A busy crew towel-dries sanitized sheet pans to get them back on the line faster. What does the Food Code require instead?
a.Drying pans with a clean paper towel used one time only
b.Drying pans inside a heated cabinet always set at 135°F or above
c.Drying pans with compressed air from a filtered line
d.Air-drying the pans before they come into contact with food
Explanation
Equipment and utensils must be air-dried or used after adequate draining before contact with food, and they may not be cloth dried, except that utensils already air-dried may be polished with clean, dry cloths. A damp towel puts organisms back on the surface the crew just sanitized.
Law Reference: FDA Food Code §4-901.11Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- The Supplement to the 2022 Food Code defines disinfection separately from sanitizing. What does disinfection do?
- A small operation runs a stationary rack, single temperature dish machine. What minimum sanitizing rinse temperature applies as the water enters the manifold?
- A manager verifies that a high-temperature dish machine actually sanitized a rack. What measurement confirms it?
- A cook keeps a kitchen sponge at the prep station for wiping the cutting board. What does the Food Code say?
- A fluorescent tube hangs bare above the open salad prep table. What does the Food Code require?
- What minimum light intensity does the Food Code require at a surface where an employee is working with a slicer?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review