Cracker Barrel Food Handler Certificate Practice Exam

Letting sanitized utensils air dry without further handling is the best practice because it ensures that any remaining water, which could potentially harbor microorganisms, evaporates completely. Air drying also minimizes the risk of re-contamination that can occur when utensils are touched or handled after sanitization.

It's important to not use a towel that may have been contaminated, as this could introduce pathogens back onto the sanitized utensils. Storing sanitized utensils immediately in a drawer without allowing them to dry might trap moisture, which can promote bacterial growth. Relying on utensils that haven’t been properly sanitized undermines food safety protocols, increasing the risk of foodborne illness. Therefore, the practice of air drying is essential for maintaining the safety and integrity of sanitized items.