TAP SERIES ACTUAL PRACTICE EXAM 2024 COMPLETE 100 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+.
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TAP SERIES
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TAP SERIES
TAP SERIES ACTUAL PRACTICE EXAM 2024 COMPLETE 100 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+.
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? - Correct Ans...
TAP SERIES ACTUAL PRACTICE EXAM 2024
COMPLETE 100 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |
ALREADY GRADED A+.
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? -
Correct 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? - Correct Answer 7 Days
how should the temperature of sour cream be taken? - Correct 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? -
Correct Answer it has been inspected and complies with local, state, and federal
laws
foodborne intoxication is caused by eating foods that contain: - Correct Answer
poisons
which of the following is a safe food handling practice: - Correct 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? - Correct Answer
time-temperature abuse
what is the purpose of Active Managerial Control - Correct Answer Identify and
control possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - Correct 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? - Correct Answer three times
if a customer vomits in a food preparation area, what should be done? - Correct
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? - Correct Answer 2
, manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
Correct Answer safety data sheets
where can personal items be stored? - Correct 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: - Correct Answer 41F
sliced oranges can be safely stored - Correct 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? - Correct Answer staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: -
Correct Answer detergent
tongs that fail to consistently perform in the correct manner should be discarded
because - Correct Answer they cannot be repaired**
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