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TAP Series Food Safety Training Questions and Answers
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TAP Series Food Safety Training Questions and Answers
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TAP Series Food Safety TrainingQuestions and Answers
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 did not meet the
operation's critical limit of 135F. The chef recorded the temperature of the stew in the
log and reheated the stew to 165F for 15 seconds. Which was the corrective action? -
ANSWER-Reheating the stew
A cook wiping her hands on her apron and then handling a knife is it an example of: -
ANSWER-cross contamination
A father takes his four-year-old daughter and her friend to a local hamburger diner after
swimming lessons. The friend wants a hot dog, and his daughter wants a hamburger.
Because the father likes his hamburgers rare, he orders a rare hamburger for himself
and his daughter. What should the server do? - ANSWER-Explain that the restaurant
cannot serve rare hamburgers to young children
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - ANSWER-It must
be washed, rinsed, and sanitized
A food handler is infected with shiga toxin producing E. Coli. What is one of the things
the person in charge needs to do? - ANSWER-Report that illness to the local health
department
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? - ANSWER-
Sore throat with fever
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? - ANSWER-Time
temperature abuse
A food service worker must not have direct contact with food if they: - ANSWER-Have a
wound that is draining
A hand washing sink must: - ANSWER-Have drinkable warm water at a minimum of
100F
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ANSWER-Close the restaurant and report the incident to the
local health department
, A.L.E.R.T is: - ANSWER-An FDA food defense system
All of these are TCS foods except for: - ANSWER-raw unwashed asparagus
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem. - ANSWER-The surface underneath the dumpster should have been
paved with concrete or asphalt
An organization that certifies commercial food service equipment is: - ANSWER-NSF
At an off site catered event, the food service manager has been hot holding a beef stir
fry at 135 ﾟ F, when suddenly she loses her heat source. Guests are in line waiting to be
served. For how long can she safely continued to serve the food? - ANSWER-4 hours
Back siphonage occurs when the potable water pressure is lower than lower than the
waste water pressure in the waste water backs in to the potable water, creating a cross
connection. A good method of preventing this from happening is: - ANSWER-Air gaps
Be entire hand washing process should take at least: - ANSWER-20 seconds
Clean plates are required for each trip to a buffet because: - ANSWER-Contamination
can be prevented
Cold food can be held without temperature control for up to __ hours if below 70°F: -
ANSWER-6
Color coded cutting boards are useful: - ANSWER-To prevent cross contamination
Coving is: - ANSWER-where floors and walls meet
Disposable food service gloves must: - ANSWER-Be changed when changing tasks
E. Coli is a: - ANSWER-Bacteria that produces Shiga toxins
Eggs are inspected by which federal agency: - ANSWER-U.S. Department of
Agriculture (USDA)
Feed must be cooled from a 135 ﾟ F to __ within 2 hours? - ANSWER-70°F
Floor mounted equipment and food items must be ___ off the floor. - ANSWER-6"
Food and supplies in dry storage areas should be stored 6" off the floor, away from the
walls, and kept at a temperature from: - ANSWER-50 to 70 ﾟ F
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