TAP Series: Food Safety Training Exam |
Study Guide Q&A | Verified Content | High-
Score Prep
• Foodborne intoxication is caused by eating foods that contain: -✓✓poisons
• Clean plates are required for each trip to a buffet because -✓✓contamination can be
prevented
• Which of these three most common chemical sanitizers is NOT true: -✓✓Quats use a
minimum water temperature of 60°F 20°C for 7 seconds of contact
• 1. hot TCS food on the self-service bar was originally placed on the self-service bar at
above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service time is not
being used to control the measure. What should the food worker do? -✓✓Remove from
self-service bar, reheat hundred and 165°F 74°C
• How often should you change disposable food service gloves -✓✓be changed when
changing tasks
• which of the following describe diarrhea, vomiting, fever, and jaundice, and are
required to be reported to the local health authority? -✓✓Symptoms
• what must be done with a TCS food that will be helpful longer than 24 hours -✓✓label
the food container with its name and use by date
• a food handler has finished trimming chicken on a cutting board and needs the cutting
board prepped vegetables. What must be done to the cutting board? -✓✓It must be
washed, rinsed, and sanitized
• Color coded cutting boards are used: -✓✓To prevent cross contamination
• To protect from backflow, ice containers must: -✓✓have good drainage and air gap
• the major reason to not wear jewelry, hairpins or false males during food preparation
is: -✓✓They can become a physical contaminant
• Food must be cooled from 135°F to within 2 hours -✓✓70°F
• refrigerator temperatures should be: -✓✓38°F 3°C to 41°F 5°C
, • products stuffed with raw chicken or beef must be cooked to internal temperature of -
✓✓165°F 74°C for 1 second
• tongs that fail to consistently perform in the correct manner should be discarded
because: -✓✓they cannot be properly cleaned and sanitized
• how should temperatures of the sour cream be taken -✓✓by removing the lid and
placing the thermometer stem in the sour cream
• food and supplies in dry storage areas should be stored 6 inches off the floor, away
from walls, and kept at a temperature from: -✓✓50 to 70°F
• live shellfish must be received and kept at warm temperatures -✓✓air 45°F 7°C,
internal 50°F (10°C)
• which of the following is a safe food handling practice? -✓✓Clean and sanitize food
contact surfaces inconsistent use at least every 4 hours
• how many people must have same symptoms to be called a foodborne illness
outbreak -✓✓2
• Ciguatoxin contamination is caused by -✓✓Toxi-producing algae
• if the concentration of sanitizing solutions is to strong -✓✓can corrode metal
• which product is required to stop cross contact of allergen foods -✓✓detergent
• 1. the internal receiving temperature of fresh raw beef must be: -✓✓41°F (5°C)
• 1. the food service worker must not have direct contact with food if they: -✓✓have a
wound that is draining
• top to bottom order how should a fish pork roast, fresh salmon, a container of lettuce,
and fresh turkey breast be stored in a cooler -✓✓lettuce, fresh salmon, fresh pork roast,
fresh turkey breast
• what is NOT one of four acceptable TCS foods thawing methods -✓✓at room
temperature
• which of these degreasing causing bacteria may be found in an shell eggs -✓✓Non-
typhoidal salmonella
• a food worker records the temperature of of potato salad in a refrigerated display case
after placing it in the refrigerator displays case at 7 AM. Another food worker starts their
Study Guide Q&A | Verified Content | High-
Score Prep
• Foodborne intoxication is caused by eating foods that contain: -✓✓poisons
• Clean plates are required for each trip to a buffet because -✓✓contamination can be
prevented
• Which of these three most common chemical sanitizers is NOT true: -✓✓Quats use a
minimum water temperature of 60°F 20°C for 7 seconds of contact
• 1. hot TCS food on the self-service bar was originally placed on the self-service bar at
above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service time is not
being used to control the measure. What should the food worker do? -✓✓Remove from
self-service bar, reheat hundred and 165°F 74°C
• How often should you change disposable food service gloves -✓✓be changed when
changing tasks
• which of the following describe diarrhea, vomiting, fever, and jaundice, and are
required to be reported to the local health authority? -✓✓Symptoms
• what must be done with a TCS food that will be helpful longer than 24 hours -✓✓label
the food container with its name and use by date
• a food handler has finished trimming chicken on a cutting board and needs the cutting
board prepped vegetables. What must be done to the cutting board? -✓✓It must be
washed, rinsed, and sanitized
• Color coded cutting boards are used: -✓✓To prevent cross contamination
• To protect from backflow, ice containers must: -✓✓have good drainage and air gap
• the major reason to not wear jewelry, hairpins or false males during food preparation
is: -✓✓They can become a physical contaminant
• Food must be cooled from 135°F to within 2 hours -✓✓70°F
• refrigerator temperatures should be: -✓✓38°F 3°C to 41°F 5°C
, • products stuffed with raw chicken or beef must be cooked to internal temperature of -
✓✓165°F 74°C for 1 second
• tongs that fail to consistently perform in the correct manner should be discarded
because: -✓✓they cannot be properly cleaned and sanitized
• how should temperatures of the sour cream be taken -✓✓by removing the lid and
placing the thermometer stem in the sour cream
• food and supplies in dry storage areas should be stored 6 inches off the floor, away
from walls, and kept at a temperature from: -✓✓50 to 70°F
• live shellfish must be received and kept at warm temperatures -✓✓air 45°F 7°C,
internal 50°F (10°C)
• which of the following is a safe food handling practice? -✓✓Clean and sanitize food
contact surfaces inconsistent use at least every 4 hours
• how many people must have same symptoms to be called a foodborne illness
outbreak -✓✓2
• Ciguatoxin contamination is caused by -✓✓Toxi-producing algae
• if the concentration of sanitizing solutions is to strong -✓✓can corrode metal
• which product is required to stop cross contact of allergen foods -✓✓detergent
• 1. the internal receiving temperature of fresh raw beef must be: -✓✓41°F (5°C)
• 1. the food service worker must not have direct contact with food if they: -✓✓have a
wound that is draining
• top to bottom order how should a fish pork roast, fresh salmon, a container of lettuce,
and fresh turkey breast be stored in a cooler -✓✓lettuce, fresh salmon, fresh pork roast,
fresh turkey breast
• what is NOT one of four acceptable TCS foods thawing methods -✓✓at room
temperature
• which of these degreasing causing bacteria may be found in an shell eggs -✓✓Non-
typhoidal salmonella
• a food worker records the temperature of of potato salad in a refrigerated display case
after placing it in the refrigerator displays case at 7 AM. Another food worker starts their
