Which of the following cannot be applied in a restaurant by the supervisor of food operations?

The choice of chemical insecticides and rodenticides as something that cannot be applied in a restaurant by the supervisor of food operations is correct because the use of these substances is highly regulated in food establishments. These chemicals pose significant health risks if not handled properly and are typically restricted to licensed pest control professionals who are trained in their safe application.

In a restaurant environment, the priority is to ensure food safety and public health. Supervisors and food handlers should focus on maintaining a clean and safe environment through effective sanitation and pest management practices that do not involve the use of hazardous chemicals. This ensures compliance with health regulations and protects both employees and customers from potential exposure to harmful substances.

In contrast, cleaning agents, pest traps, and food additives are permissible in a restaurant setting, provided they meet safety standards and regulations. Cleaning agents are essential for maintaining hygiene; pest traps are a part of integrated pest management to control pests safely; and food additives are regulated substances that can enhance or preserve food quality. However, the use of chemical insecticides and rodenticides is not something that should fall into the routine operations of restaurant food supervisors.