New York City Food Protection Practice Test

What is the correct sequence for manual dishwashing?

1. Rinse, Wash, Sanitize, Air-dry

2. Wash, Rinse, Sanitize, Air-dry

3. Sanitize, Wash, Rinse, Air-dry

4. Wash, Sanitize, Rinse, Air-dry

The correct answer is: Wash, Rinse, Sanitize, Air-dry

The correct sequence for manual dishwashing is essential to ensure that all dishes, utensils, and equipment are cleaned effectively and safely. Starting with the wash step allows for the removal of food particles and grease, using warm water and detergent to thoroughly clean the surfaces. This step ensures that any contaminants are adequately addressed. Following the wash phase, rinsing removes any leftover soap and food residues, which helps prepare the items for sanitization. The rinse step is crucial because it prevents any residual detergent from interfering with the effectiveness of the sanitizer. After rinsing, the sanitization step is vital as it reduces the number of pathogens to safe levels, helping to prevent foodborne illness. This step typically involves soaking the items in a sanitizing solution or using a sanitizing rinse. Finally, air-drying is important because it allows the cleaned and sanitized items to dry completely without the risk of recontamination. Proper air-drying ensures that any remaining bacterium are killed off, as moisture can promote the growth of harmful organisms. This sequence—wash, rinse, sanitize, and air-dry—ensures that the manual dishwashing process is thorough and effective, maintaining health and safety standards in food handling.