Where should the sanitizer buckets be placed?

The placement of sanitizer buckets is critical for ensuring proper sanitation and safety in food handling areas. Having one bucket by the steam table and another by the prep sinks allows staff to readily access sanitizing solutions where they are most needed. The steam table is often a high-traffic area where food is served, making it essential to have sanitizing materials close by to clean utensils and surfaces frequently. The prep sinks are also a key area for food preparation, where cross-contamination can occur.

With sanitizer easily accessible in both locations, employees can maintain hygiene standards, ensuring that food contact surfaces and utensils are cleaned and sanitized consistently during food service. This helps to minimize the risk of foodborne illnesses and supports a safe dining experience for customers. The other options suggest placement that would limit quick access to sanitizing materials when they are needed most, which could compromise food safety practices.