(C) Hapane Where did you like this class? Company so completely fill in the bubble . which co to A: 20 A. 22 A 23 A 24. A . 26 A. 26. A. so c o 20. A It is DO 30 A 29 A 31 AC 32 A C 33.A. 34 A 35 A 36 A a. Before placing finely chopped highly on its menu, an operation must A. get a grading stamp from the meat supplier B. post a consumer advisory. C. construct a special prep area in the 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 clean? A. attached to it obvious B. Floors u demeath it C. Surfaces D. Shelves mounted abow ton 14. Why is a A. Britism a hair restraint? C. I B. is A. Hide dirty, oily hair. B. Keep hair away from ford C. Improve personal appearents D. Match the food handerswim 15. Recommendations for food service regulations are issued at the fednra level through the A. state health code B. FDA Food Code C. HACCP guidelines D. OSHA standards. 16. The water temperature in the first. compartment of a three-comparties sink should be at least 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) 18. As ervice sink A. first-aid fun washing. B. food prep C. washing utonsils D. cleanin waste 19. The floo racks cleane

It seems like you've provided a multiple-choice questionnaire related to food safety and sanitation practices. Here are the answers to the questions based on the given options:<br /><br />1. Before placing finely chopped highly on its menu, an operation must:<br /> - A. get a grading stamp from the meat supplier<br /> - B. post a consumer advisory<br /> - C. construct a special prep area in the kitchen for this dish only<br /> - D. have recently had a health inspection<br /><br />2. A food handler does not know if a dish contains a specific ingredient to which a customer is allergic. How should the food handler respond?<br /> - A. "No one has ever become ill from eating that dish, so I'm sure it's OK."<br /> - B. "I can't tell you because it's the cook's special recipe."<br /> - C. "I don't know; let me ask the manager."<br /> - D. "The manager would tell us if it had any problems. It's delicious so I would go ahead and order it."<br /><br />3. Which physical contaminant could be associated with salmon?<br /> - A. Cloudy eyes<br /> - B. Parasites<br /> - C. Ammonia odor<br /> - D. Fish bone<br /><br />4. Food that is honestly presented is:<br /> - A. mixed with food coloring to appear fresher<br /> - B. certified by National Sanitation Foundation (NSF)<br /> - C. held under a bright light to enhance appearance<br /> - D. offered in a way that is not misleading<br /><br />5. Equipment is mounted clean? makes what surfaces?<br /> - A. Legs attached to it<br /> - B. Floors underneath it<br /> - C. Surfaces that touch the obvious<br /> - D. Shelves mounted above<br /><br />6. Why is a strainer needed?<br /> - A. Hide dirty, oily hair<br /> - B. Keep hair away from food<br /> - C. Improve personal appearance<br /> - D. Match the food handler's uniform<br /><br />7. Recommendations for food service regulations are issued at the federal level through the:<br /> - A. state health code<br /> - B. FDA Food Code<br /> - C. HACCP guidelines<br /> - D. OSHA standards<br /><br />8. The water temperature in the first compartment of a three-compartment sink should be at least:<br /> - A. 110°F (43°C)<br /> - B. 135°F (57°C)<br /> - C. 171°F (77°C)<br /> - D. 180°F (82°C)<br /><br />9. As a service sink:<br /> - A. first-aid<br /> - B. food prep<br /> - C. washing<br /> - D. cleaning waste<br /><br />10. The floor racks should be:<br /> - A. clean<br /><br />Please note that the last question seems to be incomplete, and I have provided answers based on the given options. If you have any further questions or need clarification, feel free to ask!