Download TAP SERIES FINAL EXAM QUESTION AND ANSWERS 2025 and more Exams Nursing in PDF only on Docsity!
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Highly Susceptible Populations (HSPs) - correct answers ✅-The very young -The elderly -The chronically ill -Those with immune problems Five Most Common Risk Factors - correct answers ✅Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Agencies Regulating Food And Food Service - correct answers ✅o U.S.DepartmentofAgriculture(USDA) Regulates meat, poultry, eggs, food crossing state boundaries or involves more than one state o FoodandDrugAdministration(FDA) Regulates all food other than meat, poultry, and eggs.
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Publishes Food Code CenterforDiseaseControlandPrevention(CDC) Conducts research into causes of illness and assists in investigations o PublicHealthService(PHS) Conducts research into causes of illness and assists in investigations o StateandLocalHealthjurisdictions Your Role As A Manager - correct answers ✅Ensure safety of customer Ensure food is safe from the time it is delivered until food service Ensure rules are in place and followed Ensure staff knows their role Be prepared for inspections Active Management Controls - correct answers ✅-Create a set of Standard Operating Procedures (SOPs) -Ensure SOPs are followed -Train staff
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consumer advisory - correct answers ✅Statements related to increased risk of eating raw or undercooked animal-derived foods Must be on menus and/or menu boards, placards, table tents, or accessible & readable materials Shigella spp characteristics - correct answers ✅-bacteria found in human feces -bacteria can remain in feces for weeks after symptoms have ended -illness occurs when eating or drinking contaminated food or water -transferred by flies -only small amount is needed for infection Shigella spp foods most at risk - correct answers ✅Those easily contaminated by hands Salads with TCS foods Foods washed in contaminated water
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Shigella spp. prevention - correct answers ✅-Exclude food workers with diarrhea who have been diagnosed with illness caused by Shigella spp. -Use proper handwashing techniques -Control flies Salmonella typhi charachteristics - correct answers ✅Bacteria found in blood and feces of humans infected with Typhoid Fever Bacteria can remain in feces for weeks after symptoms have ended Only a small amount is needed for infection Severity depends on health of infected individual Salmonella typhi foods at risk - correct answers ✅Ready-to-eat foods Beverages
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tomatoes, peppers, and cantaloupes Non-typhoidal Salmonella (NTS) prevention - correct answers ✅Cooking poultry and eggs to minimum internal temperatures Prevent cross-contamination between poultry and ready- to- eat foods Exclude food workers vomiting or with diarrhea who have been diagnosed with illness caused by Non- typhoidal Salmonella Shiga toxin-producing Escherichia coli (STEC), (E. coli) characteristics - correct answers ✅Bacteria found in intestines of cattle Contamination happens during slaughter Also found in infected humans and contaminated water Only small amount is needed for infection Produces toxins in intestines which causes illness
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Shiga toxin- producing Escherichia coli (STEC), (E. coli) foods at risk - correct answers ✅Ground beef (raw and undercooked) Contaminated produce Unpasteurized fruit juice Shiga toxin- producing Escherichia coli (STEC), (E. coli) prevention - correct answers ✅Cook food, especially ground beef, to minimum internal temperatures Purchase produce from reputable sources Prevent cross- contamination Exclude food workers with diarrhea who has been diagnosed with disease caused by E. coli Hepatitis A characteristics - correct answers ✅-Virus found in humans -Can contaminate water and food -Transferred by contact with food or equipment -Only small amount can cause illness -Very infectious
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Very contagious, can become contagious within a few hours Virus remains in feces for days after symptoms have ended Norovirus foods at risk - correct answers ✅Ready-to-eat foods Shellfish Norovirus prevention - correct answers ✅Use proper handwashing techniques Avoid bare hand contact with ready-to-eat foods Purchase shellfish from reputable suppliers Exclude food workers vomiting or with diarrhea diagnosed with Norovirus Biological Toxins characteristics - correct answers ✅Poison created by plants, animals, mushrooms, and bacteria Passed through food chain Cannot be destroyed by cooking or
