TAP SERIES EVALUATION EXAM TIPS QUESTIONS AND
ANSWERS RATED A+
✔✔11. A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ✔✔Report the illness to the local health
department
✔✔12. The first step in planning a food safety training program is: Identify the topics for
the training - ✔✔Identify the topics for the training
✔✔13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a
famous restaurant that was cooked to the proper temperature and held at or above
135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the
customer's destination at 6:00 PM. Upon arrival the food temperature was 120°F
(49°C). What should the restaurant do? - ✔✔Tell the customer to discard the food
✔✔14. Live shellfish must be received and kept at what minimum temperatures? -
✔✔Air 45°F (7°C), internal 50°F (10°C)
✔✔15. On her morning shift, a food handler patties from the refrigerator to the puts on
clean disposable gloves, and begins to move defrosted hamburger tomatoes. When
she's done, she slices raw onions. preparation area, as directed by the cook. Then, she
is asked to slice raw In this sequence of tasks, when should the food handler change
gloves? - ✔✔After moving the hamburger patties to the preparation area
✔✔16. Ciguatoxin contamination is caused by - ✔✔Toxi-producing algae
✔✔17. If a food worker is ill, you must always decide to either: - ✔✔Restrict them from
handling food or exclude them from the operation
✔✔18. A food handler pulled a hotel pan of egg salad from the cooler and used it to
prepare four egg salad sandwiches. What is the problem with this situation? - ✔✔Time-
temperature abuse
✔✔19. What is the basic characteristic of a virus? - ✔✔It requires a living host to grow
✔✔20. If the water supply to an establishment is shut off and there is no alternate
potable water source: - ✔✔The establishment needs to close until the water supply is
restored
✔✔22. The best way to protect from pest infestations is to: - ✔✔Have an Integrated
Pest Management (IPM) program
, ✔✔23. Which of the following are three foods on the list of the "eight most common food
allergens"? - ✔✔Milk, wheat, soybeans
✔✔24. A hand washing sink must: - ✔✔Have drinkable warm water at a minimum of
100°F
✔✔25. A food handler prepares and delivers meals to elderly individuals receiving
services at home. What symptoms require this food handler to stay home from work? -
✔✔Sore throat with fever
✔✔26. Which of these disease-causing bacteria may be found in shell eggs? - ✔✔Non-
typhoidal Salmonella
✔✔27. All of these are TCS foods except for: - ✔✔Raw unwashed asparagus
✔✔28. What is the best type of temperature measuring device for use in a refrigerator?
- ✔✔Digital thermometer
✔✔29. Examination Frozen vegetables are rejected during receiving for having large ice
crystals on the food and packaging. What is the problem that caused this? - ✔✔Time-
temperature abuse
✔✔30. The major reason to not wear jewelry, hair pins or false nails during food
preparation is: - ✔✔They can become a physical contaminant
✔✔31. When a problem arises, a plan that focuses on preparation, response and
recovery is known as: - ✔✔Crisis Management Program
✔✔32. Color-coded cutting boards are used: - ✔✔To prevent cross-contamination
✔✔33. To protect from backflow, ice containers must: - ✔✔Have good drainage and an
air gap
✔✔34. Manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
✔✔Safety Data Sheets
✔✔35. What is NOT one of the four acceptable TCS food thawing methods: - ✔✔At
room temperature
✔✔36. If a customer vomits in a food preparation area, what should be done? -
✔✔Isolate the area until it is properly cleaned and sanitized
ANSWERS RATED A+
✔✔11. A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ✔✔Report the illness to the local health
department
✔✔12. The first step in planning a food safety training program is: Identify the topics for
the training - ✔✔Identify the topics for the training
✔✔13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a
famous restaurant that was cooked to the proper temperature and held at or above
135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the
customer's destination at 6:00 PM. Upon arrival the food temperature was 120°F
(49°C). What should the restaurant do? - ✔✔Tell the customer to discard the food
✔✔14. Live shellfish must be received and kept at what minimum temperatures? -
✔✔Air 45°F (7°C), internal 50°F (10°C)
✔✔15. On her morning shift, a food handler patties from the refrigerator to the puts on
clean disposable gloves, and begins to move defrosted hamburger tomatoes. When
she's done, she slices raw onions. preparation area, as directed by the cook. Then, she
is asked to slice raw In this sequence of tasks, when should the food handler change
gloves? - ✔✔After moving the hamburger patties to the preparation area
✔✔16. Ciguatoxin contamination is caused by - ✔✔Toxi-producing algae
✔✔17. If a food worker is ill, you must always decide to either: - ✔✔Restrict them from
handling food or exclude them from the operation
✔✔18. A food handler pulled a hotel pan of egg salad from the cooler and used it to
prepare four egg salad sandwiches. What is the problem with this situation? - ✔✔Time-
temperature abuse
✔✔19. What is the basic characteristic of a virus? - ✔✔It requires a living host to grow
✔✔20. If the water supply to an establishment is shut off and there is no alternate
potable water source: - ✔✔The establishment needs to close until the water supply is
restored
✔✔22. The best way to protect from pest infestations is to: - ✔✔Have an Integrated
Pest Management (IPM) program
, ✔✔23. Which of the following are three foods on the list of the "eight most common food
allergens"? - ✔✔Milk, wheat, soybeans
✔✔24. A hand washing sink must: - ✔✔Have drinkable warm water at a minimum of
100°F
✔✔25. A food handler prepares and delivers meals to elderly individuals receiving
services at home. What symptoms require this food handler to stay home from work? -
✔✔Sore throat with fever
✔✔26. Which of these disease-causing bacteria may be found in shell eggs? - ✔✔Non-
typhoidal Salmonella
✔✔27. All of these are TCS foods except for: - ✔✔Raw unwashed asparagus
✔✔28. What is the best type of temperature measuring device for use in a refrigerator?
- ✔✔Digital thermometer
✔✔29. Examination Frozen vegetables are rejected during receiving for having large ice
crystals on the food and packaging. What is the problem that caused this? - ✔✔Time-
temperature abuse
✔✔30. The major reason to not wear jewelry, hair pins or false nails during food
preparation is: - ✔✔They can become a physical contaminant
✔✔31. When a problem arises, a plan that focuses on preparation, response and
recovery is known as: - ✔✔Crisis Management Program
✔✔32. Color-coded cutting boards are used: - ✔✔To prevent cross-contamination
✔✔33. To protect from backflow, ice containers must: - ✔✔Have good drainage and an
air gap
✔✔34. Manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
✔✔Safety Data Sheets
✔✔35. What is NOT one of the four acceptable TCS food thawing methods: - ✔✔At
room temperature
✔✔36. If a customer vomits in a food preparation area, what should be done? -
✔✔Isolate the area until it is properly cleaned and sanitized
