Download TAP Series Study Set Exam Question And Answers 2025 and more Exams Nursing in PDF only on Docsity!
Answers 2025
People at high risk for foodborne illnesses - correct answers ✅Young children, elderly, people with weak immune systems Top five foodborne illness risk factors - correct answers ✅Purchasing food from an unsafe source Failing to cook correctly Poor personal hygiene Working with contaminated equipment Holding food at incorrect temperatures Microorganisms - correct answers ✅Small, living organisms that can only be seen through a microscope Three food contaminants - correct answers ✅Biological (aka: Pathogens)- Bacteria, viruses, parasites, fungi Chemical- cleaners, sanitizers, poisons Physical- glass, fake finger nails, bandages, dirt, jewelry
Answers 2025
TCS foods - correct answers ✅Foods that need TIME and TEMPERATURE CONTROL for SAFETY Examples of TCS foods - correct answers ✅Milk, chicken, cooked rice, melons, spouts, vacuum-packaged foods, eggs, meats, fish, and cooked potatoes. Containers not suitable for acid foods (ex.- orange juice, tomato soup) - correct answers ✅Galvanized or copper containers FATTOM - correct answers ✅Food Acidity Temperature Time Oxygen Moisture A.L.E.R.T (FDA food defense system) - correct answers ✅Assure- Products are from safe sources
Answers 2025
Chewing gum And before entering prep areas Items needed at a hand-washing station - correct answers ✅A garbage container and signage instructing workers to wash hands. Proper hand-washing - correct answers ✅1. Wet hands- water should be at least 100°F(38°C)
- Apply soap and wash hands with soap for 10-15 sec.
- Rinse hands using warm running water.
- Dry hands using a single use paper towel, or hand dryer. Use towel to turn off water.
- Total wash time is 20 sec. Single-use gloves - correct answers ✅When handling ready-to- eat foods Never be used in place of hand-washing Never be washed and reused
Answers 2025
Be changes if dirty or torn, when changing tasks, or after handling money. Avoid bare-hand contact - correct answers ✅When handling ready-to-eat foods, especially when serving High Risk populations. Exclude from the operation - correct answers ✅Food handlers showing symptoms of vomiting, diarrhea, or jaundice (yellow skin or eyes) Food handlers with vomiting or diarrhea - correct answers ✅Must meet ONE of the following: Have had no symptoms for at least 24 hrs. Have a written release from medical practitioner Food handlers with jaundice - correct answers ✅Must have BOTH: Be reported to the regulatory authority
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From: Raw shellfish, ready-to-eat foods that are not heated after handling. Non-typhoidal salmonella - correct answers ✅Source: Human From: Unwashed hands; under-cooked food. Shiga toxin-producing E. coli - correct answers ✅(aka: Enterohemorrhagic) Source: Animals From: Ground beef; produce Norovirus - correct answers ✅Source: Human feces From: Unwashed hands; raw shellfish, ready-to-eat foods, contaminated waters Shigella spp. - correct answers ✅Source: Human feces From: Unwashed hands; produce
Answers 2025
Vibrio Gastroenteritis - correct answers ✅From: raw shellfish from contaminated waters, especially oysters Listeriosis - correct answers ✅From: unpasteurized dairy products, soft cheeses, raw meats, ready-to-eat food Botulism - correct answers ✅From: canned foods, temperature abused vegetables (ex. baked potatoes), untreated garlic-and-oil mixtures. Can grow without oxygen and produces a deadly toxin if the food is time or temperature abused: ROP, Modified atmosphere foods (MAP), Vacuum-packed (Sous Vide) products. CAN CAUSE DEATH IF NOT TREATED. FIFO - correct answers ✅First In First Out: A method of food storage that means the first item stored is the first item used. 41°F or lower - correct answers ✅Temperature chilled TCS foods must be received
Answers 2025
Bimetallic-stemmed thermometer - correct answers ✅Basic type used to check temperature of food, for example at receiving. Calibrate using boiling water or ice bath. Infrared thermometer - correct answers ✅Used to check the surface temperature of food or equipment. Thermocouple - correct answers ✅Uses a metal probe at the tip to check thin and thick foods. Displays temperatures digitally. Time-Temperature indicators - correct answers ✅aka: TTI; often used on packages of delivered food products. Maximum registering tape - correct answers ✅Indicated the highest temperature reached during transportation. +-2°F - correct answers ✅A thermometer must be accurate to (for food)
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"Key Drop" deliveries - correct answers ✅Allow after hour access to a vendor. The vendor must store products in their correct storage locations +/-3°F - correct answers ✅A thermometer must be accurate to (for food storage) 24 hours - correct answers ✅Ready-to-eat foods must be marked if held for longer than: 7 days - correct answers ✅If ready-to-eat foods is held at 41°F or lower, throw out after: (Day 1 is the day it was prepared or unpackaged) 165°F or higher for a minimum of 15 seconds - correct answers ✅Whole or ground poultry, stuffed meats, fish and pasta and foods cooked in a microwave.
