TAP SERIES EXAM QUESTIONS &
ANSWERS
diagnosis must be reported for - ANSWER Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANSWER salmonella typhi,
shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANSWER jaundice, diarrhea, vomiting, fever
high risk population - ANSWER use pasteurized eggs for undercooked meals, shelled
eggs for recipes
5 hand washing points - ANSWER wet hands, apply soap and wash for 10-15 seconds,
rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds
hand washing water temp - ANSWER at least 100 F
TCS - ANSWER time and temp control for safety
TCS examples - ANSWER milk, chicken, cooked rice, melons, sprouts, vacuum packed
food
TCS cold temp - ANSWER 41 F or lower
TCS hot temp - ANSWER 135 F or higher
TCS time and temp without controls - ANSWER 6 hours, not more than 70 F, should be
checked after 4 hours
TCS ready- to- eat - ANSWER store for no more than 7 days, 41 F or lower, reheat to
135 F
buffet line temps - ANSWER cold food- 41 F or lower, hot food- 135 F or higher
meat, poultry, eggs, seafood cooked in microwave - ANSWER 165 F, rotate half way,
let stand 2 minutes after
food reheated for hot holding - ANSWER 165 F for 15 sec within 2 hours
reheat ready to eat - ANSWER 135 F
consumer advisory for - ANSWER raw and under cooked animal foods
ANSWERS
diagnosis must be reported for - ANSWER Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANSWER salmonella typhi,
shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANSWER jaundice, diarrhea, vomiting, fever
high risk population - ANSWER use pasteurized eggs for undercooked meals, shelled
eggs for recipes
5 hand washing points - ANSWER wet hands, apply soap and wash for 10-15 seconds,
rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds
hand washing water temp - ANSWER at least 100 F
TCS - ANSWER time and temp control for safety
TCS examples - ANSWER milk, chicken, cooked rice, melons, sprouts, vacuum packed
food
TCS cold temp - ANSWER 41 F or lower
TCS hot temp - ANSWER 135 F or higher
TCS time and temp without controls - ANSWER 6 hours, not more than 70 F, should be
checked after 4 hours
TCS ready- to- eat - ANSWER store for no more than 7 days, 41 F or lower, reheat to
135 F
buffet line temps - ANSWER cold food- 41 F or lower, hot food- 135 F or higher
meat, poultry, eggs, seafood cooked in microwave - ANSWER 165 F, rotate half way,
let stand 2 minutes after
food reheated for hot holding - ANSWER 165 F for 15 sec within 2 hours
reheat ready to eat - ANSWER 135 F
consumer advisory for - ANSWER raw and under cooked animal foods
