TAP Series: Food Safety Training Exam |
Q&A Study Notes | 2026 Update | A+
Accurate Guide
• which of the following are CDC risk factors in the Foodservice industry -✓✓failing to
cook food adequately and using contaminated equipment are two of the major risk
factors identified by the CDC
• CDC stands for -✓✓Centers for Disease Control and Prevention
• USDA stands for -✓✓United States Department of Agriculture
• the USDA regulates -✓✓meat, poultry, eggs
• the FDA Food Code is a -✓✓set of guidelines
• the process used to manage the CDC risk factors is -✓✓active managerial control
• which of the following statements about bacteria is correct -✓✓bacteria are the leading
cause of disease in humans also is present on skin of healthy people are call
microorganisms because can only be seen by a microscope
• what are the three categories of contaminants that cause foodborne illness -
✓✓Biological,Chemical, Physical
• which of the following statements about viruses are true -✓✓viruses are smaller than
bacteria, and can only live within other organisms, such as bacteria, plants, and
animals. can spread by food contaminants by the hands of a food worker, also can
cause disease in humans
• which of the following is one of the "big six" bacterial contaminants -✓✓E.Coli is one of
the big six bacterial contaminants
• hepatitis A is a highly infectious, and an infected person may not show symptoms -
✓✓symptoms of hepatitis A may not show up for weeks after coming in contact with the
virus
• non-typhoidal salmonella -✓✓can be caused by all poultry
• E. coli -✓✓can be caused by ground beef
,• hepatitis A and norovirus -✓✓can be caused by contaminated water
• Shigella spp. -✓✓can be caused by potato salad
• which of the following can cause chemical contaminant -✓✓acidic food stored in some
metal container can cause chemical contaminant
• physical contaminant can be caused by -✓✓physical contamination can include things
like hair,fingernails,bandage, glass, metal shavings,Staples, Fishbones, dirt, and bits of
Packaging
• it is the manager's responsibility report to the local Health Department when -✓✓when
two or more unrelated customers get ill after eating the same food the manager has to
report the outbreak to the proper regulatory agencies
• which of the following scenarios could result in allergen cross- contact -✓✓allergen
cross contact is when food allergies like eggs and fish are transferred from one food to
another through direct or indirect contact
• common symptoms of allergic reactions to food are -✓✓allergic reactions can include
hives, swelling, itching or a rash, tightening of the throat, shortness of breath, abdominal
cramping or diarrhea
• higher levels of this pathogen can be found in pimples, acne, skin wounds, and
inflamed skin. -✓✓Staphylococcus aureus can be easily transferred because it is found
in and on many people
• which of the following actions can lead to food contamination -✓✓food workers can
transfer bacteria, viruses, and physical contaminants to food through unclean hands
from touching any part of their bodies then food.
• which of the following is a "best practice" for jewelry while working a food preparation
area -✓✓food workers should only wear a plan wedding band while working in the food
preparation area
• what places should not be touch while working with food -✓✓all places like the body
and or uniform should not be touch while working with food
• limit the amount of jewelry you wear because it -✓✓because food can get stuck in
them and microorganisms can grow. They can also fall into food product or can get
caught in machinery
, • an apron cannot be used as a hand towel because -✓✓do not wipe hands on aprons
or other clothing as bacteria can then collect and multiply on the apron. Retouching a
dirty a break and then contaminate hands
• good, basic personal hygiene at work includes -✓✓bathing before work,keeping
fingernails short and clean, wearing hairstyles that keep out of face from you touching it,
not wearing a watch or jewelry in prep areas
• the best practice for having clean work clothes is -✓✓food workers should change into
work clothes at work so as not to bring outside contaminants on clothing into food
preparation areas
• before preparing food, food workers must wash their hands -✓✓food workers must
wash your hands after any activity such as smoking, chewing gum, touching trash,
shaking hands with customers,etc
• what of the following items must a hand-washing station have -✓✓hand-washing
stations must have soap, a waste container and a sign instructing staff to wash your
hands
• the FDA Food Code recommends that hands be washed for -✓✓the FDA Food Code
recommend rubbing hands and forearms for at least 10 to 15 seconds As You wash
them.
