Which of the following is NOT a step in the cleaning process for food-contact surfaces?

The correct answer highlights that storing cleaning supplies on food-contact surfaces is not a step in the cleaning process. The process of cleaning food-contact surfaces generally involves several important steps to ensure that these surfaces are safe for food preparation and service.

First, scraping food off surfaces removes any large particles and debris that might hinder effective cleaning. Following this, washing the surface with appropriate cleaning agents helps to eliminate grease, dirt, and microorganisms. After washing, sanitizing the surface is crucial, as this step further reduces the number of pathogens to safe levels, preventing cross-contamination and foodborne illnesses.

Storing cleaning supplies on food-contact surfaces contradicts food safety principles, as it poses a risk of contamination. Proper practices dictate that cleaning supplies should be stored in designated areas away from food and food-contact surfaces to maintain hygiene and safety in the food preparation environment. This reinforces the importance of following systematic procedures to ensure a clean and safe kitchen.