Which of the following is NOT part of the three-sink cleaning process?

The three-sink cleaning process is a critical part of ensuring cleanliness and sanitation in food handling environments. This process involves thoroughly washing, rinsing, and sanitizing dishes, utensils, and equipment to prevent foodborne illness.

The phase labeled as "Dry clean, sanitize dishes with a towel" does not align with the proper procedure outlined for the three-sink cleaning method. Using a towel for sanitizing is not recommended because towels can harbor bacteria, and such contact can contaminate the items being sanitized. Instead, the correct procedure requires air drying the dishes, which allows for sanitization to occur naturally, as air drying helps ensure that any sanitizing solution can effectively kill bacteria without the risk of recontamination.

Washing with soap and warm water initiates the process by removing debris and grease. Rinsing with hot water follows, helping to prepare the items for the sanitizing stage. Finally, air drying allows the applied sanitizer to remain effective without interference from towels or other contaminants. Thus, using a towel to sanitize does not fit into the three-sink cleaning process, making it the correct answer in this context.