• proper procedures for using gloves are -✓✓wash and dry hands before putting on new
gloves. gloves should be changed after any action that might cause contamination, or at
least every 4 hours
• a food worker has finished preparing ingredients for a fresh vegetable salad and is
next going to chop celery. The FDA Food Code states that he or she -✓✓can chop the
salary without changing gloves
( because when changing from non TCS food to another non TCS food it is not
necessary to change gloves, unless it has been more than 4 hours since gloves has
been changed)
• though not required in every food jurisdiction, bare hand contact should be avoided
when -✓✓when handling Ready-to-Eat Foods
• the manager or person in charge(PIC) must do which of the following when learning a
food worker has an illness due to one of the "big six" pathogens -✓✓exclude any food
worker with an illness caused by the big six pathogens from the operation and report the
situation to the proper regulatory Authority
• which of the following illnesses or symptoms require that an employee be restricted
from working in the food preparation area -✓✓from sore throat / fever, restrict them from
Q&A Study Notes | 2026 Update | A+
Accurate Guide
• which of the following are CDC risk factors in the Foodservice industry -✓✓failing to
cook food adequately and using contaminated equipment are two of the major risk
factors identified by the CDC
• CDC stands for -✓✓Centers for Disease Control and Prevention
• USDA stands for -✓✓United States Department of Agriculture
• the USDA regulates -✓✓meat, poultry, eggs
• the FDA Food Code is a -✓✓set of guidelines
• the process used to manage the CDC risk factors is -✓✓active managerial control
• which of the following statements about bacteria is correct -✓✓bacteria are the leading
cause of disease in humans also is present on skin of healthy people are call
microorganisms because can only be seen by a microscope
• what are the three categories of contaminants that cause foodborne illness -
✓✓Biological,Chemical, Physical
• which of the following statements about viruses are true -✓✓viruses are smaller than
bacteria, and can only live within other organisms, such as bacteria, plants, and
animals. can spread by food contaminants by the hands of a food worker, also can
cause disease in humans
• which of the following is one of the "big six" bacterial contaminants -✓✓E.Coli is one of
the big six bacterial contaminants
• hepatitis A is a highly infectious, and an infected person may not show symptoms -
✓✓symptoms of hepatitis A may not show up for weeks after coming in contact with the
virus
• non-typhoidal salmonella -✓✓can be caused by all poultry
• E. coli -✓✓can be caused by ground beef
,• hepatitis A and norovirus -✓✓can be caused by contaminated water
• Shigella spp. -✓✓can be caused by potato salad
• which of the following can cause chemical contaminant -✓✓acidic food stored in some
metal container can cause chemical contaminant
• physical contaminant can be caused by -✓✓physical contamination can include things
like hair,fingernails,bandage, glass, metal shavings,Staples, Fishbones, dirt, and bits of
Packaging
• it is the manager's responsibility report to the local Health Department when -✓✓when
two or more unrelated customers get ill after eating the same food the manager has to
report the outbreak to the proper regulatory agencies
• which of the following scenarios could result in allergen cross- contact -✓✓allergen
cross contact is when food allergies like eggs and fish are transferred from one food to
another through direct or indirect contact
• common symptoms of allergic reactions to food are -✓✓allergic reactions can include
hives, swelling, itching or a rash, tightening of the throat, shortness of breath, abdominal
cramping or diarrhea
• higher levels of this pathogen can be found in pimples, acne, skin wounds, and
inflamed skin. -✓✓Staphylococcus aureus can be easily transferred because it is found
in and on many people
• which of the following actions can lead to food contamination -✓✓food workers can
transfer bacteria, viruses, and physical contaminants to food through unclean hands
from touching any part of their bodies then food.
• which of the following is a "best practice" for jewelry while working a food preparation
area -✓✓food workers should only wear a plan wedding band while working in the food
preparation area
• what places should not be touch while working with food -✓✓all places like the body
and or uniform should not be touch while working with food
• limit the amount of jewelry you wear because it -✓✓because food can get stuck in
them and microorganisms can grow. They can also fall into food product or can get
caught in machinery
, • an apron cannot be used as a hand towel because -✓✓do not wipe hands on aprons
or other clothing as bacteria can then collect and multiply on the apron. Retouching a
dirty a break and then contaminate hands
• good, basic personal hygiene at work includes -✓✓bathing before work,keeping
fingernails short and clean, wearing hairstyles that keep out of face from you touching it,
not wearing a watch or jewelry in prep areas
• the best practice for having clean work clothes is -✓✓food workers should change into
work clothes at work so as not to bring outside contaminants on clothing into food
preparation areas
• before preparing food, food workers must wash their hands -✓✓food workers must
wash your hands after any activity such as smoking, chewing gum, touching trash,
shaking hands with customers,etc
• what of the following items must a hand-washing station have -✓✓hand-washing
stations must have soap, a waste container and a sign instructing staff to wash your
hands
• the FDA Food Code recommends that hands be washed for -✓✓the FDA Food Code
recommend rubbing hands and forearms for at least 10 to 15 seconds As You wash
them.
• proper procedures for using gloves are -✓✓wash and dry hands before putting on new
gloves. gloves should be changed after any action that might cause contamination, or at
least every 4 hours
• a food worker has finished preparing ingredients for a fresh vegetable salad and is
next going to chop celery. The FDA Food Code states that he or she -✓✓can chop the
salary without changing gloves
( because when changing from non TCS food to another non TCS food it is not
necessary to change gloves, unless it has been more than 4 hours since gloves has
been changed)
• though not required in every food jurisdiction, bare hand contact should be avoided
when -✓✓when handling Ready-to-Eat Foods
• the manager or person in charge(PIC) must do which of the following when learning a
food worker has an illness due to one of the "big six" pathogens -✓✓exclude any food
worker with an illness caused by the big six pathogens from the operation and report the
situation to the proper regulatory Authority
• which of the following illnesses or symptoms require that an employee be restricted
from working in the food preparation area -✓✓from sore throat / fever, restrict them from
