What is the correct first step in manual and mechanical dishwashing operations?

The correct first step in manual and mechanical dishwashing operations is to wash the items. This step is crucial because washing involves the removal of food particles, grease, and other contaminants from the surfaces of dishes and utensils. The washing process typically utilizes a detergent that breaks down and lifts these residues, ensuring that the items are clean before they undergo sanitization.

In the context of dishwashing, it is important to follow the correct sequence of steps: washing, rinsing, sanitizing, and then air drying. Washing first establishes a clean surface necessary for effective sanitization, as any residual food particles can reduce the efficacy of disinfectants used in the subsequent sanitizing step. Moreover, proper washing sets the stage for ensuring that the dishes returned to service are safe and hygienic for use.

The remaining options—rinse, sanitize, and air dry—each play important roles in the dishwashing process, but they occur after the initial washing stage and are dependent on the successful completion of the washing step to ensure that all contaminants have been adequately removed.