What must be done to removable parts of equipment during cleaning?

The correct response emphasizes the importance of thoroughly cleaning removable parts of equipment to ensure they are free of food residue, bacteria, and other contaminants. The process of washing, rinsing, and sanitizing by hand is essential for effective cleaning because it involves multiple steps to guarantee that surfaces are cleaned properly.

Washing helps to physically remove dirt and food particles, rinsing eliminates residues and cleaning agents, and sanitizing kills any remaining pathogens. This comprehensive approach ensures that the equipment functions safely and effectively, thus helping to prevent foodborne illnesses. In a food service environment, adhering to these cleaning protocols is critical for maintaining hygiene standards and ensuring customer safety. It’s a practice supported by food safety guidelines and standards that underlie the ServSafe program.