What is the correct order of cleaning UHC trays and utensils?

The correct order of cleaning UHC (Unheat Treated Cooked) trays and utensils is to first rinse them, followed by washing, then sanitizing, and finally allowing them to air dry. This process is designed to ensure that any food particles, grease, or contaminants are effectively removed before the sanitization step.

Rinsing first helps to loosen up residues and makes the subsequent washing more effective. Washing involves using soap or detergent to cleanse the surfaces thoroughly, ensuring all contaminants are removed. After washing, sanitizing is crucial as it reduces the number of pathogens to a safe level, preventing foodborne illnesses. Air drying is important because it reduces the likelihood of recontamination that can occur when wiping them down with a cloth.

This sequence is vital to maintain hygiene standards in food preparation areas and ensures compliance with health safety protocols. The other options do not follow this necessary sequence, which is critical for ensuring utensils are properly cleaned and sanitized.