Which of the following is a key step in the sanitation process of equipment?

A key step in the sanitation process of equipment is to air dry the equipment. This is essential because air drying minimizes the risk of recontamination that can occur when using a towel or cloth, which may not be fully sanitized or could introduce bacteria back onto the cleaned surface. Air drying also allows for effective evaporation, helping to ensure that any remaining sanitation chemicals are not left on the equipment, which could alter food safety or taste if they are not fully rinsed off.

Additionally, using hot water can be effective in sanitation but it is not the only method and the temperature needs to be adequately high to ensure it is effective. Rinsing with soap is not a recommended practice for sanitizing equipment as soap should typically be followed by a rinse with clean water and then a proper sanitizer to ensure that all remnants of food and bacteria are removed. Wiping dry with a towel can inadvertently reintroduce contaminants from the towel onto the equipment, making air drying a safer option in maintaining sanitation standards.