not a substitute for removing visible soil. Follow the chemical label and safety data sheet, test concentration where required and never mix cleaning chemicals.

Key distinction: Washing removes soil, rinsing removes detergent and loosened residue, and sanitizing reduces microorganisms on a properly cleaned surface.