Tap series - Study guides, Class notes & Summaries

Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - ANS 110F Ware wash machines that use hot water to sanitize must have a minimum hot water temperature of: - ANS 180F Eggs are inspected by which federal agency: - ANS U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible p...

TAP SERIES FOOD SAFETY QUESTIONS

TAP SERIES TEST QUESTIONS AND ANSWERS

TAP SERIES PRACTICE EXAM QUESTIONS AND ANSWERS

TAP SERIES: FOOD SAFETY TRAINING

people who are more sensitive to getting a disease are known as - ANS HSPs highly susceptible populations which of the following are CDC risk factors in the Foodservice industry - ANS failing to cook food adequately and using contaminated equipment are two of the major risk factors identified by the CDC CDC stands for - ANS Centers for Disease Control and Prevention USDA stands for - ANS United States Department of Agriculture the USDA regulates - ANS meat, poultry, eggs ...

TAP Series Practice Exam Question And Answers 2024

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 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 1. hot TCS food on the self-service bar was originally placed o...

TAP Series Food Safety Training Quizzes And Ans..docx

Tap Series Lessons 1-14 Food Safety Questions With Correct Detailed Answers..docx