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.
The answer is gastroesophageal reflux disease (GERD.)
Explanation:
IDK how to explain this, it has been a long time since I took biology. I hope this helps and that you have a magnificent day!!!!!!!!!! Stay safe!!!!!!!!!!!
