TAP SERIES COMPREHENSIVE EXAM UPDATED QUESTIONS
AND ANSWERS RATED A+
✔✔manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
✔✔safety data sheets
✔✔where can personal items be stored? - ✔✔in a designated area away from food
✔✔time as a public health control is being used to monito chicken salad on a buffet
table. when it is first placed on the buffet table the maximum temperature must be: -
✔✔41F
✔✔in the three-sink manual warewashing process, the detergent wash water must be
___ or higher: - ✔✔110F
✔✔which of the following items should be rejected? - ✔✔food in torn packaging
✔✔when must a consumer advisory be posted? - ✔✔when serving raw or undercooked
food
✔✔per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing
food? - ✔✔plain wedding band
✔✔food defense systems are needed to protect from - ✔✔Intentional contamination
✔✔live shellfish must be received and kept at minimum temperatures - ✔✔air 45F
internal 50F
✔✔which of the following is not one of the five most common hazards according to the
CDC? - ✔✔food recalls
✔✔clean plates are required for each trip to a buffet because: - ✔✔contamination can
be prevented
✔✔Frozen foods must be _____ when delivered - ✔✔hard frozen
✔✔there are two temperature ranges inside the TDZ. In one of these ranges is where
bacteria from the fastest and is why food is cooling is allow to be in this part of the zone
for 2 hours. this temperature range is: - ✔✔125F-70F
✔✔Color coded cutting boards are used: - ✔✔To prevent cross contamination
, ✔✔which of these disease-causing bacteria may be found in shell eggs? - ✔✔non-
typhoidal Salmonella
✔✔floor mounted equipment and food items must be ___ off the floor - ✔✔6"
✔✔principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: - ✔✔monitoring procedures
✔✔hot TCS food on a self-service bar was originally placed on the self-serviced bar at
at above 135F. the hot TCS food is 120F after 2 hours of service. Time is not being
used as a control measure. What should the food worker do? - ✔✔
✔✔the best way to protect from pest infestations is to: - ✔✔have an integrated pest
managment program
✔✔A food worker records the temperature of the potato salad in a refrigerated display
case at 7 am. another food worker starts their shift at 12 pm and records the
temperature is 51F. what should the food worker do? - ✔✔discard the food***
✔✔on her morning shift, a food handler puts on clean disposable gloves, and begins to
move defrosted hamburger patties from the refrigerator to the preparation area, as
directed by the cook. then, she is asked to slice raw tomatoes. when she's done, she
slices raw onions. in this sequence of tasks, when should the food handler change
gloves? - ✔✔after moving the hamburger patties to the preparation area
✔✔Products stuffed with either raw chicken or beef must be cooked to an internal
temperature of: - ✔✔165F for 1 second
✔✔If a critical limit in a HACCP system is not met, what must immediately be done? -
✔✔take corrective action
✔✔the entire hand washing process should be for a minimum of: - ✔✔20 seconds
✔✔a food delivery driver, using his own car picks up hot food at 1 pm from a famous
resturant that was cooked to the proper temperature and held at or above 135F. the
food delivery drivers gets delayed due to a storm and srrives at the customer's
destinaion at 6 pm. what should the resturant do? - ✔✔tell the customer to discard the
food
✔✔the major reason to not wear jewelry, hair pins r false nails during food preparation
is: - ✔✔they can become a physical contaminant
AND ANSWERS RATED A+
✔✔manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
✔✔safety data sheets
✔✔where can personal items be stored? - ✔✔in a designated area away from food
✔✔time as a public health control is being used to monito chicken salad on a buffet
table. when it is first placed on the buffet table the maximum temperature must be: -
✔✔41F
✔✔in the three-sink manual warewashing process, the detergent wash water must be
___ or higher: - ✔✔110F
✔✔which of the following items should be rejected? - ✔✔food in torn packaging
✔✔when must a consumer advisory be posted? - ✔✔when serving raw or undercooked
food
✔✔per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing
food? - ✔✔plain wedding band
✔✔food defense systems are needed to protect from - ✔✔Intentional contamination
✔✔live shellfish must be received and kept at minimum temperatures - ✔✔air 45F
internal 50F
✔✔which of the following is not one of the five most common hazards according to the
CDC? - ✔✔food recalls
✔✔clean plates are required for each trip to a buffet because: - ✔✔contamination can
be prevented
✔✔Frozen foods must be _____ when delivered - ✔✔hard frozen
✔✔there are two temperature ranges inside the TDZ. In one of these ranges is where
bacteria from the fastest and is why food is cooling is allow to be in this part of the zone
for 2 hours. this temperature range is: - ✔✔125F-70F
✔✔Color coded cutting boards are used: - ✔✔To prevent cross contamination
, ✔✔which of these disease-causing bacteria may be found in shell eggs? - ✔✔non-
typhoidal Salmonella
✔✔floor mounted equipment and food items must be ___ off the floor - ✔✔6"
✔✔principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: - ✔✔monitoring procedures
✔✔hot TCS food on a self-service bar was originally placed on the self-serviced bar at
at above 135F. the hot TCS food is 120F after 2 hours of service. Time is not being
used as a control measure. What should the food worker do? - ✔✔
✔✔the best way to protect from pest infestations is to: - ✔✔have an integrated pest
managment program
✔✔A food worker records the temperature of the potato salad in a refrigerated display
case at 7 am. another food worker starts their shift at 12 pm and records the
temperature is 51F. what should the food worker do? - ✔✔discard the food***
✔✔on her morning shift, a food handler puts on clean disposable gloves, and begins to
move defrosted hamburger patties from the refrigerator to the preparation area, as
directed by the cook. then, she is asked to slice raw tomatoes. when she's done, she
slices raw onions. in this sequence of tasks, when should the food handler change
gloves? - ✔✔after moving the hamburger patties to the preparation area
✔✔Products stuffed with either raw chicken or beef must be cooked to an internal
temperature of: - ✔✔165F for 1 second
✔✔If a critical limit in a HACCP system is not met, what must immediately be done? -
✔✔take corrective action
✔✔the entire hand washing process should be for a minimum of: - ✔✔20 seconds
✔✔a food delivery driver, using his own car picks up hot food at 1 pm from a famous
resturant that was cooked to the proper temperature and held at or above 135F. the
food delivery drivers gets delayed due to a storm and srrives at the customer's
destinaion at 6 pm. what should the resturant do? - ✔✔tell the customer to discard the
food
✔✔the major reason to not wear jewelry, hair pins r false nails during food preparation
is: - ✔✔they can become a physical contaminant
