de The manager munt motify the regulatory authority It are employee comes to work with an illness coused by a) Influenza hye A c) Shigella spa So Ahand washing sink shall be equipped to provale hot water at a temperature of a) 1651 b) Wh c) 1201 d) 1001 S1. An operation that senves raw oysters on the half shell can best ensure safety by a) Aurthasing oysters from the nearest dealer after receiving them c) Aurchasing oysters from an approved supplier d) Rinsing the oysters in warm water S2. Which food them can be received at a temperature of 45F or lower? a) Fresh fish b) Fresh poultry c) Shellegs d) Prosen cod fillets 53. Equipment approved for use in the prep area should have a seal of approval from which of the following? a) FDA b) USDA c) NSF d) HACCP 54. Floor-mounted equipment that is not easily moveable must be mounted at least how far off of the floor? a) 2in b) 4in c) 6in d) Sin 55. When should food handlers use hand antiseptics? a) Instead of washing hands b) Before washing hands c) After washing hands d) After putting on gloves 56. Chemical that can only be used by licensed pest control operators are considered a) Single-use liquids b) Household-strength insecticides c) Non-toxic Insect sprays d) Restricted-use pesticides

## Step 1<br />The first question is about the temperature at which a hand washing sink should be equipped to provide hot water. The correct answer is 100°F, which is the minimum temperature required to effectively kill bacteria and other pathogens.<br /><br />## Step 2<br />The second question is about the best way to ensure safety when serving raw oysters on the half shell. The correct answer is purchasing oysters from an approved supplier, as this ensures that the oysters are safe to eat and have been properly handled and stored.<br /><br />## Step 3<br />The third question is about the temperature at which certain food items can be received. The correct answer is fresh fish, as it can be received at a temperature of 45°F or lower.<br /><br />## Step 4<br />The fourth question is about the approval seal for equipment used in the prep area. The correct answer is NSF (National Sanitation Foundation), as they provide the approval seal for food service equipment.<br /><br />## Step 5<br />The fifth question is about the minimum distance at which floor-mounted equipment must be mounted off the floor. The correct answer is 6 inches, as this is the minimum distance required to ensure proper sanitation and prevent contamination.<br /><br />## Step 6<br />The sixth question is about when food handlers should use hand antiseptics. The correct answer is after washing hands, as this ensures that any remaining bacteria or germs are killed.<br /><br />## Step 7<br />The seventh question is about the classification of chemicals that can only be used by licensed pest control operators. The correct answer is restricted-use pesticides, as these are chemicals that can be harmful or dangerous if not handled properly.