How many buckets of sanitizer water are required for food safety procedures?

For food safety procedures, two buckets of sanitizer water are required to ensure effective sanitation during food preparation. The first bucket is used for sanitizing utensils and surfaces after they have been cleaned. The second bucket provides a rinsing option to remove any excess sanitizer or food particles, ensuring that utensils and equipment are clean and safe for use. Having two buckets allows for a clear separation of the cleaning and sanitizing processes, which is crucial in maintaining high food safety standards and preventing cross-contamination. This two-bucket method is widely recommended in food safety guidelines, helping to minimize the risk of foodborne illnesses.