TAP series exam Questions And
Answers A+GRADED
diagnosis must be reported for - correct answer...Hepatitis A, Norovirus, Jaundice
w w w w w w w w w w
notify local regulatory authority, coordinate with med. for -
w w w w w w w w
correct answer...salmonella typhi, shigella spp., engterohemorrhagic, shiga toxin-
w w w w w w w w
producing escherichia coli
w w w
report these illnesses - correct answer...jaundice, diarrhea, vomiting, fever
w w w w w w w w
high risk population -
w w w
correct answer...use pasteurized eggs for undercooked meals, shelled eggs for recipes
w w w w w w w w w w w
5 hand washing points - correct answer...wet hands, apply soap and wash for 10-
w w w w w w w w w w w w w
15 seconds, rinse with warm water, dry with paper towel or dryer, total wash time is 20 se
w w w w w w w w w w w w w w w w w
conds
hand washing water temp - correct answer...at least 100 F
w w w w w w w w w
TCS - correct answer...time and temp control for safety
w w w w w w w w
TCS examples -
w w
correct answer...milk, chicken, cooked rice, melons, sprouts, vacuum packed food
w w w w w w w w w w
TCS cold temp - correct answer...41 F or lower
w w w w w w w w
TCS hot temp - correct answer...135 F or higher
w w w w w w w w
TCS time and temp without controls -
w w w w w w
correct answer...6 hours, not more than 70 F, should be checked after 4 hours
w w w w w w w w w w w w w w
TCS ready- to- eat -
w w w w
correct answer...store for no more than 7 days, 41 F or lower, reheat to 135 F
w w w w w w w w w w w w w w w w
TCS thawing - correct answer...in cooler- 41 F or lower, under water- 70 F or lower
w w w w w w w w w w w w w w w
cooked egged served immediately temp - correct answer...145 F for 15 sec
w w w w w w w w w w w
cooked eggs served later temp - correct answer...155 F for 15 sec and held at 135 F
w w w w w w w w w w w w w w w w
pooled eggs - correct answer...cook immediately or store at 41 F
w w w w w w w w w w
AGRADESOLUTIONS i
Answers A+GRADED
diagnosis must be reported for - correct answer...Hepatitis A, Norovirus, Jaundice
w w w w w w w w w w
notify local regulatory authority, coordinate with med. for -
w w w w w w w w
correct answer...salmonella typhi, shigella spp., engterohemorrhagic, shiga toxin-
w w w w w w w w
producing escherichia coli
w w w
report these illnesses - correct answer...jaundice, diarrhea, vomiting, fever
w w w w w w w w
high risk population -
w w w
correct answer...use pasteurized eggs for undercooked meals, shelled eggs for recipes
w w w w w w w w w w w
5 hand washing points - correct answer...wet hands, apply soap and wash for 10-
w w w w w w w w w w w w w
15 seconds, rinse with warm water, dry with paper towel or dryer, total wash time is 20 se
w w w w w w w w w w w w w w w w w
conds
hand washing water temp - correct answer...at least 100 F
w w w w w w w w w
TCS - correct answer...time and temp control for safety
w w w w w w w w
TCS examples -
w w
correct answer...milk, chicken, cooked rice, melons, sprouts, vacuum packed food
w w w w w w w w w w
TCS cold temp - correct answer...41 F or lower
w w w w w w w w
TCS hot temp - correct answer...135 F or higher
w w w w w w w w
TCS time and temp without controls -
w w w w w w
correct answer...6 hours, not more than 70 F, should be checked after 4 hours
w w w w w w w w w w w w w w
TCS ready- to- eat -
w w w w
correct answer...store for no more than 7 days, 41 F or lower, reheat to 135 F
w w w w w w w w w w w w w w w w
TCS thawing - correct answer...in cooler- 41 F or lower, under water- 70 F or lower
w w w w w w w w w w w w w w w
cooked egged served immediately temp - correct answer...145 F for 15 sec
w w w w w w w w w w w
cooked eggs served later temp - correct answer...155 F for 15 sec and held at 135 F
w w w w w w w w w w w w w w w w
pooled eggs - correct answer...cook immediately or store at 41 F
w w w w w w w w w w
AGRADESOLUTIONS i
