TAP SERIES UPDATED EXAMS SCRIPT QUESTIONS AND
ANSWERS RATED A+
What is the mininmum internal temperature for transporting hot TCS food and hot
holding TCS food items? - ✔✔135F
What jewelry is allowed to be worn on hands or wrists while preparing food: - ✔✔Plain
wedding band
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ✔✔Close the restaurant and report the incident to the local
health department
The minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - ✔✔165°F for 15 seconds
Disposable food service gloves must: - ✔✔Be changed when changing tasks
How many people must have the same symptoms to be called a food borne illness
outbreak? - ✔✔2
If a customer vomits in a free preparation area what should be done? - ✔✔Isolate the
area until it is properly cleaned and sanitized
Which is NOT one of the four acceptable TCS food going methods: - ✔✔At Room
temperature
The MINIMUM internal temperature in time allowedd for cooking a roast beef is: -
✔✔130°F for 112 minutes
Which pathogen would require a food handler to be excluded from work: - ✔✔Non-
typhoidal Salmonella
Which it these disease causing bacteria may be found in shells eggs? - ✔✔Non-
typhoidal Samonella
The chef prepared a large quantity of homemade beef stew and divided it up into two
shallow pans for cooling. He placed the pans in the refrigerator and stirred them
frequently. However, he was unsuccessful in cooling the stew from a 135ﾟF to 70ﾟF
within two hours. What must the chef due to safely cool the stew? - ✔✔He must reheat
the stew from 135ﾟF for at least 15 seconds and then begin the cooling process again
The term "cross-contact" in food safety refers to: - ✔✔Allergen prevention
, The internal receiving temperature of fresh raw beef must be: - ✔✔41F
Which of the following describe diarrhea, vomiting, fever, and jaundice and are required
to be reported to the local health authority? - ✔✔Symptoms
Which of the following is a safe food handling practice? - ✔✔Clean and sanitize food
contact surfaces in constant use at least every 4 hours
The chef has just removed a chicken and noodle casserole from the oven. He reaches
for his bimetallic stemmed thermometer to check the temperature. Where should the
chef insert the thermometer to get an accurate reading? - ✔✔Into the center, or thickest
part of the casserole
If a food worker is bill, you must always decide to either: - ✔✔Restrict them from
handling food or exclude them from the operation
Refrigerator temperatures should be: - ✔✔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 that illness to the local health
department
The best way to protect from pest infestations is to: - ✔✔Have an Integrated Pest
Management (IPM) program
Products stuffed with either raw chicken or beef must be cooked to an internal
temperature of: - ✔✔165F
Which of the following are three foods on the list of the "eight most common food
allergens"? - ✔✔Milk, Wheat, Soybeans
What is the basic characteristic of a virus? - ✔✔Requires a living host to grow
Where can personal items be stored? - ✔✔In a designated area away from food
Which of the following is NOT a method for removing oxygen from packaged foods? -
✔✔HMR
When leaving the food preparation area, food handlers should: - ✔✔Leave their apron
ANSWERS RATED A+
What is the mininmum internal temperature for transporting hot TCS food and hot
holding TCS food items? - ✔✔135F
What jewelry is allowed to be worn on hands or wrists while preparing food: - ✔✔Plain
wedding band
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ✔✔Close the restaurant and report the incident to the local
health department
The minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - ✔✔165°F for 15 seconds
Disposable food service gloves must: - ✔✔Be changed when changing tasks
How many people must have the same symptoms to be called a food borne illness
outbreak? - ✔✔2
If a customer vomits in a free preparation area what should be done? - ✔✔Isolate the
area until it is properly cleaned and sanitized
Which is NOT one of the four acceptable TCS food going methods: - ✔✔At Room
temperature
The MINIMUM internal temperature in time allowedd for cooking a roast beef is: -
✔✔130°F for 112 minutes
Which pathogen would require a food handler to be excluded from work: - ✔✔Non-
typhoidal Salmonella
Which it these disease causing bacteria may be found in shells eggs? - ✔✔Non-
typhoidal Samonella
The chef prepared a large quantity of homemade beef stew and divided it up into two
shallow pans for cooling. He placed the pans in the refrigerator and stirred them
frequently. However, he was unsuccessful in cooling the stew from a 135ﾟF to 70ﾟF
within two hours. What must the chef due to safely cool the stew? - ✔✔He must reheat
the stew from 135ﾟF for at least 15 seconds and then begin the cooling process again
The term "cross-contact" in food safety refers to: - ✔✔Allergen prevention
, The internal receiving temperature of fresh raw beef must be: - ✔✔41F
Which of the following describe diarrhea, vomiting, fever, and jaundice and are required
to be reported to the local health authority? - ✔✔Symptoms
Which of the following is a safe food handling practice? - ✔✔Clean and sanitize food
contact surfaces in constant use at least every 4 hours
The chef has just removed a chicken and noodle casserole from the oven. He reaches
for his bimetallic stemmed thermometer to check the temperature. Where should the
chef insert the thermometer to get an accurate reading? - ✔✔Into the center, or thickest
part of the casserole
If a food worker is bill, you must always decide to either: - ✔✔Restrict them from
handling food or exclude them from the operation
Refrigerator temperatures should be: - ✔✔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 that illness to the local health
department
The best way to protect from pest infestations is to: - ✔✔Have an Integrated Pest
Management (IPM) program
Products stuffed with either raw chicken or beef must be cooked to an internal
temperature of: - ✔✔165F
Which of the following are three foods on the list of the "eight most common food
allergens"? - ✔✔Milk, Wheat, Soybeans
What is the basic characteristic of a virus? - ✔✔Requires a living host to grow
Where can personal items be stored? - ✔✔In a designated area away from food
Which of the following is NOT a method for removing oxygen from packaged foods? -
✔✔HMR
When leaving the food preparation area, food handlers should: - ✔✔Leave their apron
