Texas Food Managers Certification Practice Exam

What is the acceptable method of manual warewashing?

1. Pre-wash, sanitize, rinse, wash, and air dry

2. Pre-wash, rinse, wash, air dry, and sanitize

3. Pre-wash, wash, rinse, sanitize, and air dry

4. Pre-wash, wash, sanitize, rinse, and air dry

The correct answer is: Pre-wash, wash, rinse, sanitize, and air dry

The correct sequence for manual warewashing involves pre-washing, washing, rinsing, sanitizing, and then air drying. This method is designed to effectively remove food residue and bacteria from dishes and utensils while ensuring they are safe for reuse. Starting with the pre-wash step helps to remove large food particles and debris before the main washing process. Following this, washing involves using hot, soapy water to thoroughly clean the items, ensuring that all surfaces are scrubbed to eliminate any remaining contaminants. The rinsing step is crucial as it eliminates soap residue and any loosened dirt. After items have been rinsed, sanitizing is performed to kill any remaining pathogens that could pose a health risk. Finally, air drying is important because it prevents recontamination from towels or other surfaces. This order reflects best practices in food safety and sanitation, ensuring that dishware is cleaned in a thorough and effective manner. Other sequences may omit critical steps or may rearrange the order in a way that compromises sanitation or effectiveness.