( ) I did not 9. Before placing finely chopped, highly beef on its menu.an operation must A. get a grading stamp from the meat supplier. B. a consumer advisory. C. construct a special prep area in the which co kitchen for this dish only. D. have recently had a health inspection 10. A food handler does not know if a dish contains a specific ingredien to which a customer is allergiC. How should the food handler respond? A. "No one has ever become ill from eating that dish, so I'm sure it's OK." B. "I can't tell you because it's the cook's special recipe." C. "I don't know;let me ask the manager." D. The manager would tell us if it had any problems. It's delicious so I would go ahead and order it." 11. Which physical contaminant could be associated with salmon? A.Cloudy eyes B. Parasites C. Ammonia odor D. Fish bone 12. Food that is honestly presented is A. mixed with food coloring to appear fresher. B. certified by National Sanitation Foundation (NSF) C. held under a bright light to enhance appearance. D. offered in a way that is not misleading. that Itmakes what some clean? A. Legs attached to it B. Floors un demeath it 17. A C. Surfaces that touch the D. Shelves mounted abonit for? 14. Why is . A. Boh a hair restraint? c A. Keep hair away from fond. 18. A ser Hide dirty, oily hair. B. Improve personal c D. Match the food handers was 15. Recommendations for food service level through the regulations are issued at the A. state health code B. FDA Food Code C. HACCP guidelines D. OSHA standards 16. The water temperature in the first sink should be at least compartment of a three-compartment A. 110^circ F(43^circ C) B. 135^circ F(57^circ C). C. 171^circ F(77^circ C) D. 180^circ F(82^circ C)