State Food Safety Practice Exam 2025 – Complete Test Preparation

The proper way to handle food contact surfaces after cleaning is to leave them to air dry. Air drying is important because it allows surfaces to dry evenly and reduces the risk of contamination that can occur from wiping with towels, which may harbor bacteria or other contaminants.

When surfaces are allowed to air dry, they are less likely to be re-contaminated and are more likely to achieve the necessary sanitation levels required for food safety. Additionally, air drying can help any residual sanitizing solution to evaporate, ensuring that the surface is ready for safe food preparation.

Other methods, such as drying with a towel, may introduce new contaminants if the towel is not clean. Rinsing with hot water immediately after cleaning can defeat the purpose of sanitation, as it may wash off disinfectants needed to kill harmful pathogens. Allowing surfaces to remain wet for a few minutes can also pose a risk, as stagnant water can be a breeding ground for bacteria if the surfaces are not properly dried afterward.