question one what is the danger zone temperature range where bacteria grow rapidly a 28° f to 68° fah -2° C to 20° C B 32° fah to 70° F 0° C to 21° C C 40° fah to 140° F 4° C to 60 de c d 45° F to 120° F 7° C to 49° C answer C 40° fah to 140° F 4° C to 60° C the temperature range between 40° fah and 140° fah is known as the danger zone for bacterial growth in food question two how often should food contact surfaces be cleaned and sanitized a once a day B every 4 hours C before each use D after each shift answer B every 4 hours food contact surfaces must be cleaned and sanitized at least every 4 hours to prevent the buildup of bacteria and cross-contamination question three what is the minimum internal temperature for cooking chicken a 145° fah 63° c b 155° f 68° c c 165° f 74° c d 175° fah 80° C answer c 165° f 74° c the minimum internal cooking temperature for chicken is 165° f 74° c to ensure harmful bacteria are killed question four what are the symptoms of foodborn illness a dizziness and blurred vision B fever vomiting and diarrhea C joint pain and stiffness D itchy skin and rash answer B fever vomiting and diarrhea common symptoms of foodborn illness include fever vomiting and diarrhea often accompanied by abdominal cramps question five what should a food handler do if they have diarrhea or vomiting a continue working but avoid handling food B report to their supervisor and go home C take medication and limit food handling D wear gloves and a mask answer B report to their supervisor and go home a food handler should report illness to their supervisor and must not work if they have symptoms like diarrhea or vomiting to prevent spreading illness question six how should ready to eat foods be stored in a refrigerator a below raw meats B above raw meats C with raw meats D in any order if foods are covered answer B above raw meats ready to eat foods should be stored above raw meats in a refrigerator to prevent cross-contamination from Juices dripping down question seven what is cross-contamination a changes in food flavor when stored together B transfer of bacteria from one food to another C spoilage of food due to poor storage D loss of nutrients in food when cooked answer B transfer of bacteria from one food to another cross-contamination occurs when harmful bacteria are transferred from one food food product to another often via hands utensils or surfaces question eight how can cross-contamination be prevented in a kitchen a cooking foods to the right temperature B using separate equipment for raw and cooked Foods C washing hands only after handling food D storing all foods at the same temperature answer B using separate equipment for raw and cooked Foods preventing cross-contamination involves using separate equipment for raw and cooked Foods as well as practicing good personal hygiene question nine what are the proper steps for washing hands a wet hands apply soap rinse and dry B wet hands apply soap scrub for 5 seconds rinse and use a paper towel C wet hands apply soap scrub for at least 20 seconds rinse and dry th thoroughly D apply soap scrub rinse under running water shake hands dry answer C wet hands apply soap scrub for at least 20 seconds rinse and dry thoroughly proper handwashing involves these steps to effectively remove germs and contaminants question 10 how long must you wash your hands in a food service environment a 5 Seconds B 10 10 seconds C 15 seconds D 20 seconds answer D 20 seconds handwashing in a food service environment should last at least 20 seconds to ensure hands are properly cleaned question 11 what is the proper way to use and calibrate a food thermometer a dip the thermometer in boiling water and adjust 212° F 100° c b place the thermometer in ice water and adjust to 32° F 0° c c both a and b d neither a nor B answer C both that and B calibrating a food thermometer involves checking it in both boiling water and ice water to ensure accurate readings at different temperatures question 12 what foods are considered major allergens a eggs milk fish and beef B eggs milk fish and tree nuts C vegetables fruits grains and nuts D milk vegetables chicken and wheat answer B eggs milk fish and tree nuts these are among the major food allergens that must be identified when they are used in food products due to potential allergic reactions question 13 what should be done if a customer informs you they have a food allergy a ignore the information as most people exaggerate B suggest dishes without the allergen C prepare food using the same utensils and Equipment D inform the chef and ensure dishes are prepared without the allergen answer D inform the chef and ensure dishes are prepared without the allergen proper handling and communication are critical to safely serve customers with food allergies question 14 how often should the temperature of refrigerated foods be checked a once a week B every day C every few hours D at the beginning and end of each shift and answer D at the beginning and end of each shift it's important to regularly check the temperatures of refrigerated foods to ensure they are stored safely question 15 what is the first step in developing hacp plan a identifying critical control points B conducting a hazard analysis C establishing