Ontario Food Handler Certification Practice Exam

What must be avoided when drying equipment cleaned in a mechanized dishwashing method?

1. Using a towel to dry the equipment

2. Storing equipment at least 15cm off the floor

3. Cleaning the equipment frequently

4. Leaving equipment wet after washing

The correct answer is: Using a towel to dry the equipment

Using a towel to dry equipment that has been cleaned through a mechanized dishwashing method can introduce the risk of cross-contamination. Towels may harbor bacteria or other contaminants that can transfer to the dishware or kitchen tools, undermining the sanitization effort achieved through the dishwashing process. In contrast, when dishwashing equipment, it's the practice of air drying that is emphasized to maintain hygiene standards. Air drying ensures that any residual moisture evaporates without risk from contaminated surfaces. This makes it crucial to handle the cleaned equipment properly, allowing it to dry thoroughly without human interference, which can compromise the sanitation achieved by the dishwasher. Maintaining proper storage of equipment, such as keeping it 15cm off the floor and ensuring frequent cleaning, contributes positively to hygiene practices rather than detracting from them. Leaving equipment wet after washing would also pose a risk, as standing water can promote bacterial growth; thus, air drying is preferable.