The food handler should ensure that all the three compartments in the sink are rinsed and cleaned prior to use. This is necessary in order to ensure that the sinks do not harbor any pathogen that can be transferred to the dishes. The right water temperatures should also be maintained in all the three sinks.
D, three to five times a week.
Adding or diluting with water is what should be done if a food handler adds
too much sanitizer.
<h3 /><h3>What is a Sanitizer?</h3>
A sanitizer is a substance which is applied to surfaces to kill germs as a
result of its antibacterial properties. They are usually used by food handlers
to kill germs and other microbes in order to prevent contamination and food
poisoning.
They should however be added in correct quantities as excess could create
an unsafe environment and corrode metals present. Diluting with water
should be done when too much sanitizer is added to reduce its
concentration and activity.
Read more about Sanitizer here brainly.com/question/4713569
C. H<span>ow hard a person works to do an activity.
Intensity has to do with effort. If a person works hard than they are intense, if vise versa than they are not intense.</span>
B. Overload. ype of exercise is related to the <u>Overload </u>exercise principle