monitoring procedures the setting up corrective actions answer B conducting a hazard analysis the first step in developing hacp Hazard analysis and critical control points plan is to perform a hazard analysis to identify potential risks in the food production process question 16 what is the required temperature for sanitizing dishes using hot water a at least 100° fah 38° c b at least 140° F 60° c c at least 171° f 77° c d at least 212° F 100° C answer C at least 171° f 77° c hot water used for San in dishes must be at least 171° F to effectively kill bacteria and other pathogens question 17 how should chemicals be stored in relation to food items a below food B above food C next to food D in a separate area away from Food answer D in a separate area away from food chemical should always be stored in an area separate from food to prevent any risk of contamination question 18 why is it important to cover food in storage a to keep the food warm B to protect from contamination C to retain moisture D to prevent cooling answer B to protect from contamination covering food in storage is essential to protect it from contamination and pests ensuring it remains safe to eat question 19 what are the symptoms that require a food handler to be excluded from the workplace a sneezing and coughing B minor Cuts or Burns C jaise vomiting or diarrhea D headache or stiff neck answer C jaise vomiting or diarrhea these symptoms indicate potenti po Al serious infections that could be transmitted through food requiring the food handler to be excluded from the workplace question 20 what is the best method to Tha frozen food a at room temperature B in hot water C in the refrigerator D on the countertop answer C in the refrigerator falling food in the refrigerator is the safest method as as it keeps food out of the danger zone temperature range reducing the risk of bacterial growth question 21 what is fifo and how is it implemented in a food service setting a first in first out using products in the order they are received B first in first out using older products before newer ones C first in first out using newer products before older ones D first in first out rotating staff regularly answer B first in first out using older products before newer ones f aifo is a stock rotation system that helps manage food inventory by using the oldest products first to ensure freshness and minimize waste question 22 what are critical control points in a kitchen a areas where food is served to customer customers B points where a hazard can be prevented eliminated or reduced C the main entry and exit points in the kitchen D places where food is stored for long periods answer B points where a hazard can be prevented eliminated or reduced critical control points are steps in the food preparation process where control can be applied to prevent or eliminate a food safety hazard question 23 what should be done with food that has been in the danger zone for more than 2 hours a it can be quickly reheated and used B it should be cooled rapidly to Safe temperatures C it must be discarded D it should be served immediately answer C it must be discarded food that has been in the temperature danger zone 40° fah to 140 degree Fahrenheit for more than 2 hours is at risk of bacterial growth and should be discarded to prevent foodborn illness question 24 how frequently should a food handler change gloves a after each task B every hour C once a day D twice per shift answer a after each task food handlers should change gloves after completing each task especially when switching between handling raw foods and ready to eat foods to prevent cross-contamination question 25 what is the proper disposal method for grease and fat a pouring it down the sink B putting it in the trash C recycling it in a designated grease bin D burning it off in the oven answer C recycling it in a designated grease bin proper disposal of grease and fat involves recycling it in a designated bin to avoid clogging and damage to Plumbing Systems question 26 what are the signs of pest infestation in a food service area a unusual odors and increased garbage levels B droppings nests or damage to food packages C loud noises behind walls D High employee turnover answer B droppings nests or damage to food packages signs of pest infestation include visible droppings evidence of nesting or damage to food packages indicating the presence of rodents or insects question 27 what personal hygiene practices should food handlers follow a wearing clean clothes and washing hands regularly B eating and smoking only in the kitchen area C wearing jewelry and keeping nails long D using strong perfumes or colons answer a wearing clean clothes and washing hands regularly food handlers should maintain good personal hygiene including wearing clean clothes and regularly washing hands to prevent food contamination question 28 how should raw meat ptry and seafood be stored in a refrigerator a on the top shelf B in the door compartments C on the lowest shelf or in a separate bin D next to ready to eat Foods answer C on the lowest shelf or in a separate bin raw meat poultry and seafood should be stored on the lowest shelf or in a separate bin to prevent their juices from dripping onto other foods and