Answers 2025
HACCP plan and variance - correct answers ✅Packaging food using ROP methods, smoking to preserve, packaging juice on- site for later use, curing, sprouting, processing wild game animals may require a: Consumer advisory - correct answers ✅Must be posted for raw and undercooked animal foods such as raw beef, raw fish, or raw oysters. Two-step cooling method - correct answers ✅ 135 °F-70°F within 3 hours then from 70°F-41°F within 4 hours for a total cooling time of 6 hours Cooling food methods - correct answers ✅Ice-water bath Blast chiller Stir with ice paddle Examples of ready-to-eat foods - correct answers ✅Bakery foods, deli meats, washed fruits and vegetable, spices, and sugar.
Answers 2025
Ready-to-eat foods - correct answers ✅Food that needs no more cooking, washing, or preparation. 41°F or below for serving - correct answers ✅Store non- cooked dairy products at: 4 hours - correct answers ✅Check temperatures at least every: 2 hours - correct answers ✅If reheating hot-held food, the temperature must be checked at least: 70°F and thrown away after 6 hours - correct answers ✅Cold TCS foods can remain without temperature controls for 6 hours if the food does not exceed: (check temp. every 4 hrs.) Five steps for cleaning and sanitizing - correct answers ✅Remove food, wash, rinse, sanitize, air dry Three compartment sink dishwashing - correct answers ✅Clean and sanitize all sinks and drain boards
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- Water hardness can effect pH levels which can effect the amount of sanitizer that needs to be used. Quats - correct answers ✅Mini. water temp: 75°F Mini. contact time: 30 seconds Chlorine - correct answers ✅Mini. water temp.: 55°F Mini. contact time: 10 seconds Iodine - correct answers ✅Mini. water temp.: 68°F Mini. contact time: 30 seconds Proper disposal of cleaning solutions - correct answers ✅Down a drain Back flow prevention methods - correct answers ✅Air gaps and vacuum breakers; to keep waste water from getting into clean water.
Answers 2025
Back siphonage - correct answers ✅When water pressure drops and causes waste water to be sucked back into the clean water. HACCP - correct answers ✅A process that identifies hazards to food throughout on operation and prevents, eliminates or reduces the hazards to safe levels. The seven steps to a HACCP plan - correct answers ✅1. Conduct a hazard analysis- IDENTIFY HAZARDS
- Determine critical control points (CCPs)- IDENTIFY HAZARDS, (ex. cooking)
- Establish critical control limits- CONTROL HAZARDS, (ex. 155°F for 15 seconds)
- Establish monitoring procedures- CONTROL HAZARDS, (ex. insert thermometer into the middle of each cooked hamburger.)
- Identify corrective actions- CONTROL HAZARDS, (ex.keep cooking until internal temp. of 155°F is reached)
- Verify that the system works- VERIFY
Answers 2025
United States Department of Agriculture - correct answers ✅USDA Centers for Disease Control and Prevention - correct answers ✅CDC American Society of Sanitary Engineers - correct answers ✅ASSE What makes food unsafe - correct answers ✅Cross contamination Poor personal hygiene Incorrect cleaning and sanitizing Time and Temperature abuse Incubation period - correct answers ✅The period of time after eating contaminated food until the onset of the first symptoms of illness appear.
Answers 2025
Air gap - correct answers ✅Must be at least twice the diameter of the water supply inlet must be provided. (best way to prevent back siponage) The eight most common food allergen - correct answers ✅Milk and dairy products Eggs and egg products Fin fish Shellfish Peanuts Tree nuts (almonds, hazelnuts, walnuts) Wheat, soybeans, and soy products Common allergy attack symptoms - correct answers ✅Hives Swelling Itchy rashes Tightening of the throat Shortness of breath Gastrointestinal distress
