TAP Series: Food Safety Training Exam |
Questions & Answers | Study Pack | 100%
Correct | A+
• When a problem arises, a plan that focuses on preparation, response and recovery is
known as: -✓✓crisis management program
• 5 risk factors identified by the CDC are the foundations of the system know as: -
✓✓HACCP
• Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: -✓✓monitoring procedures
• Principle one of developing a HACCP plan: -✓✓conduct a hazard analysis
• Principle two of developing a HACCP plan: -✓✓determine critical control points
• Principle three of developing a HACCP plan: -✓✓establish critical limits
• Principle five of developing a HACCP plan: -✓✓identify corrective actions
• Principle six of developing a HACCP plan: -✓✓verify that the system works
• Principle seven of developing a HACCP plan: -✓✓good record keeping
• the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest -✓✓135F (57C) to 70F (21C)
• OSHA requires suppliers and manufactures to provide: -✓✓material safety data sheets
• In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: -✓✓110F (43C)
• washware machines that use hot water to sanitize must a minimum hot water temp of:
-✓✓180F (82C)
• eggs are inspected by witch federal agency -✓✓USDA
• Which of the following is not considered as one of the "highly susceptible populations."
-✓✓pregnant women
, • highly susceptible populations -✓✓young children
• highly susceptible populations -✓✓elderly people
• highly susceptible populations -✓✓people with weak immune systems
• If a critical limit in a HACCP system is not met, what must immediately be done? -
✓✓Take a corrective action
• Which foods are mostly sources of scombrotoxin? -✓✓fish
• 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
• in top-to-bottom, how should food be stored in a cooler -✓✓ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry.
• a food handler pulled a hotel pan of eggs salad from the cooler and used it to prepare
four egg salad sandwiches. what is the problem with this situation? -✓✓time-temp
abuse
• what is the purpose active managerial control? -✓✓identify and control possible
hazards throughout the flow of food
• Foodborne intoxication is caused by eating food that contain: -✓✓poison
• Hepatitis A virus would most likely be found in what food -✓✓raw oysters
• A.L.E.R.T is: -✓✓FDA food defense system
• a correct method for calibrating a stem type thermometer is: -✓✓in water and ice, and
calibrate to 0F (-18C)
• what is the minimum internal temp for transporting hot TCS food and hot holding TCS
food items? -✓✓135F (57C)
• what pathogen is most commonly found on the skin of healthy people? -
✓✓Staphylococcus Aureus.
• the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: -✓✓165F (74C)
• what are the minimum footcandles allowed for a walk-in refrigerator? -✓✓10
footcandles ( 108 LUX)
Questions & Answers | Study Pack | 100%
Correct | A+
• When a problem arises, a plan that focuses on preparation, response and recovery is
known as: -✓✓crisis management program
• 5 risk factors identified by the CDC are the foundations of the system know as: -
✓✓HACCP
• Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called: -✓✓monitoring procedures
• Principle one of developing a HACCP plan: -✓✓conduct a hazard analysis
• Principle two of developing a HACCP plan: -✓✓determine critical control points
• Principle three of developing a HACCP plan: -✓✓establish critical limits
• Principle five of developing a HACCP plan: -✓✓identify corrective actions
• Principle six of developing a HACCP plan: -✓✓verify that the system works
• Principle seven of developing a HACCP plan: -✓✓good record keeping
• the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest -✓✓135F (57C) to 70F (21C)
• OSHA requires suppliers and manufactures to provide: -✓✓material safety data sheets
• In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: -✓✓110F (43C)
• washware machines that use hot water to sanitize must a minimum hot water temp of:
-✓✓180F (82C)
• eggs are inspected by witch federal agency -✓✓USDA
• Which of the following is not considered as one of the "highly susceptible populations."
-✓✓pregnant women
, • highly susceptible populations -✓✓young children
• highly susceptible populations -✓✓elderly people
• highly susceptible populations -✓✓people with weak immune systems
• If a critical limit in a HACCP system is not met, what must immediately be done? -
✓✓Take a corrective action
• Which foods are mostly sources of scombrotoxin? -✓✓fish
• 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
• in top-to-bottom, how should food be stored in a cooler -✓✓ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry.
• a food handler pulled a hotel pan of eggs salad from the cooler and used it to prepare
four egg salad sandwiches. what is the problem with this situation? -✓✓time-temp
abuse
• what is the purpose active managerial control? -✓✓identify and control possible
hazards throughout the flow of food
• Foodborne intoxication is caused by eating food that contain: -✓✓poison
• Hepatitis A virus would most likely be found in what food -✓✓raw oysters
• A.L.E.R.T is: -✓✓FDA food defense system
• a correct method for calibrating a stem type thermometer is: -✓✓in water and ice, and
calibrate to 0F (-18C)
• what is the minimum internal temp for transporting hot TCS food and hot holding TCS
food items? -✓✓135F (57C)
• what pathogen is most commonly found on the skin of healthy people? -
✓✓Staphylococcus Aureus.
• the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: -✓✓165F (74C)
• what are the minimum footcandles allowed for a walk-in refrigerator? -✓✓10
footcandles ( 108 LUX)
