Rock the Starbucks Food Handler Manager Exam 2025 – Serve Up Success with Style!

The first step when setting up a three-compartment sink is to clean and sanitize the sinks and drain boards. This is essential because a clean workspace is crucial for ensuring food safety and preventing cross-contamination. By starting with clean and sanitized equipment, you eliminate any residual contaminants that could compromise food safety during the washing and sanitizing process. This foundational step sets the stage for effective cleaning in the subsequent compartments, ensuring that dishes, utensils, or equipment are not re-contaminated after they are washed.

Once the sinks are clean and properly sanitized, you can then proceed to fill them with the appropriate solutions: clean water in the first sink, a detergent solution in the second, and a sanitizing solution in the third. This sequential setup enhances the overall effectiveness of the cleaning process and aligns with food safety protocols.