TAP Series: Food Safety Training Exam Questions and Answers 100% Pass
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Module
Food handlers
Institution
Food Handlers
TAP Series: Food Safety Training Exam
Questions and Answers 100% Pass
Which cleaning product is required to stop cross-contact of allergen foods: - Correct
Answer ️️ -Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___
or higher: - Correct Answer �...
TAP Series: Food Safety Training Exam Questions and Answers 100% Pass Which cleaning product is required to stop cross -contact of allergen foods: - Correct Answer ✔️✔️-Deter gent In the three -sink manual ware washing process, the detergent wash water must be ___ or higher: - Correct Answer ✔️✔️-110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Correct Answer ✔️✔️-180F Eggs are inspected by which federal agency: - Correct Answer ✔️✔️-U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): - Correct Answer ✔️✔️-Pregnant women If a critical limit in a HACCP System is not met, what must immediately be done? - Correct Answer ✔️✔️-Take a corrective action Which food item may be handled with bare hands? - Correct Answer ✔️✔️-Raw chicken A food handler prepares and delivers meals to elderly individuals receiving services at home. What symptoms require this food handler to stay home from work? - Correct Answer ✔️✔️-Sore throat with fever A food handler has finished trimming raw chicken on a cutting board and needs the board to prep veg etables. What must be done to the cutting board? - Correct Answer ✔️✔️-It must be washed, rinsed, and sanitized What is the most important factor in choosing a good reputable food supplier? - Correct Answer ✔️✔️-It has been inspected and complies with loca l, state, and federal laws Frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. What is the problem the caused this? - Correct Answer ✔️✔️-Time temperature abuse In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in a cooler? - Correct Answer ✔️✔️-Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts A food handler pulled a hotel pan of egg salad from the cooler and used i t to prepare four egg salad sandwiches, What is the problem with this situation? - Correct Answer ✔️✔️-Time temperature abuse When must a consumer advisory be posted? - Correct Answer ✔️✔️-When serving raw or under cooked food What is the purpose Active Ma nagerial Control? - Correct Answer ✔️✔️-Identify and control possible hazards throughout the flow of food A chef sanitized a thermometer probe and then checked the temperature of beef stew being held in a hot holding unit. The temperature was 120F, which d id not meet the operation's critical limit of 135F. The chef recorded the temperature of the stew in the
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