What is the proper procedure for cleaning and sanitizing food contact surfaces in a three-compartment sink?

Three-compartment sink procedure (the standard for manual warewashing): Step 1 — SCRAPE/PRE-RINSE: remove visible food debris into garbage or disposal; pre-rinse if needed to remove dried food; Step 2 — WASH (first compartment): hot water at least 110°F (43°C); appropriate detergent at correct concentration; scrub items to remove visible soils; change water when visibly soiled or cool; Step 3 — RINSE (second compartment): clean water; flowing or in basin; remove all detergent residue; Step 4 — SANITIZE (third compartment): two options: (a) HOT WATER — at least 171°F (77°C); minimum 30 seconds contact; requires booster heater and basket; or (b) CHEMICAL SANITIZER at proper concentration and contact time. Common sanitizers and parameters: Chlorine bleach: 50-100 ppm, 7 seconds, water temperature 75°F+ (efficacy increases with concentration and decreases with very hot water/organic matter); Quaternary ammonia ('quats'): 200 ppm typically, 30 seconds, water at 75°F+; Iodine: 12.5-25 ppm, 30 seconds, water 75-120°F. Step 5 — AIR DRY: place items on a clean rack to drip and air dry; NEVER towel dry because towels recontaminate; allow complete drying before storage. Test sanitizer concentration with test strips — quat, chlorine, iodine each have specific test strips; check throughout shift as concentrations change. Mechanical dishwashing also has temperature and chemical requirements; high-temp dishwashers: final rinse 180°F (160°F at the dish surface); low-temp dishwashers use chemical sanitizers in final rinse. Surfaces in food prep areas (not in a sink): use spray bottle of sanitizer; wipe; allow appropriate contact time.