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TAP Series Practice Exam-
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TAP Series Practice Exam-A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg
salad sandwiches. What is the problem with this situation? - correct
answer-Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it must
be thrown out? - correct answer-7 Days
sliced oranges can be safely stored - correct answer-wrapped in a plastic container in a
reach-in refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open
wound? - correct answer-staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - correct
answer-detergent
tongs that fail to consistently perform in the correct manner should be discarded because -
correct answer-they cannot be repaired**
ciguatoxin contamination is caused by - correct answer-toxi-producing algae
how should the temperature of sour cream be taken? - correct answer-by removing the lid
and placing a thermometer stem in the cream
what is the most important factor in choosing a good reputable food supplier? - correct
answer-it has been inspected and complies with local, state, and federal laws
foodborne intoxication is caused by eating foods that contain: - correct answer-poisons
which of the following is a safe food handling practice: - correct answer-clean and sanitize
food contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. what is the problem that caused this? - correct answer-time-temperature abuse
what is the purpose of Active Managerial Control - correct answer-Identify and control
possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - correct answer-allergen prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then
prepares ready to eat salads. At a minimum, how many times should the food worker
washed their hands? - correct answer-three times
, if a customer vomits in a food preparation area, what should be done? - correct
answer-isolate the area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak?
- correct answer-2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - correct
answer-safety data sheets
where can personal items be stored? - correct answer-in a designated area away from food
time as a public health control is being used to monito chicken salad on a buffet table. when
it is first placed on the buffet table the maximum temperature must be: - correct answer-41F
in the three-sink manual warewashing process, the detergent wash water must be ___ or
higher: - correct answer-110F
which of the following items should be rejected? - correct answer-food in torn packaging
when must a consumer advisory be posted? - correct answer-when serving raw or
undercooked food
per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? -
correct answer-plain wedding band
food defense systems are needed to protect from - correct answer-Intentional contamination
live shellfish must be received and kept at minimum temperatures - correct answer-air 45F
internal 50F
which of the following is not one of the five most common hazards according to the CDC? -
correct answer-food recalls
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"
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