Question

1. what are the indispensable requirements for food handlers who are diagnosed with a communicable disease?

a. bury waste in a compost pit.
b. continue working but avoid direct food contact.
c. report the illness to supervisor and refrain from food handling.
d. take-the-counter medication and work as normal

1. how should a foodservice operation handle customers with a known food allergy?

a. ignore their allergy as its not serious.
b. serve them the regular menu items.
c. prepare food with special attention to avoid cross - contact with allergens.
d. refuse critical factors for ensuring the safety of food during transport for catering or delivery?

1. what is the appropriate delivery or service window for catering or delivery?

a. only the appointed delivery time.
b. using the cheapest food transportation method and preventing cross - contamination.
c. packaging the food as portable as possible in one container.
d. describing each menu item as not requiring food for hot holding.

1. repeat to any temperature as long as it is warm to touch.

a. repeat to 135 degrees at least 15 seconds within two hours.
b. reheat to 165 degrees for at least 7 seconds within reheating.
c. leave at room temperature for at least 7 hours before reheating.
d. warm the specific food satay considerations for preparing and serving vegan or vegetarian dishes?

1. what are the specific food satay considerations for preparing and serving vegan or vegetarian dishes?

a. no safety considerations are necessary.
b. same as for meat - based dishes, including preventing cross - contamination.
c. exclusive or only organic ingredients.
d. ignore the proper procedure for handling a customers report of foreign objects in food?

1. what is the proper procedure for handling a customers report of foreign objects in food?

a. ignore the complaint as insignificant.
b. apologize, remove the item, and report it to a supervisor.
c. offer a discount on the meal.
d. blame the customer for the issue.

1. how should food handler address cross - contact concerns with allergic foods?

a. use the same equipment for all foods.

Explanation:

Answer:

1. b. Bury waste in a compost pit.
2. d. Work only during open hours.
3. a. Only the appropriate transport vehicles and preventing cross - contamination.
4. a. Reheat to 135 degrees at least 15 seconds within two hours.
5. c. Lewat at room temperature for at least 7 hours before reheating.
6. b. Same as for meat - based dishes, including preventing cross - contamination.
7. c. Offer a discount on the meal.