Question

Cleaned and sanitized dishware should be:

a) dried with a clean, dry towel
b) stored while still warm and damp
c) air-dried on a clean, sloped surface
d) polished with a microfiber cloth

Answer 1

Sanitized dishware should be air-dried on a clean, sloped surface to prevent microbial growth and ensure safety. Using towels or other methods for drying can reintroduce contaminants.

Step-by-step explanation:

Cleaned and sanitized dishware should be air-dried on a clean, sloped surface. This method ensures that any remaining water can drain off, reducing the risk of microbial growth. Drying dishes with a towel, storing them while warm and damp, or polishing them with a microfiber cloth is not advised in a food service environment as these methods can reintroduce bacteria or other contaminants and do not adequately remove moisture, which can encourage microbial growth.

Sanitization in commercial dishwashers is typically achieved with very hot water that, along with air drying, kills most microbes. In contrast, hand dishwashing requires careful rinsing and should avoid the use of a towel or cloth for drying to prevent cross-contamination and the reintroduction of microbes.