causing cross contamination question 29 what are the minimum cooking temperatures for pork beef and seafood a 145° fah for pork 160° f for beef 145° Fahrenheit for seafood B 145° Fahrenheit for pork and beef 165° fahr for seafood C 135° Fahrenheit for pork 155° Fahrenheit for beef 14 5° f for seafood D 160° fah for pork and beef 145° fah for seafood answer a 145° fah for pork 160° fahit for beef 145° fah for seafood these temperatures ensure the safe consumption of meats by killing harmful bacteria and pathogens question 30 how should you handle a customer complaint about a foreign object found in their food a ignore the complaint and continue service B apologize and offer a discount on their next visit C remove the object and serve the same dish D apologize replace the meal and investigate the issue answer D apologize replace the meal and investigate the issue handling a customer complaint about a foreign object in food involves apologizing replacing the meal promptly and investigating to prevent future incidents question 31 what is the proper procedure for cleaning a meat slicer a wiping with a dry cloth after each use B Cleaning with water only at the end of the day C disassembling cleaning and sanitizing after each use d spraying with an allpurpose cleaner weekly answer C disassembling cleaning and sanitizing after each use a meat slicer should be thoroughly disassembled cleaned and sanitized after each use to prevent bacterial growth and cross-contamination question 32 how should leftovers be cooled and stored a left at room temperature until cool then refrigerated B cooled rapidly in Shallow pans and refrigerated promptly C Place directly in the freezer while Hot D covered tightly and cooled in deep containers answer B cooled rapidly in Shallow pans and refrigerated prly leftovers should be cooled rapidly in Shallow pans to allow quick temperature reduction and then stored in the refrigerator to prevent bacterial growth question 33 what types of food require a time and temperature control for safety a canned foods and Dry Goods B bread and baked goods c meat Dairy and cooked vegetables D condiments and spices answer c meat Dairy and cooked vegetables these Foods require careful Time and Temperature Control to prevent the growth of bacteria and ensure food safety question 34 what is the proper attire for a food handler a casual clothes and open toed shoes B clean uniform hair restraint and closed toe shoes C Jewelry and loose fitting clothing the sleeveless shirts and shorts answer B clean uniform hair restraint and closed toe shoes food handlers should wear a clean uniform keep their hair restrained and and wear closed toe shoes to maintain hygiene and safety in the kitchen question 35 why is it important to avoid barehand contact with ready to eat Foods a it enhances the flavor of the food B it speeds up the food preparation process C it prevents the transfer of allergens D it reduces the risk of transmitting foodborn pathogens answer D it reduces the risk of transmitting foodborn pathogens avoiding barehand contact with ready to eat Foods is crucial to prevent the spread of bacteria and viruses that could cause foodborn illnesses question 36 what is a food safety management system a a manual for kitchen equipment use b a set of practices and procedures intended to prevent foodborn illness c a tracking system for employee work hours d a program for customer service management answer b a set of practices and procedures intended to prevent foodborn illness a food safety management system involves implementing consistent practices designed to ensure food is handled safely throughout the food preparation and serving process question 37 how often should the effectiveness of a sanitation solution be checked a once a month B every day at the start of the shift C only when a new solution is made D before each use answer D before each use the effectiveness of a sanitation solution should be checked before each use to ensure it is at the correct concentration to effectively kill bacteria and maintain a safe food preparation environment question 38 what procedures should be followed in in case of a fire in the kitchen a continue cooking and call 911 B use water to extinguish all types of fires C evacuate immediately and use the appropriate fire extinguisher D lock down the kitchen and turn off the electricity answer C evacuate immediately and use the appropriate fire extinguisher in case of a fire it is crucial to Evacuate the area call emergency services and use the appropriate type of fire extinguisher for the specific fire class question 39 how should dry storage areas be maintained a kept damp and cool to prevent draus B organized and clean with Foods stored off the floor C dark and sealed with no ventilation D with varying temperatures to accommodate different foods answer B organized and clean with Foods stored off the floor dry storage areas should be kept organized clean and well ventilated with Foods stored off the floor to prevent contamination and ensure good circulation question 40 what is the proper procedure for receiving and inspecting food deliveries a accept all deliveries and store immediately B check only the expiration dates of products C inspect the delivery