TAP SERIES: FOOD SAFETY TRAINING TEST UPDATED QUESTIONS WITH DETAILED ANSWERS A+ GRADED
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Module
TAP Series: Food Safety Training
Institution
TAP Series: Food Safety Training
Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - ANS 110F
Ware wash machines that use hot water to sanitize must have a minimum hot water tempera...
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TEST UPDATED
QUESTIONS WITH
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DETAILED ANSWERS
yc
A+ GRADED
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st
,Which cleaning product is required to stop
cross-contact of allergen foods: - ANS
Detergent
In the three-sink manual ware washing
ck
process, the detergent wash water must be
___ or higher: - ANS 110F
lo
Ware wash machines that use hot water to
yc
sanitize must have a minimum hot water
temperature of: - ANS 180F
ud
Eggs are inspected by which federal
agency: - ANS U.S. Department of
Agriculture (USDA)
st
Which of the following is NOT considered
as one of the "highly susceptible
, populations" (HSPs): - ANS Pregnant
women
If a critical limit in a HACCP System is not
met, what must immediately be done? -
ANS Take a corrective action
ck
Which food item may be handled with bare
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hands? - ANS Raw chicken
yc
A food handler prepares and delivers meals
to elderly individuals receiving services at
home. What symptoms require this food
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handler to stay home from work? - ANS
Sore throat with fever
st
A food handler has finished trimming raw
chicken on a cutting board and needs the
board to prep vegetables. What must be
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