Please answer these questions
33. One of the major food allergens is O nitrates. O tomatoes. O soybeans. O corn oil.34 . Which item may be re-served to customers? O wrapped crackers on a plate O Butter curls in a bowl O Homemade jelly in a resealable jar O Uneaten bread in a basket35 . An example of a corrective action is O reusing utensils for each new task. O serving food on a buffet that is below 165 F (74*C). O using the same equipment for raw food and ready-to-eat food. O reheating food on a buffet that is below 135 F (57"().36 . What is the BEST way to handle recalled food items? '3' Keep them in inventory while awaiting further instructions but ask staff not to use them. 0 Remove them from inventory and discard them as quickly as possible. {3' Remove them from inventory and donate them to a local food bank. C" Remove them from inventory and relocate them to a separate area. 37. Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a O dry storage room. O garbage compactor area. O clean, pest-proof container. O chemical storage unit.38 . A manual warewashing sink is required to be equipped with hot and cold water, detergent, a method to sanitize, and a O drain board. O garbage disposal. O paper towel dispenser. O compost bin.39 . Which type of sink must food handlers use to dump dirty mop water? O Warewashing O Handwashing O Prep O Service40 . If hand antiseptics are used in an operation, they should be used O before handwashing. O after handwashing. O in place of handwashing. O when changing gloves.41 . A hospital menu may offer sushi. O steaks cooked rare. O romaine lettuce. O bean sprouts.42 . Which food can be resewed to customers? 0 Fin}.r product reheated to 1 55F {MT} for 15 seconds '3' Bread that the customer claims I.rIi'as untouched O Individually packaged condiments O A steak that the customer refused without touching 43 . What is the best way to prevent the spread of viruses? O Controlling flies in the operation O purchasing food from approved suppliers O Keeping aprons clean O Proper handwashingd4 . Who is responsible for ensuring that staff members are informed about food allergies? 0 Customers 0 Food handlers 0 Cook 0 Person in Charge (PIC) 45. In an operation, hand antiseptics that are approved by the FDA should be applied to hands '3' before cleaning them with warm. soapy water. 0 after cleaning them with warm. soapy I.rvater. C} in place of cleaning them with warm; soapy water. 0 never. They are never permitted for use in an operation. 46 . What food safety hazard can occur when solutions used to clean a frozen yogurt machine are not completely drained? O Damaged equipment O Mold accumulation O Chemical contamination O Acid corrosion4?. To help ensure that seafood does not contain toxins. which action should the Person in Charge (PIC) take? 0 Wash all seafood before preparation. 0 Cook seafood to a minimum internal temperature of 1 55F 94C]. 0 Freeze seafood at {PH18C] for 3 days. 0 Purchase seafood from reputable approved suppliers. 48 . A service sink should be used to O dispose of mop water. O cool cooked foods. O wash produce. O scrub pots and pans.49 . Egg salad sandwiches are served at an otfsite location without temperature control. The sandwiches are removed from cold holding at '11 am. The temperature ofthe egg salad is checked at '1 pm. and is found to be 55F {13C}. At 3 p.m., the egg salad has reached 55F {18C}. At 4 p.m., the egg salad has reached ?1F (22C). At 5 p.m., the egg salad has reached 85F (3C). At what time should the egg salad have been thrown out? 0 1 p.m. O 3 pm. 0 4 p.m. D 5 pm. 50 . Parasites are associated with which food? O Baked goods O Seafood O Poultry O Produce51 . A food handler has been diagnosed with hepatitis A, but is NOT showing signs of illness. The manager must O restrict the food handler within the operation. O restrict the food handler within the operation and notify the regulatory authority. O exclude the food handler from the operation and notify the regulatory authority. O notify the local regulatory authority