for proper temperature signs of damage and pest presence D unload the delivery directly into storage areas without inspection answer C inspect the delivery for proper temperature signs of damage and pest presence proper inspection of food deliveries ensures that only safe and high quality ingredients are accepted and stored maintain food safety standards question 41 how should you handle an ice scoop in a food service environment a leave it in the ice bin B Store it with the handle touching the ice C store it outside the bin with the handle up D wash it once at the end of the day answer C store it outside the bin with the handle up the ice scoop should be stored outside of the ice bin with the handle up to prevent contamination of the ice from the handle question 42 what are the consequences of improper food handling a increased food costs B improved food taste C foodborn illness outbreaks D faster food preparation answer C foodborne illness outbreaks improper handling of food can lead to contamination and subsequent foodborn illness out breaks posing health risks to Consumers question 43 what temperature should hot food be held at to prevent bacterial growth a at least 125° fah 52° c b at least 135° fah 57° c c at least 145° fah 63° C the at least 1 155° F 68° C answer B at least 135° f 57° c hot food should be held at 135° Fahrenheit or higher to prevent the growth of bacteria and ensure it remains safe to consume question 44 how should you handle a cut or wound on your hand while working a cover it with a bandage only B cover it with a glove only C cover it with a bandage and a glove D continue working without covering it answer C cover it with a bandage and a glove a cut or wound should be covered with a bandage and then a glove to ensure no bacteria from the wound contaminates the food question 45 what are the legal responsibilities of a food Handler a ensuring customer satisfaction B maintaining food safety and hygiene c creating menus and recipes D setting prices for dishes answer B maintain food safety and hygiene the primary legal responsibility of a food handler is to maintain food safety and hygiene standards to protect Public Health question 46 how should a food handler deal with sneezing or coughing a continue working but turn away from the food B cover their mouth and nose with their hands C leave the food handling area and wash hands afterward D wear a mask at all times answer C leave the food handling area and wash hands afterward if a food handler needs to sneeze or cough they should leave the food preparation area and wash their hands thoroughly before returning to prevent contamination question 47 what are the guidelines for using food additives or preservatives a use as much as desired to enhance flavors B use according to the manufacturer's instructions and legal limitations C only use natural additives D avoid using any additives or preservatives answer B use according to to the manufacturer's instructions and legal limitations food additives and preservatives should be used according to specified guidelines to ensure safety and compliance with food laws question 48 how should you document temperature checks in a food service operation a only document when temperatures are outside safe limits B document daily at the end of the day C document each temperature check as it is performed d document weekly answer C document each temperature check as it is performed accurate and timely documentation of temperature checks is critical to track and ensure that foods are stored and held at safe temperatures question 49 what is the role of a health inspector in a restaurant a to train the staff B to ensure compliance with food safety regulations C to assist in menu planning D to provide funding for improvements answer B to ensure compliance with food safety regulations a health inspector's role is to assess and ensure that a restaurant complies with all relevant food safety regulations to protect Public Health question 50 what should be included in a food safety audit a checking employee satisfaction B assessing customer preferences C reviewing food safety practices and compliance D evaluating profit margins answer C reviewing food safety practices and compliance a food safety audit focuses on reviewing and assessing a facilities food safety practices and compliance with regulations to ensure food safety standards are met question 51 how do you prepare a sanitizing solution a mix water and soap in equal parts B dilute bleach with water according to the manufacturer's instructions C use hot water only D use alcohol-based cleaners only answer B dilute bleach with water according to the manufacturer's instructions preparing a sanitizing solution usually involves diluting bleach with water in a ratio specified by the manufacturer to ensure Effectiveness against pathogens question 52 what are the best practices for handling customer utensils a hand them directly to customers B Store them with handles facing up C place them directly on the table D keep them in a clean dry area until needed answer D keep them in a clean dry area until needed utensils should be stored in a way that protects them from contamination and handled minimally to ensure they remain clean until