TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED
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Course
TAP Series: Food Safety Training
Institution
TAP Series: Food Safety Training
what is the best type of temperature measuring device used in a refrigerator - ANS air probe
Foodborne intoxication is caused by eating foods that contain: - ANS poisons
Clean plates are required for each trip to a buffet because - ANS contamination can be prevented
Which of these th...
C
LO
QUESTIONS WITH
CORRECT VERIFIED
YC
ANSWERS A+ GRADED
D
U
ST
,what is the best type of temperature measuring device
used in a refrigerator - ANS air probe
Foodborne intoxication is caused by eating foods that
contain: - ANS poisons
K
Clean plates are required for each trip to a buffet because
C
- ANS contamination can be prevented
LO
Which of these three most common chemical sanitizers is
NOT true: - ANS Quats use a minimum water
temperature of 60°F 20°C for 7 seconds of contact
YC
1. hot TCS food on the self-service bar was originally
placed on the self-service bar at above 135°F's 57°C the
TCS food is 120°F 49°C after two hours of service time is
D
not being used to control the measure. What should the
U
food worker do? - ANS Remove from self-service bar,
reheat hundred and 165°F 74°C
ST
How often should you change disposable food service
gloves - ANS be changed when changing tasks
which of the following describe diarrhea, vomiting, fever,
and jaundice, and are required to be reported to the local
health authority? - ANS Symptoms
, what must be done with a TCS food that will be helpful
longer than 24 hours - ANS label the food container with
its name and use by date
a food handler has finished trimming chicken on a cutting
board and needs the cutting board prepped vegetables.
K
What must be done to the cutting board? - ANS It must
C
be washed, rinsed, and sanitized
LO
Color coded cutting boards are used: - ANS To prevent
cross contamination
YC
To protect from backflow, ice containers must: - ANS
have good drainage and air gap
the major reason to not wear jewelry, hairpins or false
D
males during food preparation is: - ANS They can
U
become a physical contaminant
ST
Food must be cooled from 135°F to within 2 hours - ANS
70°F
refrigerator temperatures should be: - ANS 38°F 3°C to
41°F 5°C
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