It is true that All small ware must be dry before storing in order to avoid retaining moisture that fosters bacterial growth.
Small ware is a collective term that describes dishes, flatware, general purpose utensils, measuring devices, cooking pots and pans that can be washed and sanitized in a three-compartment sink or dishwasher.
According to the State and Local public health department regulations on Sanitation measures, After washing and sanitizing small ware by :
IT is necessary to store the small ware dry so as to prevent the buildup of moisture thereby inhibiting bacterial growth.
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