Exam (elaborations)
TAP SERIES: FOOD SAFETY TRAINING
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TAP SERIES: FOOD SAFETY TRAINING
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TAP SERIES: FOOD SAFETY TRAININGWhich cleaning product is required to stop cross-contact of allergen foods: - Answers -
Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___
or higher: - Answers -110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - Answers -180F
Eggs are inspected by which federal agency: - Answers -U.S. Department of Agriculture
(USDA)
Which of the following is NOT considered as one of the "highly susceptible populations"
(HSPs): - Answers -Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? -
Answers -Take a corrective action
Which food item may be handled with bare hands? - Answers -Raw chicken
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? - Answers -
Sore throat with fever
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? - Answers -It must
be washed, rinsed, and sanitized
What is the most important factor in choosing a good reputable food supplier? -
Answers -It has been inspected and complies with local, state, and federal laws
Frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. What is the problem the caused this? - Answers -Time temperature
abuse
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? - Answers -Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
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? - Answers -Time
temperature abuse
, When must a consumer advisory be posted? - Answers -When serving raw or under
cooked food
Which is NOT one of the four acceptable TCS food going methods: - Answers -At Room
temperature
The MINIMUM internal temperature in time allowedd for cooking a roast beef is: -
Answers -130°F for 112 minutes
Which pathogen would require a food handler to be excluded from work: - Answers -
Non-typhoidal Salmonella
Which it these disease causing bacteria may be found in shells eggs? - Answers -Non-
typhoidal Samonella
The chef prepared a large quantity of homemade 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 a 135 ﾟ F to 70 ﾟ F
within two hours. What must the chef due to safely cool the stew? - Answers -He must
reheat the stew from 135 ﾟ F for at least 15 seconds and then begin the cooling process
again
The term "cross-contact" in food safety refers to: - Answers -Allergen prevention
The internal receiving temperature of fresh raw beef must be: - Answers -41F
Which of the following describe diarrhea, vomiting, fever, and jaundice and are required
to be reported to the local health authority? - Answers -Symptoms
Which of the following is a safe food handling practice? - Answers -Clean and sanitize
food contact surfaces in constant use at least every 4 hours
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? - Answers -Into the center, or
thickest part of the casserole
If a food worker is bill, you must always decide to either: - Answers -Restrict them from
handling food or exclude them from the operation
Refrigerator temperatures should be: - Answers -38F to 41F
The first step in planning a food safety training program is: - Answers -Identify the topics
for the training
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