What are the basic steps in the dishwashing process?

• A. Scrub, rinse, dry, and polish
• B. Wash and air-dry
• C. Wash, rinse, sanitize, and air-dry
• D. Soak, scrub, dry with towel, sanitize

Answer: (C)

The basic dishwashing process in a food-service setting is wash, rinse, sanitize, and air-dry. Washing uses detergent to loosen and remove soil and food particles. Rinsing follows to remove soap and any remaining debris. Sanitizing then lowers the number of microbes to safe levels, using an approved sanitizer and proper contact time. Finally, air-drying allows the items to dry without recontamination from towels or cloths. This sequence is essential because cleaning alone doesn’t kill germs, and sanitizing without removing soil is less effective. Air-drying is preferred over towel drying to avoid spreading contaminants. The other options add steps like polishing, omit the sanitizing stage, or rely on towel drying, which don’t meet the safe, standard process.