TAP Series: Food Safety Training EXAM,
Complete Test || Questions and Answers
(Verified Answers) (Latest Update 2026)
UPDATE!!
Save
Practice questions for this set
Learn 1 /7 Study with Learn
Most likely to become unsafe
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged
food, meats, fish, cooked potatoes
Choose an answer
1 Highly Susceptible Populations 2 Consumer Advisory
Time and Temperature Controlled
3 CDC and PHS 4
Food
Don't know?
,Terms in this set (165)
Highly Susceptible Populations -The very young
-The elderly
-The chronically ill
-Those with immune problems
5 most common risk factors -Food from unsafe sources
-Contaminated equipment
-Poor personal hygiene
-Inadequate cooking
-Inadequate hot and cold holding
USDA United States Department of Agriculture
Regulates meat, poultry, eggs, and food crossing
state boundaries/involves more than 1 state
FDA Food and Drug Administration
Regulates all food other than meat, poultry, and
eggs
Publishes food code
CDC and PHS Centers for Disease Control and Prevention
Public Health Service
Conducts research into causes of illness and
assists in investigations
Role of manager -Ensure safety of customers
-Ensure food is safe from time it is delivered until
food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection
, Active Management controls -Create a set of standard operating procedures
(SOPs)
- Ensure SOPs are followed
-Train staff
-Evaluate and revise
-Identify and control possible hazards
throughout the flow of food
Time and Temperature Controlled Most likely to become unsafe
Food
ex. Dairy, eggs, chicken, cooked rice, melons,
sprouts, vacuum packaged food, meats, fish,
cooked potatoes
Ready to Eat Food ex. Vegetables, fruits, deli, and bakery items
Biological Contaminants bacteria, viruses, parasites, fungi
Chemical Contaminants -Cleaners, sanitizers, poisons, pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk
-Can be prevented by using approved chemicals,
keeping chemicals in their original containers and
stored away from food, following the
manufacturer's directions, and using appropriate
kitchenware
Complete Test || Questions and Answers
(Verified Answers) (Latest Update 2026)
UPDATE!!
Save
Practice questions for this set
Learn 1 /7 Study with Learn
Most likely to become unsafe
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged
food, meats, fish, cooked potatoes
Choose an answer
1 Highly Susceptible Populations 2 Consumer Advisory
Time and Temperature Controlled
3 CDC and PHS 4
Food
Don't know?
,Terms in this set (165)
Highly Susceptible Populations -The very young
-The elderly
-The chronically ill
-Those with immune problems
5 most common risk factors -Food from unsafe sources
-Contaminated equipment
-Poor personal hygiene
-Inadequate cooking
-Inadequate hot and cold holding
USDA United States Department of Agriculture
Regulates meat, poultry, eggs, and food crossing
state boundaries/involves more than 1 state
FDA Food and Drug Administration
Regulates all food other than meat, poultry, and
eggs
Publishes food code
CDC and PHS Centers for Disease Control and Prevention
Public Health Service
Conducts research into causes of illness and
assists in investigations
Role of manager -Ensure safety of customers
-Ensure food is safe from time it is delivered until
food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection
, Active Management controls -Create a set of standard operating procedures
(SOPs)
- Ensure SOPs are followed
-Train staff
-Evaluate and revise
-Identify and control possible hazards
throughout the flow of food
Time and Temperature Controlled Most likely to become unsafe
Food
ex. Dairy, eggs, chicken, cooked rice, melons,
sprouts, vacuum packaged food, meats, fish,
cooked potatoes
Ready to Eat Food ex. Vegetables, fruits, deli, and bakery items
Biological Contaminants bacteria, viruses, parasites, fungi
Chemical Contaminants -Cleaners, sanitizers, poisons, pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk
-Can be prevented by using approved chemicals,
keeping chemicals in their original containers and
stored away from food, following the
manufacturer's directions, and using appropriate
kitchenware
