86. Time as a food safety control is used to hold a timelemperature control for salety (CS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food? A. . Throw it out B. Serve it immediately. C. Increase heat and serve it. D. Cool and store it immediately 87. A food handler is wearing a diamond ring.What should the manager tell the food handler to do? A. Wash the diamond ring each day before coming to work. B. Do not touch the diamond ring while working C. Take off the diamond ring before starting work. D. Make sure that the diamond ring does not touch food. 88. Which type of dishwasher would have a final rinse temperature of 120^circ F(49^circ C) A. High-temperature maching B. Stationary single-rack, high- semperature machine C. Chemical-sanitizing machine D. Combination high- Comperature/chemical-sanitizing machine Protection Manager Certification Examination 19. Pond-contact surfaces mu lie sanitized A. to remove food residue B. before finsing with clean water C. every a hours when propany rise ments. D. after the surface has been propery cleaned 90. Ice can be safely served to contomers by A. using a property stored score B. scooping the ice with a food great glass C. using the customer cup to score to ice from the machine. D. cleaning the ice machine once a yea

66. The correct answer is A. Throw it out. Time as a food safety control is used to hold a time-temperature control for safety (TCS) food at room temperature. In this case, the food was not sold or served within the 4-hour time limit, so it should be discarded to prevent the growth of harmful bacteria.<br /><br />87. The correct answer is C. Take off the diamond ring before starting work. Food handlers should not wear jewelry while working in food service establishments as it can harbor bacteria and contaminate food. The manager should instruct the food handler to remove the diamond ring before starting work.<br /><br />88. The correct answer is B. Stationary single-rack, high-temperature machine. A dishwasher with a final rinse temperature of 120°F (49°C) would be a stationary single-rack, high-temperature machine. This type of dishwasher uses hot water to sanitize the dishes and utensils.<br /><br />19. The correct answer is D. after the surface has been properly cleaned. Pond-contact surfaces, such as those that come into contact with water in a pond, must be sanitized after they have been properly cleaned. This helps to prevent the growth and spread of harmful bacteria and ensures that the surfaces are safe for use.<br /><br />90. The correct answer is A. using a properly stored scoop. Ice should be served to customers using a properly stored scoop to prevent contamination. The scoop should be clean and sanitized, and should not come into contact with the ice machine itself. This helps to maintain food safety and hygiene standards.