先試後買

A. Display unwrapped and left upright in containers with handles down.

B. Place unwrapped items in clean and sanitary dispensers.

C. Distribute the unwrapped items to the customer upon request.

D. Provide individually wrapped ware.

A. An employee is rushed to the emergency room unconscious with an unidentified illness.

B. A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency transport.

C. The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.

D. A fire starts in the kitchen and spreads to other areas of the operation.

A. Reuse the napkin but replace the rolls with fresh ones.

B. Replace the napkin and give the unused rolls to employees for staff meal.

C. Replace the napkin and donate the unused rolls to charity.

D. Remove the napkin and discard the rolls.

A. Wait until told to clean it.

B. Check the master cleaning schedule.

C. Find out when the next inspection is scheduled.

D. Review the cleaning duty roster worksheet.

A. Handwashing sink

B. Three-compartment sink

C. Service sink

D. Prep sink

A. Nails may be unpolished, long, and buffed until gleaming.

B. False nails are permitted as long as they are firmly affixed.

C. Nails must be professionally maintained and polished.

D. Nails must be unpolished, short, and smoothly trimmed.

A. Beef jerky and cracker appetizers

B. Ham-and-cheese sandwich

C. Fruit basket with uncut fruit

D. Cookies-and-brownies tray

A. 4

B. 1

C. 6

D. 2

A. bonded.

B. insured.

C. experienced.

D. licensed.

A. color, odor, and scent of the solution.

B. type of test strips used to test the solution.

C. number of surfaces to be sanitized with the solution.

D. water hardness, pH, and temperature of the solution.