TAP Series Food Safety Training Exam Latest
Update 2025-2026 100 Questions and 100%
Verified Correct Answers Guaranteed A+
A chef sanitized a thermometer probe and then checked the temperature of beef stew
being held in a hot holding unit. The temperature was 120F, which did not meet the
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? -
CORRECT ANSWER: Reheating the stew
A cook wiping her hands on her apron and then handling a knife is it an example of: -
CORRECT ANSWER: cross contamination
A father takes his four-year-old daughter and her friend to a local hamburger diner after
swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger.
Because the father likes his hamburgers rare, he orders a rare hamburger for himself
and his daughter. What should the server do? - CORRECT ANSWER: Explain that the
restaurant cannot serve rare hamburgers to young children
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - CORRECT
ANSWER: It must be washed, rinsed, and sanitized
A food handler is infected with shiga toxin producing E. Coli. What is one of the things
the person in charge needs to do? - CORRECT ANSWER: Report that illness to the
local health department
A food handler prepares and delivers meals to elderly individuals receiving services at
home. What symptoms require this food handler to stay home from work? - CORRECT
ANSWER: Sore throat with fever
, A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare
four egg salad sandwiches, What is the problem with this situation? - CORRECT
ANSWER: Time temperature abuse
A food service worker must not have direct contact with food if they: - CORRECT
ANSWER: Have a wound that is draining
A hand washing sink must: - CORRECT ANSWER: Have drinkable warm water at a
minimum of 100F
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - CORRECT ANSWER: Close the restaurant and report the
incident to the local health department
A.L.E.R.T is: - CORRECT ANSWER: An FDA food defense system
All of these are TCS foods except for: - CORRECT ANSWER: raw unwashed asparagus
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem. - CORRECT ANSWER: The surface underneath the dumpster should have
been paved with concrete or asphalt
An organization that certifies commercial food service equipment is: - CORRECT
ANSWER: NSF
At an off site catered event, the food service manager has been hot holding a beef stir
fry at 135ﾟF, when suddenly she loses her heat source. Guests are in line waiting to be
served. For how long can she safely continued to serve the food? - CORRECT
ANSWER: 4 hours
Update 2025-2026 100 Questions and 100%
Verified Correct Answers Guaranteed A+
A chef sanitized a thermometer probe and then checked the temperature of beef stew
being held in a hot holding unit. The temperature was 120F, which did not meet the
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? -
CORRECT ANSWER: Reheating the stew
A cook wiping her hands on her apron and then handling a knife is it an example of: -
CORRECT ANSWER: cross contamination
A father takes his four-year-old daughter and her friend to a local hamburger diner after
swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger.
Because the father likes his hamburgers rare, he orders a rare hamburger for himself
and his daughter. What should the server do? - CORRECT ANSWER: Explain that the
restaurant cannot serve rare hamburgers to young children
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - CORRECT
ANSWER: It must be washed, rinsed, and sanitized
A food handler is infected with shiga toxin producing E. Coli. What is one of the things
the person in charge needs to do? - CORRECT ANSWER: Report that illness to the
local health department
A food handler prepares and delivers meals to elderly individuals receiving services at
home. What symptoms require this food handler to stay home from work? - CORRECT
ANSWER: Sore throat with fever
, A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare
four egg salad sandwiches, What is the problem with this situation? - CORRECT
ANSWER: Time temperature abuse
A food service worker must not have direct contact with food if they: - CORRECT
ANSWER: Have a wound that is draining
A hand washing sink must: - CORRECT ANSWER: Have drinkable warm water at a
minimum of 100F
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - CORRECT ANSWER: Close the restaurant and report the
incident to the local health department
A.L.E.R.T is: - CORRECT ANSWER: An FDA food defense system
All of these are TCS foods except for: - CORRECT ANSWER: raw unwashed asparagus
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem. - CORRECT ANSWER: The surface underneath the dumpster should have
been paved with concrete or asphalt
An organization that certifies commercial food service equipment is: - CORRECT
ANSWER: NSF
At an off site catered event, the food service manager has been hot holding a beef stir
fry at 135ﾟF, when suddenly she loses her heat source. Guests are in line waiting to be
served. For how long can she safely continued to serve the food? - CORRECT
ANSWER: 4 hours
