Pests & FacilitiesQuestion 147 of 240
After sanitizing, how should clean dishes and utensils be dried?
a.Air dried completely before stacking or storing
b.Wiped with a cloth towel
c.Dried with paper towels
d.Stacked while still wet to save time
Explanation
Sanitized items must be allowed to air dry completely, because towel drying can recontaminate them and stacking wet dishes traps moisture where bacteria grow. Dishes should be placed to drain and dry fully before storage. Air drying preserves the sanitizing step's benefit.
Practice all 240 questions free — no signup required.
Related questions on this topic
- How do inspection violation points relate to the NYC letter grade a restaurant receives?
- Where must a NYC restaurant display its Health Department letter grade card?
- A wiping cloth used to clean tables between customers should be stored:
- Which storage practice for dry goods best supports pest control?
- Why must a food establishment have a properly functioning sewage and plumbing system with no cross-connections or backups?
- A manager notices roaches are attracted to the moist area under a leaking dish sink. Under IPM, what is the best long-term fix?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review