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TAP Series Practice Exam With 100- Correct Answers.docx
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TAP Series Practice Exam With 100- Correct A
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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
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