Exam (elaborations)
TAP SERIES FOOD SAFETY QUESTIONS
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TAP SERIES FOOD SAFETY QUESTIONS
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TAP SERIES FOOD SAFETY QUESTIONSIn dry storage the humidity should be maintained around - Answers -50%
When a problem arises, a plan that focuses on preparation, response and recovery is
known as: - Answers -crisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
Answers -HACCP
One of the acceptable ways to thaw food - Answers -at a temp of 41 F or lower
One of the acceptable ways to thaw food - Answers -as part of the cooking process
One of the acceptable ways to thaw food - Answers -under running water at 70F (21C)
or lower
One of the acceptable ways to thaw food - Answers -in a microwave if cooked
immediately after thawing
The MINIMUM internal temp. And time allowed for cooking roast beef: - Answers -130F
for 112 minutes
Which pathogen would require a food handler to be excluded from work: - Answers -
non-typhoidal salmonella
Big Six pathogens - Answers -norovirus
Big Six pathogens - Answers -typhoid fever
Big Six pathogens - Answers -nontyphoidal salmonella
Big Six pathogens - Answers -Escherichia coli
Big Six pathogens - Answers -hepatitis A
Big Six pathogens - Answers -Shigella Spp
Which of these disease-causing bacteria may be found in shell eggs? - Answers -
Salmonella spp
Listeria bacteria is especially dangerous because: - Answers -it can grow at cold temps.
The term "cross-contact" in food safety refers to: - Answers -allergen prevention
, The internal receiving temperature of fresh raw beef must be: - Answers -41 F
Refrigerator temps should range from: - Answers -38F to 41F
The first step in planning a food safety training program is: - Answers -identify the topics
for the training
A food handler is infected with shiga toxin producing E. Coli what is one of the things
the person in charge needs to do - Answers -report the illness to the local health
department
The best way to protect from pest infestations is to: - Answers -have an integrated Pest
Management (IMP) program
Products stuffed with either raw chicken or beef must be cooked to an internal temp of: -
Answers -165F for 15 seconds
E. Coli is a: - Answers -Bacteria that produces shiga toxins
Which of the following illnesses DO NOT have to be reported to the local health
department? - Answers -Giardiasis
Which of the following IS NOT a method for removing oxygen from packaged foods. -
Answers -HMR
Which of the following is NOT a cleaning product - Answers -sanitizer
When setting a table, the correct way to handle a fork is by: - Answers -the stem
GMP stands for - Answers -Good manufacturing practices
Anisakis simplex is a parasite found in: - Answers -Fish.
The bacillus Cereus bacteria is mostly found in: - Answers -soil
In a hazard analysis control point (HACCP) plan, CCP's are identified in: - Answers -a
flow chart
Which of these three most common chemicals sanitizers is NOT true: - Answers -quats
use a min water temp of 68F for 7 seconds of contact
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. What should the manager
do? - Answers -Close the restaurant and report the incident to the local health
department
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