TAP Series: Food Safety Training Exam |
Study Guide Q&A | A+ Guaranteed Pass
Material
• Active Managerial Control focuses on the top five foodborne illness risk factors: -
✓✓Purchasing food from an unsafe source, Failing to cook food correctly, Poor
personal hygiene, Working with contaminated equipment, Holding food at incorrect
temperatures
• What are the three food contaminants? -✓✓Biological, Physical, Chemical
• What does FATTOM stand for? -✓✓Food, Acidity, Temperature, Time, Oxygen,
Moisture
• What is the acronym related to the FDA Food System Defense? -✓✓A.L.E.R.T.
• Single-use gloves should: -✓✓Be used when handling ready-to-eat foods, Never be
used in place of hand washing, Never be washed and reused, Be changed if dirty or
torn, when changing tasks, or after handling money, Bare hand contact should be
avoided when handling ready-to-eat foods, especially when serving High Risk
populations
• Food handlers with vomiting or diarrhea must meet one of the following before they
can return to work: -✓✓Have had no symptoms for at least 24 hours, Have a written
release from a medical practitioner
• Food handlers with jaundice: -✓✓Must be reported to the regulatory authority, Must
have a written release from a medical practitioner and approval from the regulatory
authority before returning to work
• What does first in first out mean? -✓✓A method of food storage that means the first
item stored is the first item used.
• What are the four acceptable methods for thawing TCS foods? -✓✓At a temperature of
41°F (5°C) or lower, As part of the cooking process, Under running water at 70°F (21°C)
or lower, In a microwave if cooked immediately after thawing
• The following food processing methods require a variance and may require a HACCP
plan: -✓✓Packaging food using ROP methods, smoking to preserve, packaging juice
on-site for later sale, curing, sprouting, processing wild game animals. A consumer
advisory must be posted for raw and undercooked animal foods such as raw beef, raw
Study Guide Q&A | A+ Guaranteed Pass
Material
• Active Managerial Control focuses on the top five foodborne illness risk factors: -
✓✓Purchasing food from an unsafe source, Failing to cook food correctly, Poor
personal hygiene, Working with contaminated equipment, Holding food at incorrect
temperatures
• What are the three food contaminants? -✓✓Biological, Physical, Chemical
• What does FATTOM stand for? -✓✓Food, Acidity, Temperature, Time, Oxygen,
Moisture
• What is the acronym related to the FDA Food System Defense? -✓✓A.L.E.R.T.
• Single-use gloves should: -✓✓Be used when handling ready-to-eat foods, Never be
used in place of hand washing, Never be washed and reused, Be changed if dirty or
torn, when changing tasks, or after handling money, Bare hand contact should be
avoided when handling ready-to-eat foods, especially when serving High Risk
populations
• Food handlers with vomiting or diarrhea must meet one of the following before they
can return to work: -✓✓Have had no symptoms for at least 24 hours, Have a written
release from a medical practitioner
• Food handlers with jaundice: -✓✓Must be reported to the regulatory authority, Must
have a written release from a medical practitioner and approval from the regulatory
authority before returning to work
• What does first in first out mean? -✓✓A method of food storage that means the first
item stored is the first item used.
• What are the four acceptable methods for thawing TCS foods? -✓✓At a temperature of
41°F (5°C) or lower, As part of the cooking process, Under running water at 70°F (21°C)
or lower, In a microwave if cooked immediately after thawing
• The following food processing methods require a variance and may require a HACCP
plan: -✓✓Packaging food using ROP methods, smoking to preserve, packaging juice
on-site for later sale, curing, sprouting, processing wild game animals. A consumer
advisory must be posted for raw and undercooked animal foods such as raw beef, raw
