TAP SERIES: FOOD SAFETY TRAINING
EXAM 2025 QUESTIONS AND ANSWERS
Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___ or
higher: - ANS 110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - ANS 180F
Eggs are inspected by which federal agency: - ANS U.S. Department of Agriculture (USDA)
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
- ANS Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? - ANS Take a
corrective action
Which food item may be handled with bare hands? - ANS Raw chicken
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? - ANS Sore throat with
fever
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, 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? - ANS It must be washed, rinsed,
and sanitized
What is the most important factor in choosing a good reputable food supplier? - ANS It has
been inspected and complies with local, state, and federal laws
Frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. What is the problem the caused this? - ANS Time temperature abuse
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and
fresh turkey breasts be stored in a cooler? - ANS Lettuce, fresh salmon, fresh pork roast,
fresh turkey breasts
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? - ANS Time temperature abuse
When must a consumer advisory be posted? - ANS When serving raw or under cooked food
What is the purpose Active Managerial Control? - ANS Identify and control possible hazards
throughout the flow of food
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? - ANS Reheating the stew
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. - ANS The surface
underneath the dumpster should have been paved with concrete or asphalt
2 Copyright ©2025 BRAINBARTER ALL RIGHTS RESERVED
EXAM 2025 QUESTIONS AND ANSWERS
Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___ or
higher: - ANS 110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - ANS 180F
Eggs are inspected by which federal agency: - ANS U.S. Department of Agriculture (USDA)
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
- ANS Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? - ANS Take a
corrective action
Which food item may be handled with bare hands? - ANS Raw chicken
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? - ANS Sore throat with
fever
1 Copyright ©2025 BRAINBARTER ALL RIGHTS RESERVED
, 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? - ANS It must be washed, rinsed,
and sanitized
What is the most important factor in choosing a good reputable food supplier? - ANS It has
been inspected and complies with local, state, and federal laws
Frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. What is the problem the caused this? - ANS Time temperature abuse
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and
fresh turkey breasts be stored in a cooler? - ANS Lettuce, fresh salmon, fresh pork roast,
fresh turkey breasts
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? - ANS Time temperature abuse
When must a consumer advisory be posted? - ANS When serving raw or under cooked food
What is the purpose Active Managerial Control? - ANS Identify and control possible hazards
throughout the flow of food
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? - ANS Reheating the stew
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. - ANS The surface
underneath the dumpster should have been paved with concrete or asphalt
2 Copyright ©2025 BRAINBARTER ALL RIGHTS RESERVED
