Which is a sign of pests in an operation servsafe

I just need the right answers of the servsafe multiple choice questions. It is a food service question from the national association of Restaurants. The notes can be found in the 7th Edition of ServSafe Management book.

SERVESAFE QUESTIONS (MUTIPLE CHOICE) 1. Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated? A. Determine the critical control points B. Conduct a hazard analysis C. Establish monitoring procedures. 2. Customers experiencing allergic reactions often show which symptom? A. B. C. D. Fever Jaundice Hives Sneezing 3. When implementing a program that prevents pests from becoming a problem at an operation, it is best to A. B. C. D. Use baits and traps in potential problem areas Use a pesticide fog once a month Train food handlers on the correct use of pesticides Work with a pest-control operator 4. Which of the following example would be considered a physical contaminant? A. B. C. D. Caterpillar found in a case of lettuce Foul odor coming from fresh seafood Buildup of heavy frost on frozen fruit Seaweed in a container with shellfish 5. The purpose of a safety data sheet(SDS) is to A. B. C. D. Protect customers from potentially dangerous food substances Specify correct construction materials for foodservice operation Inform foodhandlers about the hazards of the chemicals they use. Explain the correct use of potentially dangerous tools in the prep area 6. What residue is being prevented by cleaning floor surfaces? A. B. C. D. Bacteria Food Insects Toxins 7. A person in change(PIC) can receive assistance with procedures related to consumer advisories from the A. B. C. D. Service and kitchen staff Local regulatory authority Food and Drug Administration Operation’s food suppliers 8.Operations can assist in minimizing insects and rodent presence by A. Setting outdoor traps B. applying pesticides daily C. eliminating harborage areas D. patrolling premises with cats 9. For at least how many days must a shellstock identification tag be kept after the last item is sold, served or thrown out? 10. To help ensure that shell eggs will be safe to eat,