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.
Answer:
D
Explanation:
Different plans will be needed based on the environment and particular possible emergencies that can occur at each worksite.
A because it takes longer to do
