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Tap Series Latest Exam Question And Answers 2025, Exams of Nursing

Alaska Pacific University (APU)Nursing

Tap Series Latest Exam Question And Answers 2025

Typology: Exams

2024/2025

Available from 06/24/2025

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Tap Series Latest Exam Question And
Answers 2025
1. The five risk factors identified by the CDC: purchasing food
from unsafe sources, failing to cook food adequately, holding
food at incorrect temperatures, using contaminated
equipment, and practicing poor personal hygiene, are the
foundations of the system known as: - correct
answers✅Active Managerial Control
Which of the following IS NOT a method for removing oxygen
from packaged foods? - correct answers✅HMR
3. How should the temperature of sour cream be taken? -
correct answers✅By removing the lid and placing a
thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must
immediately be done? - correct answers✅Take a corrective
action
5. When leaving the food preparation area, food handlers
should: - correct answers✅Leave their apron
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Download Tap Series Latest Exam Question And Answers 2025 and more Exams Nursing in PDF only on Docsity!

Answers 2025

  1. The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, are the foundations of the system known as: - correct answers ✅Active Managerial Control Which of the following IS NOT a method for removing oxygen from packaged foods? - correct answers ✅HMR
  2. How should the temperature of sour cream be taken? - correct answers ✅By removing the lid and placing a thermometer stem in the cream
  3. If a critical limit in a HACCP System is not met, what must immediately be done? - correct answers ✅Take a corrective action
  4. When leaving the food preparation area, food handlers should: - correct answers ✅Leave their apron

Answers 2025

  1. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? - correct answers ✅Plain wedding band
  2. GMP stands for: - correct answers ✅Good Manufacturing Practices
  3. Foodborne intoxication is caused by eating foods that contain: - correct answers ✅Poisons
  4. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at above 135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time is not being used as control measure. What should the food worker do? - correct answers ✅Remove from the self-service bar, reheat to 165°F (74°C)
  5. An organization that certifies commercial food service equipment is: - correct answers ✅NSF

Answers 2025

  1. On her morning shift, a food handler patties from the refrigerator to the puts on clean disposable gloves, and begins to move defrosted hamburger tomatoes. When she's done, she slices raw onions. preparation area, as directed by the cook. Then, she is asked to slice raw In this sequence of tasks, when should the food handler change gloves? - correct answers ✅After moving the hamburger patties to the preparation area
  2. Ciguatoxin contamination is caused by - correct answers ✅Toxi-producing algae
  3. If a food worker is ill, you must always decide to either: - correct answers ✅Restrict them from handling food or exclude them from the operation
  4. 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? - correct answers ✅Time-temperature abuse

Answers 2025

  1. What is the basic characteristic of a virus? - correct answers ✅It requires a living host to grow
  2. If the water supply to an establishment is shut off and there is no alternate potable water source: - correct answers ✅The establishment needs to close until the water supply is restored
  3. The best way to protect from pest infestations is to: - correct answers ✅Have an Integrated Pest Management (IPM) program
  4. Which of the following are three foods on the list of the "eight most common food allergens"? - correct answers ✅Milk, wheat, soybeans
  5. A hand washing sink must: - correct answers ✅Have drinkable warm water at a minimum of 100°F
  6. A food handler prepares and delivers meals to elderly individuals receiving services at home. What symptoms

Answers 2025

  1. When a problem arises, a plan that focuses on preparation, response and recovery is known as: - correct answers ✅Crisis Management Program
  2. Color-coded cutting boards are used: - correct answers ✅To prevent cross-contamination
  3. To protect from backflow, ice containers must: - correct answers ✅Have good drainage and an air gap
  4. Manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - correct answers ✅Safety Data Sheets
  5. What is NOT one of the four acceptable TCS food thawing methods: - correct answers ✅At room temperature
  6. If a customer vomits in a food preparation area, what should be done? - correct answers ✅Isolate the area until it is properly cleaned and sanitized

Answers 2025

  1. A father takes his four year old daughter and her friend to the 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? - correct answers ✅Explain that the restaurant cannot serve rare hamburgers to young children
  2. Which of the following is a safe food handling practice? - correct answers ✅Clean and sanitize food contact surfaces in constant use at least every four hours
  3. 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 answers ✅Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts
  4. With time as a public health control being a written procedure, what is the maximum amount of time cold held food can be served without temperature control? - correct answers ✅6 hours