used question 53 how should a food handler identify food that has gone bad a bu its expiration date only B by smell texture and color changes C by asking a cooworker d by tasting a small sample answer B by smell texture and color changes food that is spoiled often shows signs such as off smells unusual textures and color changes which are indicators that the food is no longer safe to eat question 54 what is the correct procedure for using a three compartment sink a wash rinse and then sanitize B rinse wash and then air dry C sanitize wash and then rinse D wash air dry and then sanitize answer a wash rinse and then sanitize the correct procedure for using a three compartment sink involves washing dishes in the first sink rinsing them in the second and sanitizing them in the third to ensure cleanliness question 55 what are the procedures for handling a food recall a ignore the recall until customers complain B continue using the food until it's finished C remove the food from inventory and follow manufacturer's instructions D sell the food at a discount answer C remove the food from inventory and follow manufacturer's instructions in the event of a food recall the affected product should be immediately removed from inventory and appropriate actions should be taken as directed by the manufacturer or recalling agency question 56 how should milk and dairy products be stored to maintain safety a at room temperature B below 40° fah 4° c c in a dry storage area D above 60° fah 15° cus answer B below 40° f 4° c milk and dairy products should be stored at temperatures below 40° Fahrenheit to prevent the growth of bacteria and ensure their safety and quality question 57 what are the temperature requirements for a dishwashing machine a wash cycle at 120° fah 49° cus Rin cycle at 140° fah 60° C B wash cycle at 110° Fahrenheit 43° C rinse cycle at 130° fah 54° c c wash cycle at 150° F 65° C Rin cycle at 180° fah 82° c d wash cycle at 160° fah 71° C Rin cycle at 190° F 88° C answer C wash cycle at 150° fah 65° C rinse cycle at 180° fah 82° C the temperatures for the wash and rinse Cycles in a dishwashing machine should be high enough to effectively clean and sanitize dishes question 58 how should you handle a power outage in a food service establishment a continue to operate as usual B use candles for light and keep serving food C monitor the temperature of refrigerated and Frozen Foods D discard all frood immediately answer C monitor the temperature of refrigerated and frozen foods during a power outage it's important to to monitor the temperatures of foods to ensure they do not enter the danger zone and become unsafe to eat question 59 what are the safety concerns with serving raw or undercooked Meats a they are easier to digest B they can contain harmful bacteria C they taste better D they cook faster answer B they can contain harmful bacteria serving raw or underco Meats poses a risk as they may contain harmful bacteria such as salmonella or EOL which can cause foodborn illnesses question 60 what are the correct procedures for disposing of expired or contaminated food a sell it at a discount B to made it to a food bank C securely seal it and label as waste D continue to use it in cooked dishes answer C securely seal it and label as waste expired or contaminated food should be securely sealed and clearly labeled as waste to ensure it is handled appropriately and prevents contamination of other food items question 61 how should you handle reusable cloth towels in a kitchen a use them for both cleaning surfaces and drying hands B use them once and then store them for reuse later C replace with clean ones as needed and launder regularly D keep them dry and used for wiping spills only answer C replace with clean ones as needed and launder regularly reusable cloth towels should be replaced with clean ones as needed and laundered regularly to prevent the spread of bacteria and maintain hygiene question 62 what is the importance of using a food grade lubricant in a kitchen a it enhances the flavor of food B it is cheaper than standard lubricants C it prevents contamination of food products D it can be used as a cooking oil substitute answer C it prevents contamination of food products food grade lubricants are designed to be safe in the event of incidental contact with food thus preventing contamination question 63 how should a food handler address customer concerns about food safety a dismiss the concerns if the food looks fine B listen carefully address the concern and take appropriate action C tell the customer the kitchen always follows safety rules D offer a discount and quickly change the subject answer B listen carefully address the concern and take appropriate action it's important to take customer concerns about food safety ser iously by listening addressing the issue and taking necessary actions to reassure and rectify the situation question 64 what are the guidelines for refilling condiment containers a refill them regardless of how much is left B clean and sanitize containers before refilling C Mix old and new condiments to save costs D only refill during slow business hours answer B clean and sanitize containers before refilling condiment containers should be cleaned and sanitized