What should be done to utensils and dishes after washing them before serving food?

After utensils and dishes are washed, they should be sanitized and allowed to air-dry to ensure that any harmful microorganisms that may still be present are eradicated. Proper sanitization is critical in the food service industry because it significantly reduces the risk of foodborne illness. The process of sanitizing involves using a chemical solution or heat to kill germs that can survive the washing process.

Allowing dishes and utensils to air-dry instead of wiping them with a towel minimizes the risk of re-contamination, as towels may harbor bacteria. Air drying also ensures that any remaining sanitation solution dries appropriately, leaving surfaces safe for use.

Maintaining strict hygiene practices in food handling, including proper sanitation of serving utensils and dishes, is essential for food safety and preventing the spread of pathogens. This practice is particularly crucial in environments where food is served to the public, as it directly impacts consumer health.