TAP Series Exam Questions With
Correct Detailed Answers.
diagnosis must be reported for - ANSWER- Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANSWER- salmonella typhi,
shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANSWER- jaundice, diarrhea, vomiting, fever
high risk population - ANSWER- use pasteurized eggs for undercooked meals, shelled
eggs for recipes
5 hand washing points - ANSWER- wet hands, apply soap and wash for 10-15 seconds,
rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds
hand washing water temp - ANSWER- at least 100 F
TCS - ANSWER- time and temp control for safety
TCS examples - ANSWER- milk, chicken, cooked rice, melons, sprouts, vacuum
packed food
TCS cold temp - ANSWER- 41 F or lower
TCS hot temp - ANSWER- 135 F or higher
TCS time and temp without controls - ANSWER- 6 hours, not more than 70 F, should be
checked after 4 hours
TCS ready- to- eat - ANSWER- store for no more than 7 days, 41 F or lower, reheat to
135 F
TCS thawing - ANSWER- in cooler- 41 F or lower, under water- 70 F or lower
cooked egged served immediately temp - ANSWER- 145 F for 15 sec
cooked eggs served later temp - ANSWER- 155 F for 15 sec and held at 135 F
pooled eggs - ANSWER- cook immediately or store at 41 F
seafood, steak and chops temp - ANSWER- 145 F for 15 sec
, ground beef, ham, roasts, tenderized meats temp - ANSWER- 155 F for 15 sec
shellfish, milk, eggs received/ stored - ANSWER- received at 45 F, stored at 41 F in less
than 4 hours
frozen food received - ANSWER- frozen solid
buffet line temps - ANSWER- cold food- 41 F or lower, hot food- 135 F or higher
meat, poultry, eggs, seafood cooked in microwave - ANSWER- 165 F, rotate half way,
let stand 2 minutes after
food reheated for hot holding - ANSWER- 165 F for 15 sec within 2 hours
reheat ready to eat - ANSWER- 135 F
consumer advisory for - ANSWER- raw and under cooked animal foods
variance required for - ANSWER- live shellfish
do not use for acidic foods - ANSWER- galvanized or copper containers
label for retail sales must include - ANSWER- common name, quantity, all ingredients in
descending order by weight, artificial colors, flavors, chem. preservatives, name and
place of business, food allergens
bimetallic stemmed thermometer - ANSWER- check temp of food, insert in food up to
dimple of thermometer stem
infrared thermometer - ANSWER- check surface temp of food or equipment
thermocouple - ANSWER- use metal probe to check thin and thick foods
thermometer accuracy - ANSWER- 2 F for food, 3 F for equipment
MSDS - ANSWER- materials safety data sheet, keep for staff access, sent with
chemical shipment
OSHA - ANSWER- occupational safety and health administration, requires MSDS with
chemicals
HACCP - ANSWER- hazard analysis critical control point
USDA - ANSWER- US dept. of Agriculture, regulates and inspects meat, poultry and
eggs
Correct Detailed Answers.
diagnosis must be reported for - ANSWER- Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANSWER- salmonella typhi,
shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANSWER- jaundice, diarrhea, vomiting, fever
high risk population - ANSWER- use pasteurized eggs for undercooked meals, shelled
eggs for recipes
5 hand washing points - ANSWER- wet hands, apply soap and wash for 10-15 seconds,
rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds
hand washing water temp - ANSWER- at least 100 F
TCS - ANSWER- time and temp control for safety
TCS examples - ANSWER- milk, chicken, cooked rice, melons, sprouts, vacuum
packed food
TCS cold temp - ANSWER- 41 F or lower
TCS hot temp - ANSWER- 135 F or higher
TCS time and temp without controls - ANSWER- 6 hours, not more than 70 F, should be
checked after 4 hours
TCS ready- to- eat - ANSWER- store for no more than 7 days, 41 F or lower, reheat to
135 F
TCS thawing - ANSWER- in cooler- 41 F or lower, under water- 70 F or lower
cooked egged served immediately temp - ANSWER- 145 F for 15 sec
cooked eggs served later temp - ANSWER- 155 F for 15 sec and held at 135 F
pooled eggs - ANSWER- cook immediately or store at 41 F
seafood, steak and chops temp - ANSWER- 145 F for 15 sec
, ground beef, ham, roasts, tenderized meats temp - ANSWER- 155 F for 15 sec
shellfish, milk, eggs received/ stored - ANSWER- received at 45 F, stored at 41 F in less
than 4 hours
frozen food received - ANSWER- frozen solid
buffet line temps - ANSWER- cold food- 41 F or lower, hot food- 135 F or higher
meat, poultry, eggs, seafood cooked in microwave - ANSWER- 165 F, rotate half way,
let stand 2 minutes after
food reheated for hot holding - ANSWER- 165 F for 15 sec within 2 hours
reheat ready to eat - ANSWER- 135 F
consumer advisory for - ANSWER- raw and under cooked animal foods
variance required for - ANSWER- live shellfish
do not use for acidic foods - ANSWER- galvanized or copper containers
label for retail sales must include - ANSWER- common name, quantity, all ingredients in
descending order by weight, artificial colors, flavors, chem. preservatives, name and
place of business, food allergens
bimetallic stemmed thermometer - ANSWER- check temp of food, insert in food up to
dimple of thermometer stem
infrared thermometer - ANSWER- check surface temp of food or equipment
thermocouple - ANSWER- use metal probe to check thin and thick foods
thermometer accuracy - ANSWER- 2 F for food, 3 F for equipment
MSDS - ANSWER- materials safety data sheet, keep for staff access, sent with
chemical shipment
OSHA - ANSWER- occupational safety and health administration, requires MSDS with
chemicals
HACCP - ANSWER- hazard analysis critical control point
USDA - ANSWER- US dept. of Agriculture, regulates and inspects meat, poultry and
eggs
