360 Training Food Handlers Practice Exam

What is the acceptable method of manual warewashing?

1. Rinse, wash, and dry

2. Pre-wash, wash, sanitize, rinse, and air dry

3. Wash, rinse, and sanitize

4. Wash, dry, and put away

The correct answer is: Pre-wash, wash, sanitize, rinse, and air dry

The acceptable method of manual warewashing involves a thorough process that ensures all food contact surfaces are properly cleaned and sanitized. The correct sequence begins with pre-washing, which helps remove any visible food particles before the main washing step. Following this, the items are washed in hot water and detergent to remove grease, grime, and other residues effectively. Next, the crucial step of sanitization takes place, which uses a chemical or heat-based method to reduce harmful microorganisms to safe levels. This is essential for preventing foodborne illnesses. After sanitization, items must be rinsed to remove any residues of detergent or sanitizer, ensuring that no harmful chemicals remain that could contaminate food. Finally, air drying is critical to prevent the growth of bacteria that can thrive in moist environments. This comprehensive method not only cleans but also sanitizes, which is vital for food safety compliance, ensuring that all food surfaces are safe for use in food preparation.