before being refilled to prevent contamination and maintain food safety question 65 how should a food establishment handle a boil water advisory a continue to use tap water as usual B boil water before use or use bottled water C use untreated water for washing dishes only D stop using water in the establishment answer B boil water before use or use bottled water during a boil water advisory water should be boiled before use or bottled water should be used for drinking cooking and cleaning to ensure safety question 66 what should be done if you suspect food has been tampered with a serve it only to staff B report it immediately and segregate the suspicious food C ignore unless more than one customer complains D use it quickly to avoid waste answer B report it immediately and segregate the suspicious food any suspected tampering with food should be reported immediately and the food should be segregated to prevent consumption while the situation is investigated question 67 what steps should be taken to ensure that a buffet is kept safe for customers a use proper sneeze guards and change dishes regularly B allow customers to use their hands for serving C keep all dishes at room temperature D reduce the number of items to limit choices answer a use proper sneeze guards and change dishes regularly buffets should have sneeze guards and dishes should be changed regularly to ensure that the food remains safe and protected from contamination question 68 how should a manager address an employees bad hygiene habits he ignore it unless customers complain B give a verbal warning and monitor the situation C provide training and reinforce the importance of personal hygiene D terminate the employee immediately answer C provide training and reinforce the importance of personal hygiene addressing an employes poor hygiene should involve training and reinforcing hygiene standards to ensure they understand and adhere to food safety practices question 69 what are the safe methods for handling and serving ice in Food Service a use bare hands for Quick Service B use a clean and sanitized scoop and store it outside the ice bin C leave the scoop in the ice bin for convenience D allow customers to scoop their own ice answer B use a clean and sanitized scoop and store it outside the ice bin ice should be handled with a clean and sanitized scoop which should be stored outside the ice bin to prevent contamination question 70 what is the importance of maintaining proper humidity levels in food storage a it enhances the taste of food B it helps control the growth of bacteria C it changes the color of food D it increases the weight of food answer B it helps control the growth of bacteria proper humidity levels in food storage are important to control the growth of bacteria and maintain the quality and safety of the food question 71 what is the difference between cleaning sanitizing and disinfecting a cleaning removes dirt sanitizing reduces bacteria and disinfecting kills viruses B Cleaning changes the appearance sanitizing changes the smell disinfecting changes the texture C cleaning uses soap sanitizing uses heat disinfecting uses cold D Cleaning uses chemicals sanitizing uses brush disinfecting uses air answer a cleaning removes dirt sanitizing reduces bacteria and disinfecting kills viruses cleaning involves removing visible dirt and debris sanitizing reduces the number of bacteria to safe levels disinfecting kills a broader spectrum of microorganisms including viruses question 72 how should allergen cross contact be prevented in a kitchen a use use the same utensils for all types of food B cook all food to high temperatures C use separate equipment and utensils for allergenic ingredients D only cook allergen-free dishes answer C use separate equipment and utensils for allergenic ingredients to prevent allergen cross contact separate equipment and utensils should be used when preparing allergenic foods to avoid accidental exposure question 73 what should be the protocol for using gloves in a food service operation a reuse gloves to handle different types of food B use gloves instead of washing hands C change gloves between tasks and when they become soiled or torn D use loose fitting gloves for better air flow answer C change gloves between tasks and when they become soiled or torn gloves should be changed between tasks and immediately replaced if they become soiled or torn to maintain hygiene and prevent contamination question 74 how should food handlers manage stress to ensure food safety a take fewer breaks to focus on work B ignore stress and continue working C practice proper time management and take scheduled breaks D work faster under under stress answer C practice proper time management and take scheduled breaks managing stress through proper time management and taking scheduled breaks helps maintain focus and adherence to food safety practices question 75 what is the procedure for reporting a suspected foodborn illness outbreak a keep it confidential to avoid Panic B report to the local Health Department immediately C wait for multiple cases before reporting D handle it internally without involving Health authorities answer B report to the local Health Department immediately suspected