Answers 2025

  1. A chef sanitized a thermometer probe and then checked the temperature of beef stew being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135'F (57 C). The chef recorded the temperatureof the stew in the log and reheated the stew to 165'F (74 C). Which was the corrective action? - correct answers ✅Reheating the stew
  2. The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic- stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading? - correct answers ✅Into the center, or thickest part of the casserole
  3. The entire hand washing process should be for a minimum of: - correct answers ✅20 seconds
  4. Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. A

Answers 2025

good method of preventing this from happening is: - correct answers ✅Air gaps Which food item may be handled with bare hands? - correct answers ✅Raw chicken

  1. Which of these three most common chemical sanitizers is NOT true: - correct answers ✅Quats use a minimum water temperature of 68°F (20°C) for 7 seconds of contact
  2. Products stuffed with either raw chicken or beef must be cooked to an internal temperature of: - correct answers ✅ 165 °F (74°C) for 1 second
  3. A food service worker must not have direct contact with food if they: - correct answers ✅Have a wound that is draining
  4. Which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing? - correct answers ✅Raw produce

Answers 2025

  1. Floor mounted equipment and food items must be __ off the floor. - correct answers ✅6"
  2. What must be done with a TCS food that will be held longer than 24 hours? Label the food container with its name and use-by date - correct answers ✅Label the food container with its name and use-by date
  3. A food worker records the temperature refrigerated display case a 7:00 AM. Another food worker starts their shift at 12:00 PM and is 51°F (11°C). what should the food worker do? - correct answers ✅Remove the potoato salad and chill in the freezer for one hour
  4. Which of the following describe diarrhea, vomiting, fever and jaundice, and are required to be reported to the local health authority? - correct answers ✅Symptoms

Answers 2025

  1. What is NOT one of the four acceptable TCS Food Thawing methods. - correct answers ✅Under clean warm running water at or above 80°F (27°C) (warm water)
  2. Which of the following items should be rejected? - correct answers ✅Food in torn packaging
  3. If the concentration of sanitizing solutions is too strong: - correct answers ✅They can corrode metal
  4. How many people must have the same symptoms to be called a foodborne illness outbreak? - correct answers ✅ 2
  5. How many days can prepared food that has been kept at 41°F (5°C) or below be held before it must be thrown out? - correct answers ✅7 days
  6. What foods should be cooked to 145°F? - correct answers ✅Stuffed meats, stuffed poultry, stuffed pasta, stuffed fish

Answers 2025

must reheat the stew to 165°F (74°C), and then begin the cooling process again

  1. A.L.E.R.T is: - correct answers ✅An FDA food defense system
  2. The internal receiving temperature of fresh raw beef must be: - correct answers ✅ 41 °F (5°C)
  3. The MINIMUM internal temperature and time allowed for cooking a roast beef is: - correct answers ✅ 130 °F (54°C) for 112 minutes
  4. The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is: - correct answers ✅ 165 °F (74°C) for less than 1 second
  5. 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? - correct answers ✅Close the

Answers 2025

restaurant and report the incident to the local health department

  1. Food must be cooled from 135°F to __ within 2 hours. - correct answers ✅ 70 °F
  2. When must a consumer advisory be posted? - correct answers ✅When serving raw or undercooked food
  3. 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
  4. Frozen foods must be __ when delivered. - correct answers ✅Hard frozen
  5. Food and supplies in dry storage areas should be stored 6 inches off the floor, away from the walls, and kept at a temperature from: - correct answers ✅50 to 70°F

Answers 2025

  1. What is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items? - correct answers ✅ 135 °F (57°C)
  2. 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? - correct answers ✅The surface underneath the dumpster should have been paved with concrete or asphalt
  3. 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? - correct answers ✅It must be washed, rinsed, and sanitized
  4. Where should food handlers wash their hands? - correct answers ✅Handwashing sink

Answers 2025

  1. A cook wiping her hands on her apron and then handling a knife is an example of - correct answers ✅Cross- Contamination
  2. Refrigerator temperatures should be: - correct answers ✅ 38 °F (3°C) to 41°F (5°C)
  3. Food defense systems are needed to protect from: - correct answers ✅Intentional contamination