Sanitation and Storage Guidelines in the Foodservice Industry
Where should cleaned and sanitized small wares and equipment be stored?
A. On clean and sanitized shelves, racks, cupboards, or drawers
B. On the floor
C. In the dish machine until they need to be used
D. Glasses and cups can be stored right side up by the dish machine
Answer:
Cleaned and sanitized wares and equipment should be stored on clean and sanitized shelves, racks, cupboards, or drawers, not on the floor or in the dish machine. Glasses and cups should be stored upside down to prevent contamination.
Proper storage of cleaned and sanitized small wares and equipment in foodservice environments is crucial for maintaining hygiene and preventing cross-contamination. These items should be stored on clean and sanitized surfaces such as shelves, racks, cupboards, or drawers to ensure they remain free from contaminants.
Storing small wares and equipment on the floor is not recommended as it can lead to contamination from dirt and other sources. Additionally, storing glasses and cups right side up by the dish machine can attract dust and contaminants, which is why they should be stored upside down.
While storing items in the dish machine may seem convenient, it is not ideal due to the moist and warm environment that can promote the growth of bacteria. It is best to store cleaned and sanitized items in designated storage areas to maintain their cleanliness and prevent any risk of contamination.