Ontario Food Handler Certification Practice Exam 2025 - Free Food Handler Certification Practice Questions and Study Guide

The correct order for washing dishes is to wash, rinse, sanitize, and then air dry. This process ensures that any food residue, grease, and bacteria are effectively removed from the dishes.

Starting with washing helps to physically remove dirt and food particles from the surface. It is important to use a proper dishwashing detergent during this step to break down oils and food residues. Following the wash, rinsing removes any detergent and loose debris, ensuring clean surfaces.

Sanitizing is a crucial step that follows rinsing. It involves applying a sanitizing solution that kills any remaining germs or bacteria, providing an extra layer of safety, particularly important in food handling. Finally, air drying is recommended because it allows any remaining moisture to evaporate and reduces the risk of cross-contamination from drying utensils with a towel.

The other options do not follow this effective sequence, which emphasizes cleanliness and food safety in dishwashing practices.