TAP SERIES FINAL EXAM ACTUAL QUESTIONS AND
ANSWERS RATED A+
✔✔in top-to-bottom, how should food be stored in a cooler - ✔✔ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry.
✔✔a food handler pulled a hotel pan of eggs salad from the cooler and used it to
prepare four egg salad sandwiches. what is the problem with this situation? - ✔✔time-
temp abuse
✔✔what is the purpose active managerial control? - ✔✔identify and control possible
hazards throughout the flow of food
✔✔Foodborne intoxication is caused by eating food that contain: - ✔✔poison
✔✔Hepatitis A virus would most likely be found in what food - ✔✔raw oysters
✔✔A.L.E.R.T is: - ✔✔FDA food defense system
✔✔a correct method for calibrating a stem type thermometer is: - ✔✔in water and ice,
and calibrate to 0F (-18C)
✔✔what is the minimum internal temp for transporting hot TCS food and hot holding
TCS food items? - ✔✔135F (57C)
✔✔what pathogen is most commonly found on the skin of healthy people? -
✔✔Staphylococcus Aureus.
✔✔the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - ✔✔165F (74C)
✔✔what are the minimum footcandles allowed for a walk-in refrigerator? - ✔✔10
footcandles ( 108 LUX)
✔✔if a customer vomits in a food preparation area, what should be done? - ✔✔isolate
the area until it is properly cleaned and sanitized
✔✔what is NOT one of the four acceptable TCS food thawing methods: - ✔✔at room
temperature
✔✔one of the acceptable ways to thaw food - ✔✔at a temp of 41 F or lower
✔✔one of the acceptable ways to thaw food - ✔✔as part of the cooking process
, ✔✔one of the acceptable ways to thaw food - ✔✔under running water at 70F (21C) or
lower
✔✔one of the acceptable ways to thaw food - ✔✔in a microwave if cooked immediately
after thawing
✔✔the MINIMUM internal temp. and time allowed for cooking roast beef: - ✔✔130F for
112 minutes
✔✔which pathogen would require a food handler to be excluded from work: - ✔✔non-
typhoidal salmonella
✔✔Big Six pathogens - ✔✔norovirus
✔✔Big Six pathogens - ✔✔typhoid fever
✔✔Big Six pathogens - ✔✔nontyphoidal salmonella
✔✔Big Six pathogens - ✔✔Escherichia coli
✔✔Big Six pathogens - ✔✔hepatitis A
✔✔Big Six pathogens - ✔✔Shigella Spp
✔✔which of these disease-causing bacteria may be found in shell eggs? -
✔✔Salmonella spp
✔✔Listeria bacteria is especially dangerous because: - ✔✔it can grow at cold temps.
✔✔the term "cross-contact" in food safety refers to: - ✔✔allergen prevention
✔✔the internal receiving temperature of fresh raw beef must be: - ✔✔41 F
✔✔Refrigerator temps should range from: - ✔✔38F to 41F
✔✔the first step in planning a food safety training program is: - ✔✔identify the topics for
the training
✔✔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
ANSWERS RATED A+
✔✔in top-to-bottom, how should food be stored in a cooler - ✔✔ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry.
✔✔a food handler pulled a hotel pan of eggs salad from the cooler and used it to
prepare four egg salad sandwiches. what is the problem with this situation? - ✔✔time-
temp abuse
✔✔what is the purpose active managerial control? - ✔✔identify and control possible
hazards throughout the flow of food
✔✔Foodborne intoxication is caused by eating food that contain: - ✔✔poison
✔✔Hepatitis A virus would most likely be found in what food - ✔✔raw oysters
✔✔A.L.E.R.T is: - ✔✔FDA food defense system
✔✔a correct method for calibrating a stem type thermometer is: - ✔✔in water and ice,
and calibrate to 0F (-18C)
✔✔what is the minimum internal temp for transporting hot TCS food and hot holding
TCS food items? - ✔✔135F (57C)
✔✔what pathogen is most commonly found on the skin of healthy people? -
✔✔Staphylococcus Aureus.
✔✔the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - ✔✔165F (74C)
✔✔what are the minimum footcandles allowed for a walk-in refrigerator? - ✔✔10
footcandles ( 108 LUX)
✔✔if a customer vomits in a food preparation area, what should be done? - ✔✔isolate
the area until it is properly cleaned and sanitized
✔✔what is NOT one of the four acceptable TCS food thawing methods: - ✔✔at room
temperature
✔✔one of the acceptable ways to thaw food - ✔✔at a temp of 41 F or lower
✔✔one of the acceptable ways to thaw food - ✔✔as part of the cooking process
, ✔✔one of the acceptable ways to thaw food - ✔✔under running water at 70F (21C) or
lower
✔✔one of the acceptable ways to thaw food - ✔✔in a microwave if cooked immediately
after thawing
✔✔the MINIMUM internal temp. and time allowed for cooking roast beef: - ✔✔130F for
112 minutes
✔✔which pathogen would require a food handler to be excluded from work: - ✔✔non-
typhoidal salmonella
✔✔Big Six pathogens - ✔✔norovirus
✔✔Big Six pathogens - ✔✔typhoid fever
✔✔Big Six pathogens - ✔✔nontyphoidal salmonella
✔✔Big Six pathogens - ✔✔Escherichia coli
✔✔Big Six pathogens - ✔✔hepatitis A
✔✔Big Six pathogens - ✔✔Shigella Spp
✔✔which of these disease-causing bacteria may be found in shell eggs? -
✔✔Salmonella spp
✔✔Listeria bacteria is especially dangerous because: - ✔✔it can grow at cold temps.
✔✔the term "cross-contact" in food safety refers to: - ✔✔allergen prevention
✔✔the internal receiving temperature of fresh raw beef must be: - ✔✔41 F
✔✔Refrigerator temps should range from: - ✔✔38F to 41F
✔✔the first step in planning a food safety training program is: - ✔✔identify the topics for
the training
✔✔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
