TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED
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Course
TAP Series: Food Safety Training
Institution
TAP Series: Food Safety Training
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
how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - ANS...
C
LO
QUESTIONS WITH
CORRECT VERIFIED
YC
ANSWERS A+ GRADED
D
U
ST
, 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
how many days can prepared food that has been kept at 41F or
below be held before it must be thrown out? - ANS 7 Days
K
sliced oranges can be safely stored - ANS wrapped in a plastic
container in a reach-in refrigerator at or below 41F below
C
ready-to-eat food.
LO
which of the following bacteria might be most commonly found in
a food worker's open wound? - ANS staphylococcus aureus
which cleaning product is required to stop cross-contact of
YC
allergen foods: - ANS detergent
tongs that fail to consistently perform in the correct manner should
be discarded because - ANS they cannot be repaired**
D
ciguatoxin contamination is caused by - ANS toxin-producing
U
algae
ST
how should the temperature of sour cream be taken? - ANS 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? - ANS it has been inspected and complies with
local, state, and federal laws
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