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freezing No odor or taste Biological Toxins foods at risk - correct answers ✅Fish Shellfish Biological Toxins prevention - correct answers ✅Purchase fish and shellfish from reputable suppliers Control time and temperature when handling raw fish Chemical contamination sources - correct answers ✅Pesticides Cleaning Supplies Cookware such as pewter, copper, zinc, brass, cadmium, lead, or painted pottery Chemical contamination symptoms - correct answers ✅vomiting and diarrhea
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Bits of packaging Physical contamination symptoms - correct answers ✅Cuts Dental damage Choking Bleeding Pain Physical contamination prevention - correct answers ✅Watch for items that can spill into food Limit the wearing of jewelry Wear hair and beard nets Closely inspect food when receiving it from suppliers Reject broken or damaged packaging Take extra precautions when cleaning up broken glass and other broken packaging Food Adulteration - correct answers ✅Food can be contaminated due to low quality ingredients, misbranding, or improper labeling
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Intentional Contamination - correct answers ✅Food can be contaminated by someone at any point in the food chain for dishonest reasons Steps for reporting an outbreak - correct answers ✅1. Identify the food involved
- Stop selling suspected food and isolate it from other foods
- Collect information on the person making the complaint
- Notify local regulatory authority
- Gather information on food - source, lot number, product date
- Prevent suspected employees from handling food
- Cooperate with health department authorities
- Take steps to correct problem Food Defense System - correct answers ✅used to help you identify the points in your operation where food is at risk
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-Arrive to work clean -When possible, change into work clothes at the work location -Keep fingernails short, well-trimmed, and clean -Avoid fake fingernails -Do not use nail polish -Restrain hair -Avoid hair accessories -Remove most jewelry -Cover wounds or boils on hand, finger, or wrist -Do not wipe hands on aprons or other clothing wash hands after - correct answers ✅Using the restroom, handling raw meat, touching hair, face, & body, sneezing, coughing, or using a tissue, eating, drinking, smoking, or chewing gum or tobacco, and handling chemicals. Taking out the garbage, clearing tables/busing dirty dishes, touching apron or clothes, handling money, leaving & returning to the prep area, handling service animals or aquatic animals.
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Proper hand washing - correct answers ✅-Use warm water (100°F/38°C) -Wet hands and arms to elbow -Apply approved hand soap -Rub hands and forearms for at least 10 to 15 seconds -Pay attention to area between fingers, under nails, and fingertips -Rinse using warm water -Dry hands and arms with paper towels or air drying machines -Use paper towel to turn off faucet, and open restroom doors NOTE** - correct answers ✅Avoid bare hand contact with ready-to-eat foods, especially when working with highly susceptible populations
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worker with Jaundice - correct answers ✅Exclude from operation Report to regulatory agency Cannot return to work until written medical doctor release and regulatory approval Worker with sore throat and fever - correct answers ✅Restrict activity Exclude if working with HSP Cannot return to work without medical doctor release Worker with CDC's Big Six - correct answers ✅Exclude from operation Report to regulatory agency Cannot return to work until they have no symptoms for 24 hours and/or medical doctor releases worker to return
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worker with Persistent Sneeze, Cough, Runny Nose - correct answers ✅Restrict activity worker with Infected Wound or Boil - correct answers ✅cover wound if not covered, restrict activity Temperature Danger Zone (TDZ) - correct answers ✅between 41 °-135°F or 5°-47°C. This is the range in which bacteria survive and grow. -Between 70° & 125°F, 21° & 52°C, bacteria grow most rapidly. Minimizing time that TCS food are kept at this temperature lowers the opportunity for bacteria to grow. Above 135°F/57°C and below 41°F/5°C, bacteria grow more slowly or begin to die.
