-TAP Series Practice Exam- Questions And Answers A+GRADED

-TAP Series Practice Exam- Questions
And Answers A+GRADED
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four
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egg salad sandwiches. What is the problem with this situation? -
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correct answer...✔✔Time-temperature abuse
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how many days can prepared food that has been kept at 41F or below be held before it m
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ust be thrown out? - correct answer...✔✔7 Days
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sliced oranges can be safely stored - correct answer...✔✔
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wrapped in a plastic container in a reach-in refrigerator at at or below 41F below ready-
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to-eat food. w




which of the following bacteria might be most commonly found in a food worker's open w
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ound? - correct answer...✔✔staphylococcus aureus
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which cleaning product is required to stop cross-contact of allergen foods: -
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correct answer...✔✔detergent
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tongs that fail to consistently perform in the correct manner should be discarded because
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w- correct answer...✔✔they cannot be repaired**
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ciguatoxin contamination is caused by - correct answer...✔✔toxi-producing algae
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how should the temperature of sour cream be taken? - correct answer...✔✔
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by removing the lid and placing a thermometer stem in the cream
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what is the most important factor in choosing a good reputable food supplier? -
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wcorrect answer...✔✔ w


it has been inspected and complies with local, state, and federal laws
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foodborne intoxication is caused by eating foods that contain: - correct answer...✔✔
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poisons

which of the following is a safe food handling practice: - correct answer...✔✔
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clean and sanitize food contact surfaces in constant use at least every 4 hours
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frozen vegetables are rejected during receiving for having large ice crystals on the food a
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nd packaging. what is the problem that caused this? - correct answer...✔✔time-
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temperature abuse w




AGRADESOLUTIONS i

, what is the purpose of Active Managerial Control - correct answer...✔✔
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Identify and control possible hazards throughout the flow of food.
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the term "cross-contact" in food safety refers to: - correct answer...✔✔
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allergen prevention w




a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and t
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hen prepares ready to eat salads. At a minimum, how many times should the food worker
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washed their hands? - correct answer...✔✔three times
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if a customer vomits in a food preparation area, what should be done? - correct answer...
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✔✔isolate the area until it is properly cleaned and sanitized
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how many people must have the same symptoms to be called a foodborne illness outbre
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ak? - correct answer...✔✔2
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manufacturers provide SDS with all pesticides and chemicals. SDS stands for: -
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correct answer...✔✔safety data sheets
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where can personal items be stored? - correct answer...✔✔
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in a designated area away from food
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time as a public health control is being used to monito chicken salad on a buffet table. wh
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en it is first placed on the buffet table the maximum temperature must be: -
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wcorrect answer...✔✔41F w




in the three-
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sink manual warewashing process, the detergent wash water must be ___ or higher: -
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wcorrect answer...✔✔110F w




which of the following items should be rejected? - correct answer...✔✔
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food in torn packaging w w w




when must a consumer advisory be posted? - correct answer...✔✔
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when serving raw or undercooked food
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per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food?
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- correct answer...✔✔plain wedding band
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food defense systems are needed to protect from - correct answer...✔✔
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Intentional contamination w




live shellfish must be received and kept at minimum temperatures - correct answer...✔✔
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air 45F w


internal 50F w




AGRADESOLUTIONS i