Washed and sanitized dishes must be:

Washed and sanitized dishes must be stacked on a rack to air dry because air drying is essential for ensuring that any remaining water is evaporated without the introduction of contaminants, which could occur if the dishes were wiped dry with a cloth or placed on a counter where they could come into contact with bacteria or other pathogens. Stacking dishes in a dishwasher or instantly placing them on a counter does not provide the same level of protection from contamination, as those methods can lead to a higher chance of recontamination after the sanitization process. Air drying also allows for proper airflow around the dishes, promoting thorough drying and ensuring that they remain safe for use. This process aligns with food safety practices that are crucial in a food service environment.