foodborn illness outbreaks should be reported immediately to local Health authorities for investigation and response question 76 how should a kitchen handle the disposal of broken glass or China a sweep it under equipment B pick it up with bare hands and dispose of it in the trash C use a broom and dust pan and place it in a separate marked container D ignore small pieces as they will eventually disappear answer C use a broom and dust pan and place it in a separate marked container broken glass or China should be carefully collected using a broom and dust pan and disposed of in a designated container to prevent injury and contamination question 77 what are the guidelines for the safe use of knives in the kitchen a leave knives in the sink after use B Heap knives sharpened and stored properly C use knives for opening cans to save time D share knives to minimize equipment needs answer B keep knives sharpened and stored properly knives should be kept sharpened and stored properly either in a knife block or on a magnetic strip to ensure safety and efficiency in the kitchen question 78 how should you handle leftover cooking oil a pour it down the drain B Store it at room temperature for reuse C dispose of it in a sealed container D leave it in the fryer for next use and answer C dispose of it in a sealed container leftover cooking oil should be disposed of in a sealed container to prevent spills and contamination and should not be poured down the drain as it can cause Plumbing issues question 79 what is the importance of ventilation in a cooking environment a it increases the cooking temperatures B it adds flavor to the food C it removes Airborne contaminants and controls odors D it reduces the need for cleaning answer C it removes Airborne contaminants and controls odors proper ventilation in a cooking environment is crucial for removing Airborne contaminants controlling odors and providing a comfortable and safe working environment question 80 how should a restaurant handle manyu changes related to food safety a make changes without notifying customers B update the menu as needed and train staff on the changes C only make changes annually D avoid changes to avoid confusion answer B update the menu as needed and train staff on the changes when menu changes are made especially those related to food safety it's important to update the menu accordingly and ensure that all staff are trained on the new offerings and procedures question 81 what are the key elements of a proper Waste Disposal system in a kitchen a compacting all waste to reduce size V separating recyclables and compostables from General waste C disposing of all waste in a single container D eliminating waste entirely answer B separating recyclables and compostables from General waste proper waste disposal and the kitchen involves separating recyclables and compostable materials from General waste to ensure efficient Recycling and waste management question 82 how should live shellfish be stored and handled in a food service setting a at room temperature for no more than 2 hours B in aate containers to prevent spoilage C submerged in tap water the in a self-d draining container at temperatures between 34° fah and 38° F 1° C and 3° C answer D in a self-d draining container at temperatures between 34° fah and 38° fah 1° C and 3° C live shellfish should be stored in a self-draining container under Refrigeration to keep them alive and safe to eat until they are cooked or served question 83 what train should be provided to new food handlers a basic job duties only B comprehensive training on food safety personal hygiene and job responsibilities C only training on how to use kitchen equipment D self-guided training through reading materials answer B comprehensive training on food safety personal hygiene and job responsibilities new food handlers should receive thorough training covering all aspects of food safety personal hygiene practices and their specific job responsibilities to ensure they understand and comply with food safety regulations question 84 what are the signs that food has been held at incorrect temperatures a Foods begin to freeze B foods have condensation on the surface C growth of ice crystals or spoilage signs like mold and unusual odors D foods are served hot answer C growth of ice crystals or spoilage signs like mold and unusual odors signs that food has been held at incorrect temperatures include the growth of ice crystals on Frozen items which indicates thawing and refreezing and spoilage signs such as mold and unusual odors in refrigerated Foods question 85 how should a food service establishment prepare for health inspection a close the establishment until the inspector arrives B prepare special dishes for the inspector C ensure all staff are aware of the inspection and that the establishment meets food safety standards D hide any problematic areas or practices answer C ensure all staff are aware of the inspection and that the establishment meets food safety standards to prepare for for a health inspection a food service establishment should make sure all staff are informed and trained and that all areas of the operation comply with food safety regulations to ensure the establishment is ready for scrutiny