TAP SERIES 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
diagnosis must be reported for - ANS Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANS salmonella typhi, shigella spp., enterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANS jaundice, diarrhea, vomiting, ...
, diagnosis must be reported for - ANS Hepatitis A, Norovirus,
Jaundice
notify local regulatory authority, coordinate with med. for - ANS
salmonella typhi, shigella spp., engterohemorrhagic, shiga toxin-
producing escherichia coli
K
report these illnesses - ANS jaundice, diarrhea, vomiting, fever
C
high risk population - ANS use pasteurized eggs for
undercooked meals, shelled eggs for recipes
LO
5 hand washing points - ANS wet hands, apply soap and wash
for 10-15 seconds, rinse with warm water, dry with paper towel or
dryer, total wash time is 20 seconds
YC
hand washing water temp - ANS at least 100 F
TCS - ANS time and temp control for safety
D
TCS examples - ANS milk, chicken, cooked rice, melons,
U
sprouts, vacuum packed food
ST
TCS cold temp - ANS 41 F or lower
TCS hot temp - ANS 135 F or higher
TCS time and temp without controls - ANS 6 hours, not more
than 70 F, should be checked after 4 hours
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