78. deliberate tampering of evidence of 12. Which lim has a major food allergen? deliberate tampering of food? A. Labels are missing from food B. Sulfites are added to prevent browning o containers. B of lettuce. C. Protective seal or wrapper is missing from a food container. D. Food employees are handling ready. to-eat foods with bare hands. 79. If found during a food safety inspection, If fuch hazard is grounds for closing a foodservice operation? A. Significant lack of refrigeration A. Not enough fire extinguishers of light builbs that are not shatter resistant D. Cleaning tools stored in a prep area 80. Which area is inappropriate for storing food? A. In a chest of dry ice B. In a locked storage room steam table C. Underneath an open stairwell 81. What will hotion if an operation does What will retion when an imminent not talk hazard occurs? A. Negardiate the regulatory publicity from the res sources authority workers' compensation premiums umformance reviews by the manager Manager Certification examination C. Chicken winos vinaigrette 83. A food employee is removing food debris from utensils. What is this process called? A. Cleaning B. Sanitizing C. Stenizing D. Soaking 84. Which item should a food handler remove and store correctly before using the restroom? A. Hat B Apron c Gloves D. Jewelry 85. In order for a hose to be connected to faucet, the mop sink must be equipped with A. an aerator fifting internination couple. C. an emergency prevention device.

12. Which item has a major food allergen?<br />A. Labels are missing from food containers.<br />B. Sulfites are added to prevent browning of lettuce.<br />C. Protective seal or wrapper is missing from a food container.<br />D. Food employees are handling ready-to-eat foods with bare hands.<br /><br />79. If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?<br />A. Significant lack of refrigeration of light bulbs that are not shatter-resistant.<br />B. Not enough fire extinguishers.<br />C. Cleaning tools stored in a prep area.<br /><br />80. Which area is inappropriate for storing food?<br />A. In a chest of dry ice.<br />B. In a locked storage room.<br />C. Underneath an open stairwell.<br /><br />81. What will happen if an operation does not take action when a hazard occurs?<br />A. Negotiate a lower premium for workers' compensation insurance.<br />B. Avoid publicity from regulatory sources.<br />C. Avoid performance reviews by the manager.<br />D. Avoid certification examination.<br /><br />83. A food employee is removing food debris from utensils. What is this process called?<br />A. Cleaning.<br />B. Sanitizing.<br />C. Sterilizing.<br />D. Soaking.<br /><br />84. Which item should a food handler remove and store correctly before using the restroom?<br />A. Hat.<br />B. Apron.<br />C. Gloves.<br />D. Jewelry.<br /><br />85. In order for a hose to be connected to a faucet, the mop sink must be equipped with:<br />A. an aerator fitting.<br />B. an emergency prevention device.<br />C. an anti-entanglement device.