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TAP SERIES PRACTICE EXAM QUESTIONS AND ANSWERS
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TAP SERIES PRACTICE EXAM QUESTIONS AND ANSWERS
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TAP SERIES PRACTICE EXAM QUESTIONS ANDANSWERS
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? - answers -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? - answers -7 days
Sliced oranges can be safely stored - answers -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? - answers -staphylococcus aureus
Which cleaning product is required to stop cross-contact of allergen foods: - answers -
detergent
Tongs that fail to consistently perform in the correct manner should be discarded
because - answers -they cannot be repaired**
Ciguatoxin contamination is caused by - answers -toxi-producing algae
How should the temperature of sour cream be taken? - answers -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? - answers
-it has been inspected and complies with local, state, and federal laws
Foodborne intoxication is caused by eating foods that contain: - answers -poisons
Which of the following is a safe food handling practice: - answers -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? - answers -time-temperature
abuse
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: - answers -125f-70f
Color coded cutting boards are used: - answers -to prevent cross contamination
, Which of these disease-causing bacteria may be found in shell eggs? - answers -non-
typhoidal salmonella
Floor mounted equipment and food items must be ___ off the floor - answers -6"
Principle four of developing a haccp plan is one way of checking if the haccp system is
working and is called: - answers -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? - answers -
The best way to protect from pest infestations is to: - answers -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? - answers -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? - answers -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: - answers -165f for 1 second
If a critical limit in a haccp system is not met, what must immediately be done? -
answers -take corrective action
The entire hand washing process should be for a minimum of: - answers -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? - answers -tell the customer to
discard the food
The major reason to not wear jewelry, hair pins r false nails during food preparation is: -
answers -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
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