TAP SERIES LATEST 2026 STUDY GUIDE QUESTIONS AND
ANSWERS RATED A+
✔✔8 Most common Food Allergens (Big 8) - ✔✔1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soybeans
✔✔Good personal hygiene habits - ✔✔-Bathe daily with soap and water
-Arrive to work clean
-When possible, change into work clothes at the work location
-Keep fingernails short, well-trimmed, and clean
-Avoid fake fingernails
-Do not use nail polish
-Restrain hair
-Avoid hair accessories
-Remove most jewelry (plain wedding band is permitted)
-Cover wounds or boils
-Do not wipe hands on aprons or other clothing
✔✔When to wash hands - ✔✔-Using restroom
-Touching body or clothing
-Coughing, sneezing, blowing nose, or using tissue
-Eating, drinking, smoking, chewing gum, or tobacco
-Handling soiled items
-Taking out garbage
-Touching anything that may be contaminated
-Handling raw meats, seafood, and poultry
-Changing tasks
-Leaving or returning to prep area/kitchen
-Handling money
-Using electronic devices
-Handling service animals or aquatic animals
-Handling chemicals
✔✔Temperature for washing hands - ✔✔100°F/38°C
✔✔How long should you wash your hands for? - ✔✔10-15 seconds with soap and water
✔✔Using single use gloves - ✔✔-Wash hands before putting on gloves
-Only use once
, -Wear when handling ready to eat food
✔✔When to change single-use gloves - ✔✔-If dirty or torn
-Starting a new task
-After interruption during which contaminated items were touched
-After handling raw meat, poultry, or seafood
-Before handling ready-to-eat foods
-After four hours of continuous use
✔✔If a worker has vomiting and diarrhea... - ✔✔-Exclude from operation
-Cannot return to work until they have no symptoms for 24 hours and/or medical doctor
releases worker to return
✔✔If a worker has jaundice... - ✔✔-Yellowing of the skin
-Exclude from operation
-Report to regulatory agency
-Cannot return to work until written medical doctor release and regulatory approval
✔✔If a worker has a sore throat with fever... - ✔✔-Restrict activity
-Exclude if working with highly susceptible populations
-Cannot return to work without medical doctor release
✔✔If a worker has CDC Big Six... - ✔✔-Exclude from operation
-Report to regulatory agency
-Cannot return to work until they have no symptoms for 24 hours and/or medical doctor
releases worker to return
✔✔If a worker has Persistent Sneeze, Cough,
Runny Nose - ✔✔restrict activity
✔✔If a worker has an infected wound or boil - ✔✔-Cover wound
- If not covered, restrict activity
✔✔Temperature Danger Zone - ✔✔41°-135°F or 5°-47°C
This is the range in which bacteria survive and grow.
✔✔Between which temperatures do bacteria grow the fastest - ✔✔70° & 125°F or 21° &
52°C
Minimizing time that TCS food are kept at this temperature lowers the opportunity for
bacteria to grow.
✔✔bimetallic stemmed thermometer - ✔✔-Measures temperature through metal probe
with sensor at the end
-Good for checking temperatures during receiving and for large and thick foods
-Can be calibrated
ANSWERS RATED A+
✔✔8 Most common Food Allergens (Big 8) - ✔✔1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts
6. peanuts
7. wheat
8. soybeans
✔✔Good personal hygiene habits - ✔✔-Bathe daily with soap and water
-Arrive to work clean
-When possible, change into work clothes at the work location
-Keep fingernails short, well-trimmed, and clean
-Avoid fake fingernails
-Do not use nail polish
-Restrain hair
-Avoid hair accessories
-Remove most jewelry (plain wedding band is permitted)
-Cover wounds or boils
-Do not wipe hands on aprons or other clothing
✔✔When to wash hands - ✔✔-Using restroom
-Touching body or clothing
-Coughing, sneezing, blowing nose, or using tissue
-Eating, drinking, smoking, chewing gum, or tobacco
-Handling soiled items
-Taking out garbage
-Touching anything that may be contaminated
-Handling raw meats, seafood, and poultry
-Changing tasks
-Leaving or returning to prep area/kitchen
-Handling money
-Using electronic devices
-Handling service animals or aquatic animals
-Handling chemicals
✔✔Temperature for washing hands - ✔✔100°F/38°C
✔✔How long should you wash your hands for? - ✔✔10-15 seconds with soap and water
✔✔Using single use gloves - ✔✔-Wash hands before putting on gloves
-Only use once
, -Wear when handling ready to eat food
✔✔When to change single-use gloves - ✔✔-If dirty or torn
-Starting a new task
-After interruption during which contaminated items were touched
-After handling raw meat, poultry, or seafood
-Before handling ready-to-eat foods
-After four hours of continuous use
✔✔If a worker has vomiting and diarrhea... - ✔✔-Exclude from operation
-Cannot return to work until they have no symptoms for 24 hours and/or medical doctor
releases worker to return
✔✔If a worker has jaundice... - ✔✔-Yellowing of the skin
-Exclude from operation
-Report to regulatory agency
-Cannot return to work until written medical doctor release and regulatory approval
✔✔If a worker has a sore throat with fever... - ✔✔-Restrict activity
-Exclude if working with highly susceptible populations
-Cannot return to work without medical doctor release
✔✔If a worker has CDC Big Six... - ✔✔-Exclude from operation
-Report to regulatory agency
-Cannot return to work until they have no symptoms for 24 hours and/or medical doctor
releases worker to return
✔✔If a worker has Persistent Sneeze, Cough,
Runny Nose - ✔✔restrict activity
✔✔If a worker has an infected wound or boil - ✔✔-Cover wound
- If not covered, restrict activity
✔✔Temperature Danger Zone - ✔✔41°-135°F or 5°-47°C
This is the range in which bacteria survive and grow.
✔✔Between which temperatures do bacteria grow the fastest - ✔✔70° & 125°F or 21° &
52°C
Minimizing time that TCS food are kept at this temperature lowers the opportunity for
bacteria to grow.
✔✔bimetallic stemmed thermometer - ✔✔-Measures temperature through metal probe
with sensor at the end
-Good for checking temperatures during receiving and for large and thick foods
-Can be calibrated
