Ontario Food Handler Certification Practice Exam

Choosing to air dry sanitized equipment on a sanitized surface is the correct answer because air drying is a key step in the sanitization process. It ensures that any remaining moisture, which could contain contaminants, evaporates completely, thus maintaining the sanitized condition of the equipment. Air drying also helps prevent physical contamination that could occur from using cloths or towels, which may not always be completely clean. In contrast, rinsing with cold water after sanitizing could reintroduce bacteria or other contaminants, negating the effectiveness of the sanitation process. Drying with a cloth may also introduce fibers or bacteria back onto the clean surface. Using the equipment immediately for food preparation without allowing it to air dry can lead to condensation or moisture accumulation, which could foster bacterial growth. Therefore, allowing the equipment to air dry properly is the most effective practice for maintaining sanitation standards.