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TAP Series Practice Exam With 100%
Correct Answers
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - ANSWER- Time- temperature abuse how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - ANSWER- 7 Days sliced oranges can be safely stored - ANSWER- wrapped in a plastic container in a reach-in refrigerator at at or below 41F below ready-to-eat food. which of the following bacteria might be most commonly found in a food worker's open wound? - ANSWER- staphylococcus aureus which cleaning product is required to stop cross-contact of allergen foods: - ANSWER- detergent tongs that fail to consistently perform in the correct manner should be discarded because - ANSWER- they cannot be repaired** ciguatoxin contamination is caused by - ANSWER- toxi-producing algae how should the temperature of sour cream be taken? - ANSWER- by removing the lid and placing a thermometer stem in the cream what is the most important factor in choosing a good reputable food supplier? - ANSWER- it has been inspected and complies with local, state, and federal laws foodborne intoxication is caused by eating foods that contain: - ANSWER- poisons which of the following is a safe food handling practice: - ANSWER- clean and sanitize food contact surfaces in constant use at least every 4 hours frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. what is the problem that caused this? - ANSWER- time-temperature abuse what is the purpose of Active Managerial Control - ANSWER- Identify and control possible hazards throughout the flow of food. the term "cross-contact" in food safety refers to: - ANSWER- allergen prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then prepares ready to eat salads. At a minimum, how many times should the food worker washed their hands? - ANSWER- three times if a customer vomits in a food preparation area, what should be done? - ANSWER- isolate the area until it is properly cleaned and sanitized how many people must have the same symptoms to be called a foodborne illness outbreak? - ANSWER- 2 manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - ANSWER- safety data sheets where can personal items be stored? - ANSWER- in a designated area away from food time as a public health control is being used to monito chicken salad on a buffet table. when it is first placed on the buffet table the maximum temperature must be: - ANSWER- 41F in the three-sink manual warewashing process, the detergent wash water must be ___ or higher: - ANSWER- 110F which of the following items should be rejected? - ANSWER- food in torn packaging when must a consumer advisory be posted? - ANSWER- when serving raw or undercooked food per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? - ANSWER- plain wedding band food defense systems are needed to protect from - ANSWER- Intentional contamination live shellfish must be received and kept at minimum temperatures - ANSWER- air 45F internal 50F which of the following is not one of the five most common hazards according to the CDC? - ANSWER- food recalls clean plates are required for each trip to a buffet because: - ANSWER- contamination can be prevented Frozen foods must be _____ when delivered - ANSWER- hard frozen
the major reason to not wear jewelry, hair pins r false nails during food preparation is: - ANSWER- they can become a physical contaminant A chef sanitized a thermometer probe and then checked the temperature of minestrone soup 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°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action? - ANSWER- reheating the stew where should food handlers wash their hands? - ANSWER- handwashing sink if the concentration of sanitizing solutions is too strong: - ANSWER- they will be too hot 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? - ANSWER- explain that the restaurant cannot serve rare hamburgers to young children the chef prepared a large quantity of home-made beef stew and divided it up into two shallow pans for cooling. he placed the pans in the refrigerator, and stirred them frequently. however, he was unsuccessful in cooling the stew from 135F to 70F within 2 hours. what must the chef do to safely cool the stew? - ANSWER- he must reheat the stew to 165F and then begin the cooling process again 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 which of the following are three foods t-on the list of the "eight most common food allergens"? - ANSWER- milk, wheat, soybeans What must be done with TCS food that will be help longer than 24 hours? - ANSWER- label the food container with its name and use-by date if a food worker is ill, you must always decide to either: - ANSWER- restrict them from handling food or exclude them from the operation Food must be cooled from 135°F (57°C) to ___ within 2 hours. - ANSWER- 70F at an off-site catered event, the foodservice manager has been hot-holding a beef stir- fry at 135F, when suddenly she loses her heat sources. if she has a written time as a public health control procedure, for how long can she safely continue to serve the food?
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? - ANSWER- 6 hours ALERT is: - ANSWER- FDA food defense system When a problem arises, a plan that focuses on preparation, response and recovery is known as: - ANSWER- crisis management program 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 the illness to the local health department what is the best type of temperature measuring device for use in a refrigerator? - ANSWER- air probe when providing mobile food service such as lunch trucks or barbeques, raw poultry must be stored: - ANSWER- separatly from ready-to-eat food food and supplies in dry storage areas should be stored 6" off the floor, away from he walls and kept at a temperature from: - ANSWER- 50-70F eggs are inspected by which federal agency: - ANSWER- USDA an organization that certifies commercial food service equipment is: - ANSWER- NSF what is NOT one of the four acceptable TCS Food Thawing methods. - ANSWER- under clean warm running water at or above 80F (warm water) what must food handlers do after touching body or clothing? - ANSWER- wash their hands 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 the first step in planning a food safety training program is: - ANSWER- identify the topics for the training in top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce and fresh turkey breast be stored in a cooler? - ANSWER- lettuce, fresh salmon, fresh prok roast, fresh turkey breast a hand washing sink must: - ANSWER- have drinkable warm water at a minimum of 100F
what is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items? - ANSWER- 135F the minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is: - ANSWER- 165 for less than 1 second GMP stands for - ANSWER- Good Manufacturing Practices all o these are TCS foods except for: - ANSWER- raw unwashed asparagus The internal receiving temperature of fresh raw beef must be: - ANSWER- 41F 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. The best method to prevent this from happening is: - ANSWER- air gaps what foods should be cooked to 145F? - ANSWER- seafood, beef, veal, pork, and lamb chops which of these three most common chemical sanitizers is NOT true: - ANSWER- quats use a minimum water temperature of 68F for 7 seconds of contact which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing? - ANSWER- raw produce the MINIMUM internal temperature and time allowed for cooking roast beef is - ANSWER- 145F for 100 minutes Disposable food service gloves must: - ANSWER- be changed when changing tasks A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board? - ANSWER- it must be washed, rinsed and sanitized what is NOT one of the four acceptable TCS food thawing methods: - ANSWER- at room temperature The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve the chef place the tray of chicken breasts in the refrigerator? - ANSWER- on the bottom shelf next to the ground turkey to protect backflow, ice containers must: - ANSWER- have good drainage and an air gap
coving is: - ANSWER- where floors and walls meet
which of the following describe diarrhea, vomiting, fever and jaundice and are required to be reported to the local heath authority? - ANSWER- symptoms
