What must be done to removable parts of equipment before sanitizing?

To ensure that removable parts of equipment are properly sanitized, washing them first is essential. This process usually involves cleaning with hot soapy water to remove food particles, grease, and other residues that may harbor bacteria or pathogens. After washing, sanitizing these components further reduces the presence of harmful microorganisms to safe levels. This two-step process—washing followed by sanitizing—is a standard protocol in food safety and hygiene practices in the culinary field, ensuring that equipment is not only clean but also safe to use in food preparation.

While scrubbing with a sponge can be helpful in removing stubborn debris, it does not replace the need for both washing and sanitizing. Soaking in vinegar may provide some antimicrobial benefits, but it is not a recognized method for sanitizing in food service. Drying with a cloth, on the other hand, should only be done after thorough washing and sanitizing, as using a potentially contaminated cloth can reintroduce bacteria. Therefore, the correct approach is indeed washing and then sanitizing to ensure the equipment is returned to a safe and hygienic state.