What must be done to the prep sink or colander used for washing fresh produce?

To ensure food safety and prevent cross-contamination, the prep sink or colander used for washing fresh produce must be washed and sanitized. This process is crucial because washing alone may not eliminate all harmful pathogens that can be present on the surface of the items.

Washing involves using soap and scrubbers to remove dirt and residue, while sanitizing is a step that follows washing and involves applying a sanitizing solution to effectively kill any remaining bacteria. This is especially important in a food service environment, where the risk of foodborne illness can have serious consequences.

By following this procedure, food handlers can maintain high standards of hygiene, ensuring that the produce is safe for consumption and reducing the risk of contaminating other food items in the preparation process. Proper sanitation practices are a key component of standard operating procedures in any back-of-house setting.