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TAP Series: Food Safety Training practice Test Questions And Answers Already Passed!!
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TAP Series: Food Safety Training practice Test Questions And Answers Already Passed!!
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TAP Series: Food Safety Trainingpractice Test Questions And Answers
Already Passed!!
what is the best type of temperature measuring device used in a refrigerator -
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correct answer...✔✔air probe
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Foodborne intoxication is caused by eating foods that contain: - correct answer...✔✔
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poisons
Clean plates are required for each trip to a buffet because - correct answer...✔✔
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contamination can be prevented w w w
Which of these three most common chemical sanitizers is NOT true: - correct answer...✔
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✔Quats use a minimum water temperature of 60°F 20°C for 7 seconds of contact
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1. hot TCS food on the self-service bar was originally placed on the self-
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service bar at above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service
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time is not being used to control the measure. What should the food worker do? -
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wcorrect answer...✔✔Remove from self-service bar, reheat hundred and 165°F 74°C
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How often should you change disposable food service gloves - correct answer...✔✔
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be changed when changing tasks
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which of the following describe diarrhea, vomiting, fever, and jaundice, and are required t
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o be reported to the local health authority? - correct answer...✔✔Symptoms
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what must be done with a TCS food that will be helpful longer than 24 hours -
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correct answer...✔✔label the food container with its name and use by date
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a food handler has finished trimming chicken on a cutting board and needs the cutting bo
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ard prepped vegetables. What must be done to the cutting board? - correct answer...✔✔
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It must be washed, rinsed, and sanitized
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Color coded cutting boards are used: - correct answer...✔✔
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To prevent cross contamination
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To protect from backflow, ice containers must: - correct answer...✔✔
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have good drainage and air gap
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the major reason to not wear jewelry, hairpins or false males during food preparation is: -
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wcorrect answer...✔✔They can become a physical contaminant
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AGRADESOLUTIONS i
, Food must be cooled from 135°F to within 2 hours - correct answer...✔✔70°F
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refrigerator temperatures should be: - correct answer...✔✔38°F 3°C to 41°F 5°C
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products stuffed with raw chicken or beef must be cooked to internal temperature of -
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correct answer...✔✔165°F 74°C for 1 second
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tongs that fail to consistently perform in the correct manner should be discarded because
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: - correct answer...✔✔they cannot be properly cleaned and sanitized
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how should temperatures of the sour cream be taken - correct answer...✔✔
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by removing the lid and placing the thermometer stem in the sour cream
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food and supplies in dry storage areas should be stored 6 inches off the floor, away from
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walls, and kept at a temperature from: - correct answer...✔✔50 to 70°F
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live shellfish must be received and kept at warm temperatures - correct answer...✔✔
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air 45°F 7°C, internal 50°F (10°C)
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which of the following is a safe food handling practice? - correct answer...✔✔
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Clean and sanitize food contact surfaces inconsistent use at least every 4 hours
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how many people must have same symptoms to be called a foodborne illness outbreak -
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correct answer...✔✔2
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Ciguatoxin contamination is caused by - correct answer...✔✔Toxi-producing algae
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if the concentration of sanitizing solutions is to strong - correct answer...✔✔
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can corrode metal
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which product is required to stop cross contact of allergen foods - correct answer...✔✔
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detergent
1. the internal receiving temperature of fresh raw beef must be: - correct answer...✔✔
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41°F (5°C) w
1. the food service worker must not have direct contact with food if they: -
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correct answer...✔✔have a wound that is draining
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top to bottom order how should a fish pork roast, fresh salmon, a container of lettuce, and
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wfresh turkey breast be stored in a cooler - correct answer...✔✔
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lettuce, fresh salmon, fresh pork roast, fresh turkey breast
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AGRADESOLUTIONS i
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