Tap Series Questions With Answers.
OSHA Requires suppliers and manufactures to provide: - ANSWER- Safety Data sheets
HACCP plans
Hazard Analysis
Alert Plans
Safety Data sheets
In the three-sink manual warewashing process, the detergent wash water must be ___
or higher - ANSWER- 100 F/38C
110F/43C
120F/49C
130F/54C
110F/43C
Warewash machines that use hot water to sanitize must a minimum hot water temp of -
ANSWER- 180F/82C
High susceptible populations include: - ANSWER- Elderly
Children
Chornically ill
Those with immune problems
Storing washed vs unwashed produce - ANSWER- Washed produce on top of
unwashed produce
Unwashed produce can drop dirt and other contaminants on washed produce
ultra high temperature pasteurization storage - ANSWER- Can be stored at room temp
If usually served cold, store at 41F/5C or below after opening
If not aseptically packaged must be refrigerated
Foods should be stored in this order: - ANSWER- 1)Ready-to-eat foods/produce
2)seafood
3)Whole cuts/beef/pork
, 4)Ground meats and ground fish
5) poultry (whole/ground)
What is the purpose of active managerial control - ANSWER- Identify and control
possible hazards throughout the flow of food
Storage of Garbage - ANSWER- Place containers, dumpsters, and compacter systems
for outside use on hard, non-absorbent surfaces that are free of standing water
-Drain plugs must be kept in place
A food handler was assigned to clean a slicer that was too difficult to move. The slicer
was unplugged. Then the removable parts were taken off the slicer and cleaned and
sanitized in a three-compartment sink. Food bits on the slicer were removed. After the
machine was wiped down with detergent and water, it was sanitized and allowed to air-
dry. Then the food handler put the machine back together. What mistake did the food
handler make? - ANSWER- a) failed to dry the machine with a clean cloth after
sanitizing it
b) failed to sanitize the machine before taking it apart
c) failed to rinse the machine after washing with detergent and water
d)failed to wash the machine with detergent and water before taking it apart
C
Foodborne intoxication is caused by eating food that contain - ANSWER- a) Viruses
b) Parasites
c) Posions
d) Bacillus
C
Biological Toxins - ANSWER- -posions created by plants, animals, mushrooms, and
bacteria
-passed through food chain
OSHA Requires suppliers and manufactures to provide: - ANSWER- Safety Data sheets
HACCP plans
Hazard Analysis
Alert Plans
Safety Data sheets
In the three-sink manual warewashing process, the detergent wash water must be ___
or higher - ANSWER- 100 F/38C
110F/43C
120F/49C
130F/54C
110F/43C
Warewash machines that use hot water to sanitize must a minimum hot water temp of -
ANSWER- 180F/82C
High susceptible populations include: - ANSWER- Elderly
Children
Chornically ill
Those with immune problems
Storing washed vs unwashed produce - ANSWER- Washed produce on top of
unwashed produce
Unwashed produce can drop dirt and other contaminants on washed produce
ultra high temperature pasteurization storage - ANSWER- Can be stored at room temp
If usually served cold, store at 41F/5C or below after opening
If not aseptically packaged must be refrigerated
Foods should be stored in this order: - ANSWER- 1)Ready-to-eat foods/produce
2)seafood
3)Whole cuts/beef/pork
, 4)Ground meats and ground fish
5) poultry (whole/ground)
What is the purpose of active managerial control - ANSWER- Identify and control
possible hazards throughout the flow of food
Storage of Garbage - ANSWER- Place containers, dumpsters, and compacter systems
for outside use on hard, non-absorbent surfaces that are free of standing water
-Drain plugs must be kept in place
A food handler was assigned to clean a slicer that was too difficult to move. The slicer
was unplugged. Then the removable parts were taken off the slicer and cleaned and
sanitized in a three-compartment sink. Food bits on the slicer were removed. After the
machine was wiped down with detergent and water, it was sanitized and allowed to air-
dry. Then the food handler put the machine back together. What mistake did the food
handler make? - ANSWER- a) failed to dry the machine with a clean cloth after
sanitizing it
b) failed to sanitize the machine before taking it apart
c) failed to rinse the machine after washing with detergent and water
d)failed to wash the machine with detergent and water before taking it apart
C
Foodborne intoxication is caused by eating food that contain - ANSWER- a) Viruses
b) Parasites
c) Posions
d) Bacillus
C
Biological Toxins - ANSWER- -posions created by plants, animals, mushrooms, and
bacteria
-passed through food chain
