TAP SERIES FOOD SAFETY TRAINING
EXAM 2025 NEWEST QUESTIONS AND
DETAILED CORRECT ANSWERS | A+
GRADE VERIFIED ANSWERS
clean plates are required for each trip to a buffet because:
Correct Answer contamination can be prevented
Frozen foods must be _____ when delivered Correct
Answer hard frozen
there are two temperature ranges inside the TDZ. In one
of these ranges is where bacteria from the fastest and is
why food is cooling is allow to be in this part of the zone
for 2 hours. this temperature range is: Correct Answer
125F-70F
Color coded cutting boards are used: Correct Answer To
prevent cross contamination
which of these disease-causing bacteria may be found in
shell eggs? Correct Answer non-typhoidal Salmonella
floor mounted equipment and food items must be ___ off
the floor Correct Answer 6"
,principle four of developing a HACCP plan is one way of
checking if the HACCP system is working and is called:
Correct Answer monitoring procedures
hot TCS food on a self-service bar was originally placed
on the self-serviced bar at at above 135F. the hot TCS
food is 120F after 2 hours of service. Time is not being
used as a control measure. What should the food worker
do? Correct Answer
the best way to protect from pest infestations is to: Correct
Answer have an integrated pest managment program
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? Correct 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? Correct 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: Correct Answer
165F for 1 second
, If a critical limit in a HACCP system is not met, what must
immediately be done? Correct Answer take corrective
action
the entire hand washing process should be for a minimum
of: Correct 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? Correct Answer tell the customer to discard
the food
the major reason to not wear jewelry, hair pins r false nails
during food preparation is: Correct Answer they can
become a physical contaminant
A chef sanitized a thermometer probe and then checked
the temperature of minestrone soup being held in a hot-
holding unit. The temperature was 120°F (49°C), which did
not meet the operation's critical limit of 135° F (57°). The
chef recorded the temperature in the log and reheated the
soup to 165°F (74°C) for 15 seconds withing 2 hours.
which was the corrective action? Correct Answer
reheating the stew
where should food handlers wash their hands? Correct
Answer handwashing sink
EXAM 2025 NEWEST QUESTIONS AND
DETAILED CORRECT ANSWERS | A+
GRADE VERIFIED ANSWERS
clean plates are required for each trip to a buffet because:
Correct Answer contamination can be prevented
Frozen foods must be _____ when delivered Correct
Answer hard frozen
there are two temperature ranges inside the TDZ. In one
of these ranges is where bacteria from the fastest and is
why food is cooling is allow to be in this part of the zone
for 2 hours. this temperature range is: Correct Answer
125F-70F
Color coded cutting boards are used: Correct Answer To
prevent cross contamination
which of these disease-causing bacteria may be found in
shell eggs? Correct Answer non-typhoidal Salmonella
floor mounted equipment and food items must be ___ off
the floor Correct Answer 6"
,principle four of developing a HACCP plan is one way of
checking if the HACCP system is working and is called:
Correct Answer monitoring procedures
hot TCS food on a self-service bar was originally placed
on the self-serviced bar at at above 135F. the hot TCS
food is 120F after 2 hours of service. Time is not being
used as a control measure. What should the food worker
do? Correct Answer
the best way to protect from pest infestations is to: Correct
Answer have an integrated pest managment program
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? Correct 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? Correct 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: Correct Answer
165F for 1 second
, If a critical limit in a HACCP system is not met, what must
immediately be done? Correct Answer take corrective
action
the entire hand washing process should be for a minimum
of: Correct 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? Correct Answer tell the customer to discard
the food
the major reason to not wear jewelry, hair pins r false nails
during food preparation is: Correct Answer they can
become a physical contaminant
A chef sanitized a thermometer probe and then checked
the temperature of minestrone soup being held in a hot-
holding unit. The temperature was 120°F (49°C), which did
not meet the operation's critical limit of 135° F (57°). The
chef recorded the temperature in the log and reheated the
soup to 165°F (74°C) for 15 seconds withing 2 hours.
which was the corrective action? Correct Answer
reheating the stew
where should food handlers wash their hands? Correct
Answer handwashing sink
