TAP Series: Food Safety Training Exam |
Q&A Study Guide | 2026 | 100% Verified | A+
Pass
• -Bacteria found in blood and feces
of humans infected with Typhoid
Fever and can remain for weeks after symptoms have ended
-foods at risk: RTE
-prevent: Exclude food workers with
diarrhea,Use proper handwashing, Cook foods to minimum
internal temperatures -✓✓Salmonella Typhi
• -very young
-elderly
-chronically ill
-immune problems -✓✓Highly Susceptible Populations (HSPs)
• o Purchasing food from unsafe sources
o Failing to cook food adequately
o Holding food at improper temperatures
o Using contaminated equipment
o Practicing poor personal hygiene -✓✓Five Most Common Risk Factors
• U.S. Department of Agriculture (USDA) -✓✓a governmental agency responsible for
inspecting and rating meat, poultry, and eggs for freshness and quality
• Food and Drug Administration (FDA) -✓✓Regulates all food other than meat, poultry
and eggs. Publishes Food Code (food safety guidelines, not law)
• Center for Disease Control and Prevention (CDC) -✓✓Conducts research into causes
of illness and assists in investigations
• Public Health Service (PHS) -✓✓Conducts research into causes of illness and assists
in investigations
• o Create a set of Standard Operating Procedures (SOPs)
o Ensure SOPs are followed
o Train Staff
o Evaluate and revise -✓✓Active Management Controls
• o Ensure safety of customer
o Ensure food is safe from the time it is delivered until food service
, o Ensure rules are in place and followed
o Ensure staff knows their role
o Be prepared for inspections -✓✓Your Role As A Manager
• foodborne illness -✓✓sickness or harm caused by the consumption of unsafe foods or
beverages
• o Time and Temperature Controlled for Safety (TCS) (Milk, chicken, cooked rice,
melons, sprouts, vacuum packaged foods, eggs, meats, fish, and cooked potatoes)
o Ready-to-eat (Vegetables, fruits, deli, and bakery items) -✓✓Foods Most Likely to
Become Unsafe
• o Biological (also known as Pathogens) - Bacteria, Viruses, Parasites, Fungi
o Chemical - Cleaners, sanitizers, poisons
o Physical - Glass, bandages, dirt, fake fingernails, jewelry -✓✓The Three Food
Contaminants
• Food, Acidity, Temperature, Time, Oxygen, Moisture -✓✓FATTOM
• pathogens -✓✓disease causing agents; bacteria, virus, parasite, fungi
• virus -✓✓A tiny, nonliving particle that invades and then reproduces inside a living cell.
can't be destroyed by cooking food
• parasite -✓✓an organism that lives in or on another organism; one who lives off
another person; seafood, wild game, and produce are most susceptible
• fungi -✓✓An organism that absorbs nutrients from the environment. produce
pathogens and some are poisonous
• -Bacteria found in human feces that can remain for
weeks after symptoms have ended
-occurs when eating or drinking contaminated food or
water
-Transferred by flies
-foods at risk: Those easily contaminated by
hands, Salads with TCS food, Foods washed in
contaminated water
-prevent: Exclude food workers with
diarrhea, use proper handwashing, Control flies -✓✓Shigella spp.
• -Bacteria carried by farm animals
-foods at risk: Poultry and eggs,Meat, milk and dairy
products, Produce
-prevent: • Cooking poultry and eggs to
Q&A Study Guide | 2026 | 100% Verified | A+
Pass
• -Bacteria found in blood and feces
of humans infected with Typhoid
Fever and can remain for weeks after symptoms have ended
-foods at risk: RTE
-prevent: Exclude food workers with
diarrhea,Use proper handwashing, Cook foods to minimum
internal temperatures -✓✓Salmonella Typhi
• -very young
-elderly
-chronically ill
-immune problems -✓✓Highly Susceptible Populations (HSPs)
• o Purchasing food from unsafe sources
o Failing to cook food adequately
o Holding food at improper temperatures
o Using contaminated equipment
o Practicing poor personal hygiene -✓✓Five Most Common Risk Factors
• U.S. Department of Agriculture (USDA) -✓✓a governmental agency responsible for
inspecting and rating meat, poultry, and eggs for freshness and quality
• Food and Drug Administration (FDA) -✓✓Regulates all food other than meat, poultry
and eggs. Publishes Food Code (food safety guidelines, not law)
• Center for Disease Control and Prevention (CDC) -✓✓Conducts research into causes
of illness and assists in investigations
• Public Health Service (PHS) -✓✓Conducts research into causes of illness and assists
in investigations
• o Create a set of Standard Operating Procedures (SOPs)
o Ensure SOPs are followed
o Train Staff
o Evaluate and revise -✓✓Active Management Controls
• o Ensure safety of customer
o Ensure food is safe from the time it is delivered until food service
, o Ensure rules are in place and followed
o Ensure staff knows their role
o Be prepared for inspections -✓✓Your Role As A Manager
• foodborne illness -✓✓sickness or harm caused by the consumption of unsafe foods or
beverages
• o Time and Temperature Controlled for Safety (TCS) (Milk, chicken, cooked rice,
melons, sprouts, vacuum packaged foods, eggs, meats, fish, and cooked potatoes)
o Ready-to-eat (Vegetables, fruits, deli, and bakery items) -✓✓Foods Most Likely to
Become Unsafe
• o Biological (also known as Pathogens) - Bacteria, Viruses, Parasites, Fungi
o Chemical - Cleaners, sanitizers, poisons
o Physical - Glass, bandages, dirt, fake fingernails, jewelry -✓✓The Three Food
Contaminants
• Food, Acidity, Temperature, Time, Oxygen, Moisture -✓✓FATTOM
• pathogens -✓✓disease causing agents; bacteria, virus, parasite, fungi
• virus -✓✓A tiny, nonliving particle that invades and then reproduces inside a living cell.
can't be destroyed by cooking food
• parasite -✓✓an organism that lives in or on another organism; one who lives off
another person; seafood, wild game, and produce are most susceptible
• fungi -✓✓An organism that absorbs nutrients from the environment. produce
pathogens and some are poisonous
• -Bacteria found in human feces that can remain for
weeks after symptoms have ended
-occurs when eating or drinking contaminated food or
water
-Transferred by flies
-foods at risk: Those easily contaminated by
hands, Salads with TCS food, Foods washed in
contaminated water
-prevent: Exclude food workers with
diarrhea, use proper handwashing, Control flies -✓✓Shigella spp.
• -Bacteria carried by farm animals
-foods at risk: Poultry and eggs,Meat, milk and dairy
products, Produce
-prevent: • Cooking poultry and eggs to
