Texas Food Managers Certification Practice Exam

How should cleaned and sanitized glasses and cups be stored?

1. Bottom down in a closed cabinet

2. Bottom up in a clean, dry location

3. Near the beverage machine

4. On a clean absorbent cloth

The correct answer is: Bottom up in a clean, dry location

Storing cleaned and sanitized glasses and cups with the opening facing upwards in a clean, dry location is crucial for maintaining their cleanliness and safety. This method prevents contamination from dust, pests, and other unwanted substances, which can easily enter a glass if it is stored upside down. Additionally, storing them bottom up allows any residual moisture to drain out and helps keep the rim, where contact with lips occurs, dry and uncontaminated until use. Choosing a clean and dry location is essential to ensure that the environment where the items are stored does not introduce pathogens or debris. This practice aligns with food safety protocols designed to protect and preserve food and beverage equipment in a hygienic state, minimizing the risk of foodborne illness. Storing cups and glasses bottom down in a closed cabinet can trap moisture on their surfaces, potentially encouraging microbial growth. Placement near a beverage machine might expose them to spills and splashes, increasing the likelihood of contamination. Using a clean absorbent cloth may not provide adequate protection from airborne contaminants and could retain moisture if the cloth is not completely dry or clean, compromising sanitation.