Download Tap Series Food Safety Exam Question And Answers 2025 and more Exams Nursing in PDF only on Docsity!
Answers 2025
In dry storage the humidity should be maintained around - correct answers ✅50% When a problem arises, a plan that focuses on preparation, response and recovery is known as: - correct answers ✅crisis management program 5 risk factors identified by the CDC are the foundations of the system know as: - correct answers ✅HACCP Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called: - correct answers ✅monitoring procedures Principle one of developing a HACCP plan: - correct answers ✅conduct a hazard analysis Principle two of developing a HACCP plan: - correct answers ✅determine critical control points
Answers 2025
Principle three of developing a HACCP plan: - correct answers ✅establish critical limits Principle five of developing a HACCP plan: - correct answers ✅identify corrective actions Principle six of developing a HACCP plan: - correct answers ✅verify that the system works Principle seven of developing a HACCP plan: - correct answers ✅good record keeping the temp danger zone where you have 2 hours to cool ( where bacteria grows the fastest - correct answers ✅135F (57C) to 70F (21C) OSHA requires suppliers and manufactures to provide: - correct answers ✅material safety data sheets
Answers 2025
highly susceptible populations - correct answers ✅people with weak immune systems If a critical limit in a HACCP system is not met, what must immediately be done? - correct answers ✅Take a corrective action Which foods are mostly sources of scombrotoxin? - correct answers ✅fish what is the most important factor in choosing a good reputable food supplier? - correct answers ✅it has been inspected and complies with local, state and federal laws in top-to-bottom, how should food be stored in a cooler - correct answers ✅ready to eat foods, seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry. a food handler pulled a hotel pan of eggs salad from the cooler and used it to prepare four egg salad sandwiches. what
Answers 2025
is the problem with this situation? - correct answers ✅time- temp abuse what is the purpose active managerial control? - correct answers ✅identify and control possible hazards throughout the flow of food Foodborne intoxication is caused by eating food that contain:
- correct answers ✅poison Hepatitis A virus would most likely be found in what food - correct answers ✅raw oysters A.L.E.R.T is: - correct answers ✅FDA food defense system a correct method for calibrating a stem type thermometer is: - correct answers ✅in water and ice, and calibrate to 0F (-18C)
Answers 2025
one of the acceptable ways to thaw food - correct answers ✅at a temp of 41 F or lower one of the acceptable ways to thaw food - correct answers ✅as part of the cooking process one of the acceptable ways to thaw food - correct answers ✅under running water at 70F (21C) or lower one of the acceptable ways to thaw food - correct answers ✅in a microwave if cooked immediately after thawing the MINIMUM internal temp. and time allowed for cooking roast beef: - correct answers ✅130F for 112 minutes which pathogen would require a food handler to be excluded from work: - correct answers ✅non-typhoidal salmonella Big Six pathogens - correct answers ✅norovirus
Answers 2025
Big Six pathogens - correct answers ✅typhoid fever Big Six pathogens - correct answers ✅nontyphoidal salmonella Big Six pathogens - correct answers ✅Escherichia coli Big Six pathogens - correct answers ✅hepatitis A Big Six pathogens - correct answers ✅Shigella Spp which of these disease-causing bacteria may be found in shell eggs? - correct answers ✅Salmonella spp Listeria bacteria is especially dangerous because: - correct answers ✅it can grow at cold temps. the term "cross-contact" in food safety refers to: - correct answers ✅allergen prevention
Answers 2025
products stuffed with either raw chicken or beef must be cooked to an internal temp of: - correct answers ✅165F for 15 seconds E. Coli is a: - correct answers ✅Bacteria that produces shiga toxins which of the following illnesses DO NOT have to be reported to the local health department? - correct answers ✅Giardiasis which of the following IS NOT a method for removing oxygen from packaged foods. - correct answers ✅HMR Which of the following is NOT a cleaning product - correct answers ✅sanitizer when setting a table, the correct way to handle a fork is by: - correct answers ✅the stem
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GMP stands for - correct answers ✅Good manufacturing practices Anisakis simplex is a parasite found in: - correct answers ✅Fish. The bacillus Cereus bacteria is mostly found in: - correct answers ✅soil in a hazard analysis control point (HACCP) plan, CCP's are identified in: - correct answers ✅a flow chart which of these three most common chemicals sanitizers is NOT true: - correct answers ✅quats use a min water temp of 68F for 7 seconds of contact 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. What should the manager do? - correct answers ✅Close the restaurant and report the incident to the local health department
Answers 2025
clean plates are required for each trip to a buffet because: - correct answers ✅contamination can be prevented all of these are TCS foods except for - correct answers ✅raw unwashed asparagus which of the following is NOT one of the five most common hazards according to the CDC? - correct answers ✅food recalls an organization that certifies commercial food service equipment is: - correct answers ✅NSF live shellfish must be received and kept at what minimum temp? - correct answers ✅air 45F, internal 50F PCO stands for - correct answers ✅Pest Control Operator to protect from contamination, ice containers must: - correct answers ✅have good drainage and an air gap
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which of the following bacteria might be most commonly found in a food workers open wound? - correct answers ✅Staphylococcus Aureus the major reason to not wear jewelry, hair pins or false nails during food preparation is: - correct answers ✅they become a physical contaminant food defense systems are needed to protect from: - correct answers ✅intentional contamination a cook wiping her hands on her apron and then handling a knife is an example of: - correct answers ✅cross contamination floors mounted equipment and food items must be _______ off the floor. - correct answers ✅6" sds stands for - correct answers ✅safety data sheets
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proper food cooking temps for processed ready to eat foods that will be not held - correct answers ✅135F or higher for 15 seconds 2 stage of cooling foods - correct answers ✅70F to 41F in 4 hours (no more than 6 hours counting both stages) sanitizing quats - correct answers ✅75F or higher for at least 30 seconds sanitizing chlorine - correct answers ✅55F or higher for at least 10 seconds sanitizing Iodine - correct answers ✅68F or higher for at least 30 seconds one of five top foodborne risk factors - correct answers ✅purchasing food from an unsafe source
Answers 2025
one of five top foodborne risk factors - correct answers ✅failing to cook food correctly one of five top foodborne risk factors - correct answers ✅poor personal hygiene one of five top foodborne risk factors - correct answers ✅working with contaminated equipment one of five top foodborne risk factors - correct answers ✅holding food at incorrect temperatures 'F' in fat tom - correct answers ✅Food 'a' in fat tom - correct answers ✅Acidity first 't' in fat tom - correct answers ✅temp second 't' in fat tom - correct answers ✅time
