TAP Series: Food Safety Training correctly
answered graded A+ passed
1. Which cleaning product is required to stop
Detergent
cross-con- tact of allergen foods:
2. In the three-sink manual ware washing
110F
process, the detergent wash water must be
or higher:
180F
3. Ware wash machines that use hot whater to
sanitize must have a minimum hot water
temperature of:
4. Eggs are inspected by which federal agency: U.S. Department of Agri-
culture (USDA)
5. Which of the following is NOT considered as one of the Pregnant
women
"highly susceptible populations" (HSPs):
6. If a critical limit in a HACCP System is not met, Take a corrective action
what must immediately be done?
7. Which food item may be handled with bare hands? Raw chicken
8. A food handler prepares and delivers meals to Sore throat with fever
elderly individuals receiving services at home.
What symp- toms require this food handler
to stay home from work?
9. A food handler has finished trimming raw chicken on a It must be
washed, rinsed,
cutting board and needs the board to prep vegetables. and
sanitized
What must be done to the cutting board?
1/
20
,TAP Series: Food Safety Training correctly
answered graded A+ passed
10. What is the most important factor in It has been inspected
choosing a good reputable food supplier? and complies with
local, state, and
federal laws
11. Time temperature abuse
2/
20
, TAP Series: Food Safety Training correctly
answered graded A+ passed
Frozen vegetables are rejected during receiving
for having large ice crystals on the food and
packaging. What is the problem the caused
this?
12. In top to bottom order, how should a fresh pork roast, Lettuce, fresh
salmon,
fresh salmon, a container of lettuce, and fresh fresh pork roast, fresh turkey
turkey breasts be stored in a cooler? breasts
13. A food handler pulled a hotel pan of egg salad
Time temperature abuse
from the cooler and used it to prepare four egg
salad sand- wiches, What is the problem with
this situation?
14. When must a consumer advisory be posted? When serving raw or
un-
der cooked food
15. What is the purpose Active Managerial Control? Identify and control pos-
sible hazards
throughout the flow of
food
16. A chef sanitized a thermometer probe and 17. An operation
then checked the temperature of beef stew received a
being held in a hot holding unit. The violation in
the outside
temperature was 120F, which did not meet the
area
operation's critical limit of 135F. The chef
recorded the temperature of the stew in the
log and reheated the stew to 165F for 15
seconds. Which was the corrective action?
3/
20
answered graded A+ passed
1. Which cleaning product is required to stop
Detergent
cross-con- tact of allergen foods:
2. In the three-sink manual ware washing
110F
process, the detergent wash water must be
or higher:
180F
3. Ware wash machines that use hot whater to
sanitize must have a minimum hot water
temperature of:
4. Eggs are inspected by which federal agency: U.S. Department of Agri-
culture (USDA)
5. Which of the following is NOT considered as one of the Pregnant
women
"highly susceptible populations" (HSPs):
6. If a critical limit in a HACCP System is not met, Take a corrective action
what must immediately be done?
7. Which food item may be handled with bare hands? Raw chicken
8. A food handler prepares and delivers meals to Sore throat with fever
elderly individuals receiving services at home.
What symp- toms require this food handler
to stay home from work?
9. A food handler has finished trimming raw chicken on a It must be
washed, rinsed,
cutting board and needs the board to prep vegetables. and
sanitized
What must be done to the cutting board?
1/
20
,TAP Series: Food Safety Training correctly
answered graded A+ passed
10. What is the most important factor in It has been inspected
choosing a good reputable food supplier? and complies with
local, state, and
federal laws
11. Time temperature abuse
2/
20
, TAP Series: Food Safety Training correctly
answered graded A+ passed
Frozen vegetables are rejected during receiving
for having large ice crystals on the food and
packaging. What is the problem the caused
this?
12. In top to bottom order, how should a fresh pork roast, Lettuce, fresh
salmon,
fresh salmon, a container of lettuce, and fresh fresh pork roast, fresh turkey
turkey breasts be stored in a cooler? breasts
13. A food handler pulled a hotel pan of egg salad
Time temperature abuse
from the cooler and used it to prepare four egg
salad sand- wiches, What is the problem with
this situation?
14. When must a consumer advisory be posted? When serving raw or
un-
der cooked food
15. What is the purpose Active Managerial Control? Identify and control pos-
sible hazards
throughout the flow of
food
16. A chef sanitized a thermometer probe and 17. An operation
then checked the temperature of beef stew received a
being held in a hot holding unit. The violation in
the outside
temperature was 120F, which did not meet the
area
operation's critical limit of 135F. The chef
recorded the temperature of the stew in the
log and reheated the stew to 165F for 15
seconds. Which was the corrective action?
3/
20
