Question

76.how can a food handler correctly use and store
a. use liberally on all kitchen equipment.
b. only use where there is no possibility of contact with food.
c. store next to food items for easy access.
d. food - grade lubricants are not necessary.
77.what are the best practices for preventing contamination in self - service areas, like
salad bars?
a. allow customers to use their hands.
b. provide clean utensils and monitor the area regularly.
c. no specific practices are needed.
d. only use pre - packaged items
78.explain the role of a food safety manager in a foodservice establishment.
a. only responsible for ordering supplies
b. oversee all aspects of food safety
c. focuses on customer service.
d. works only in the kitchen.
79.what are the guidelines for handling and storing raw seafood in a restaurant?
a. store at room temperature
b. store above ready - to - eat foods.
c. store separately in the coldest part of the refrigerator.
d. seafood does not require special handling.
80.how should a food handler respond to a natural disaster, like a flood or hurricane,
which affects the foodservice operation?
a. continue operations as normal.
b. close temporarily and follow the disaster plan for food safety.
c. only serve non - perishable items
d. relocate to a different area temporarily.
81.describe the safety considerations for using cooking oils at high temperatures.
a. no special considerations are needed.
b. ensure proper ventilation and avoid overheating the oil.
c. use any type of oil at any temperature.
d. add water to the oil to prevent overheating.
82.how should a food handler manage food that has been partially cooked to be
finished later?
a. leave it at room temperature until ready to finish cooking.
b. cool it quickly and refrigerate it.
c. finish cooking immediately, regardless of service time.

Explanation:

Answer:

1. b. Only use where there is no possibility of contact with food.
2. b. Provide clean utensils and monitor the area regularly.
3. b. Oversee all aspects of food safety
4. c. Store separately in the coldest part of the refrigerator.
5. b. Close temporarily and follow the disaster plan for food safety.
6. b. Ensure proper ventilation and avoid overheating the oil.
7. b. Cool it quickly and refrigerate it.