Which of the following steps is incorrect for smallware-washing in a three-compartment sink? A. Clean the food contact surface by removing food and dirt from the surface with the right type of cleaner.
B. Use a sanitizer to kill germs.
C. Towel dry the surface with a clean cloth.
D. Rinse the surface with warm, clean water.

B.

Explanation:

Smallware-washing is the process of collecting and cleaning the dishes used in preparation, serving, and storing food in restaurant. The dishes include cutlery, pots, glasses, kitchenware, etc. The three-compartment sink is a five-step process to clean the dishes.

The step which is incorrect for smallware-washing in a three-compartment sink is to use sanitizer to kill germs. The sanitizer used to sanitize the dishes is hot water or chemical mixed solution.

Therefore, option B is correct.

                                                        water

a colorless, transparent, odorless, tasteless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.

                                                        halon  

any of a number of unreactive gaseous compounds of carbon with bromine and other halogens, used in fire extinguishers, but now known to damage the ozone layer.

                                                  dry chemical

extinguishing agent used on class a, class b, and class c fires.

                                                  carbon dioxide

a colorless, odorless gas produced by burning carbon and organic compounds and by respiration. it is naturally present in air (about 0.03 percent) and is absorbed by plants in photosynthesis.