TAP SERIES PRACTICE EXAM
QUESTIONS & ANSWERS(RATED A+)
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare
four egg salad sandwiches. What is the problem with this situation? - ANSWER Time-
temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it
must be thrown out? - ANSWER 7 Days
sliced oranges can be safely stored - ANSWER wrapped in a plastic container in a
reach-in refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open
wound? - ANSWER staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - ANSWER
detergent
tongs that fail to consistently perform in the correct manner should be discarded
because - ANSWER they cannot be repaired**
ciguatoxin contamination is caused by - ANSWER toxi-producing algae
how should the temperature of sour cream be taken? - ANSWER by removing the lid
and placing a thermometer stem in the cream
what is the most important factor in choosing a good reputable food supplier? -
ANSWER it has been inspected and complies with local, state, and federal laws
foodborne intoxication is caused by eating foods that contain: - ANSWER poisons
which of the following is a safe food handling practice: - ANSWER clean and sanitize
food contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. what is the problem that caused this? - ANSWER time-temperature
abuse
what is the purpose of Active Managerial Control - ANSWER Identify and control
possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANSWER allergen prevention
, a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and
then prepares ready to eat salads. At a minimum, how many times should the food
worker washed their hands? - ANSWER three times
if a customer vomits in a food preparation area, what should be done? - ANSWER
isolate the area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness
outbreak? - ANSWER 2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
ANSWER safety data sheets
where can personal items be stored? - ANSWER in a designated area away from food
time as a public health control is being used to monito chicken salad on a buffet table.
when it is first placed on the buffet table the maximum temperature must be: - ANSWER
41F
A food worker records the temperature of the potato salad in a refrigerated display case
at 7 am. another food worker starts their shift at 12 pm and records the temperature is
51F. what should the food worker do? - ANSWER discard the food***
on her morning shift, a food handler puts on clean disposable gloves, and begins to
move defrosted hamburger patties from the refrigerator to the preparation area, as
directed by the cook. then, she is asked to slice raw tomatoes. when she's done, she
slices raw onions. in this sequence of tasks, when should the food handler change
gloves? - ANSWER after moving the hamburger patties to the preparation area
Products stuffed with either raw chicken or beef must be cooked to an internal
temperature of: - ANSWER 165F for 1 second
If a critical limit in a HACCP system is not met, what must immediately be done? -
ANSWER take corrective action
the entire hand washing process should be for a minimum of: - ANSWER 20 seconds
a food delivery driver, using his own car picks up hot food at 1 pm from a famous
resturant that was cooked to the proper temperature and held at or above 135F. the
food delivery drivers gets delayed due to a storm and srrives at the customer's
destinaion at 6 pm. what should the resturant do? - ANSWER tell the customer to
discard the food
the major reason to not wear jewelry, hair pins r false nails during food preparation is: -
ANSWER they can become a physical contaminant
QUESTIONS & ANSWERS(RATED A+)
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare
four egg salad sandwiches. What is the problem with this situation? - ANSWER Time-
temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it
must be thrown out? - ANSWER 7 Days
sliced oranges can be safely stored - ANSWER wrapped in a plastic container in a
reach-in refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open
wound? - ANSWER staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - ANSWER
detergent
tongs that fail to consistently perform in the correct manner should be discarded
because - ANSWER they cannot be repaired**
ciguatoxin contamination is caused by - ANSWER toxi-producing algae
how should the temperature of sour cream be taken? - ANSWER by removing the lid
and placing a thermometer stem in the cream
what is the most important factor in choosing a good reputable food supplier? -
ANSWER it has been inspected and complies with local, state, and federal laws
foodborne intoxication is caused by eating foods that contain: - ANSWER poisons
which of the following is a safe food handling practice: - ANSWER clean and sanitize
food contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. what is the problem that caused this? - ANSWER time-temperature
abuse
what is the purpose of Active Managerial Control - ANSWER Identify and control
possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANSWER allergen prevention
, a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and
then prepares ready to eat salads. At a minimum, how many times should the food
worker washed their hands? - ANSWER three times
if a customer vomits in a food preparation area, what should be done? - ANSWER
isolate the area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness
outbreak? - ANSWER 2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
ANSWER safety data sheets
where can personal items be stored? - ANSWER in a designated area away from food
time as a public health control is being used to monito chicken salad on a buffet table.
when it is first placed on the buffet table the maximum temperature must be: - ANSWER
41F
A food worker records the temperature of the potato salad in a refrigerated display case
at 7 am. another food worker starts their shift at 12 pm and records the temperature is
51F. what should the food worker do? - ANSWER discard the food***
on her morning shift, a food handler puts on clean disposable gloves, and begins to
move defrosted hamburger patties from the refrigerator to the preparation area, as
directed by the cook. then, she is asked to slice raw tomatoes. when she's done, she
slices raw onions. in this sequence of tasks, when should the food handler change
gloves? - ANSWER after moving the hamburger patties to the preparation area
Products stuffed with either raw chicken or beef must be cooked to an internal
temperature of: - ANSWER 165F for 1 second
If a critical limit in a HACCP system is not met, what must immediately be done? -
ANSWER take corrective action
the entire hand washing process should be for a minimum of: - ANSWER 20 seconds
a food delivery driver, using his own car picks up hot food at 1 pm from a famous
resturant that was cooked to the proper temperature and held at or above 135F. the
food delivery drivers gets delayed due to a storm and srrives at the customer's
destinaion at 6 pm. what should the resturant do? - ANSWER tell the customer to
discard the food
the major reason to not wear jewelry, hair pins r false nails during food preparation is: -
ANSWER they can become a physical contaminant
