TAP Series: Food Safety Training Exam |
Questions & Answers | 100% Verified |
Fast Pass Prep
• A hand washing sink must: -✓✓have drinkable warm water at a minimum of 100
degrees Fahrenheit
• 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
• which of the following describe diarrhea, vomiting, fever and jaundice, and are
required to be reported to the local authority? -✓✓Symptoms
• What is NOT one of the four acceptable TCS food thawing methods -✓✓Under clean
warm running water at or above 80 degrees
• 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
• 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
• The chef has just finished preparing raw chicken breasts in a citrus marinade. she will
store them in the refrigerator for the next shift to cook and serve at dinner. In order to
prevent possible cross-contamination where should the chef place the tray of chicken
breasts in the refrigerator? -✓✓on the bottom shelf next to the ground turkey
• The chef prepared a large quantity of home-made beef stew and divided it up into two
shallow pans for cooking. He placed the pans in the refrigerator and stirred them
frequently. However, he was unsuccessful in cooling the stew from 135 degrees to 70
degrees within two hours. What must the chef do to safety cool the stew? -✓✓He must
reheat the stew to 165 degrees, and then begin the cooling process again
• What is the most important factor in choosing a good reputable food supplier? -✓✓It
has been inspected and complies with local, state, and federal laws
• an organization that certifies commercial food service equipment is: -✓✓NSF
, • How many people must have the same symptoms to be called a foodborne illness
outbreak? -✓✓2
• Foodborne intoxication is caused by eating foods that contain: -✓✓poisons
• Food and supplies in dry storage areas should be stored 6 inches off the floor, away
from the walls, and kept at a temperature from: -✓✓50-70 degrees
• Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: -✓✓monitoring procedures
• Which of these three most common chemical sanitizers is NOT true? -✓✓Quats use a
minimum water temperature of 68 degrees for 7 seconds of contact
• Which cleaning product is required to stop cross-contact of allergen foods: -
✓✓detergent
• All of these are TCS foods except for: -✓✓Raw unwashed asparagus
• GMP stands for: -✓✓Good manufacturing practices
• Refrigerator temperatures should be: -✓✓38 to 41 degrees
• The best way to protect form pest infestations is to: -✓✓Have an Intergrated Pest
Management (IMP) program
• How many days can prepared food that has been kept at 41 degrees or below be held
before it must be thrown out? -✓✓7 days
• A father takes his four year old daughter and her friend to the local hamburger diner
after swimming lessons. The friend wants a hot dog and his daughter wants a
hamburger. Because the father likes his hamburgers rare, he orders a race hamburger
for himself and his daughter. What should the server do? -✓✓Explain that the restaurant
cannot serve rare hamburgers to young children
• In the three-sink manual ware washing process, the detergent wash water must be
____ degrees or higher: -✓✓110
• How should the temperature of sour cream be taken? -✓✓By removing the lid and
placing a thermometer stem in the cream
• An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
Questions & Answers | 100% Verified |
Fast Pass Prep
• A hand washing sink must: -✓✓have drinkable warm water at a minimum of 100
degrees Fahrenheit
• 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
• which of the following describe diarrhea, vomiting, fever and jaundice, and are
required to be reported to the local authority? -✓✓Symptoms
• What is NOT one of the four acceptable TCS food thawing methods -✓✓Under clean
warm running water at or above 80 degrees
• 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
• 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
• The chef has just finished preparing raw chicken breasts in a citrus marinade. she will
store them in the refrigerator for the next shift to cook and serve at dinner. In order to
prevent possible cross-contamination where should the chef place the tray of chicken
breasts in the refrigerator? -✓✓on the bottom shelf next to the ground turkey
• The chef prepared a large quantity of home-made beef stew and divided it up into two
shallow pans for cooking. He placed the pans in the refrigerator and stirred them
frequently. However, he was unsuccessful in cooling the stew from 135 degrees to 70
degrees within two hours. What must the chef do to safety cool the stew? -✓✓He must
reheat the stew to 165 degrees, and then begin the cooling process again
• What is the most important factor in choosing a good reputable food supplier? -✓✓It
has been inspected and complies with local, state, and federal laws
• an organization that certifies commercial food service equipment is: -✓✓NSF
, • How many people must have the same symptoms to be called a foodborne illness
outbreak? -✓✓2
• Foodborne intoxication is caused by eating foods that contain: -✓✓poisons
• Food and supplies in dry storage areas should be stored 6 inches off the floor, away
from the walls, and kept at a temperature from: -✓✓50-70 degrees
• Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: -✓✓monitoring procedures
• Which of these three most common chemical sanitizers is NOT true? -✓✓Quats use a
minimum water temperature of 68 degrees for 7 seconds of contact
• Which cleaning product is required to stop cross-contact of allergen foods: -
✓✓detergent
• All of these are TCS foods except for: -✓✓Raw unwashed asparagus
• GMP stands for: -✓✓Good manufacturing practices
• Refrigerator temperatures should be: -✓✓38 to 41 degrees
• The best way to protect form pest infestations is to: -✓✓Have an Intergrated Pest
Management (IMP) program
• How many days can prepared food that has been kept at 41 degrees or below be held
before it must be thrown out? -✓✓7 days
• A father takes his four year old daughter and her friend to the local hamburger diner
after swimming lessons. The friend wants a hot dog and his daughter wants a
hamburger. Because the father likes his hamburgers rare, he orders a race hamburger
for himself and his daughter. What should the server do? -✓✓Explain that the restaurant
cannot serve rare hamburgers to young children
• In the three-sink manual ware washing process, the detergent wash water must be
____ degrees or higher: -✓✓110
• How should the temperature of sour cream be taken? -✓✓By removing the lid and
placing a thermometer stem in the cream
• An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
