What is the first step in preparing for sanitizing equipment?

The first step in preparing for sanitizing equipment is to clean the surface to remove soil and debris. This is crucial because sanitizers are most effective on clean surfaces; they cannot properly eliminate microorganisms if the surface is not free from dirt, food residues, and other contaminants. Cleaning involves using detergents and scrubs to ensure that all particles are removed, allowing the sanitizing agent to penetrate and effectively reduce the number of harmful bacteria present.

Once the surface is cleaned, it can then be rinsed, dried, and subsequently treated with a sanitizing agent to ensure the elimination of any remaining pathogens, thereby creating a safe environment for food preparation. This cleaning process is a fundamental part of food safety practices and establishes a solid foundation for effective sanitization.