The proper sequence of steps to ensure effective cleaning and sanitizing is _______.

The proper sequence for effective cleaning and sanitizing is to first remove dirt, which is crucial because if debris and soil are left on surfaces, they can inhibit the effectiveness of both cleaning and sanitizing agents. After removing any visible dirt or debris, the next step is to wash the surface with detergent to eliminate grease, food particles, or any remaining residues. Following washing, rinsing is essential to remove any detergent and loosened debris from the surface, preparing it for sanitization. Once rinsed, the surface can then be sanitized to kill any remaining pathogens, which is a vital step in ensuring safety in food handling environments. Finally, allowing the surface to air dry is important for the sanitizing agent to remain effective; many sanitizers require a certain contact time with the surface to effectively kill harmful microorganisms.

This sequence is critical for maintaining high hygiene standards and preventing foodborne illnesses. Other options mix the order of these steps in a way that could compromise the effectiveness of cleaning and sanitizing processes.