TAP series exam latest update terms with verified solutions.
diagnosis must be reported for - ✔✔✔ Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ✔✔✔ salmonella typhi, shigella
spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ✔✔✔ jaundice, diarrhea, vomiting, fever
high risk population - ✔✔✔ use pasteurized eggs for undercooked meals, shelled eggs for
recipes
5 hand washing points - ✔✔✔ 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 - ✔✔✔ at least 100 F
TCS - ✔✔✔ time and temp control for safety
TCS examples - ✔✔✔ milk, chicken, cooked rice, melons, sprouts, vacuum packed food
TCS cold temp - ✔✔✔ 41 F or lower
TCS hot temp - ✔✔✔ 135 F or higher
TCS time and temp without controls - ✔✔✔ 6 hours, not more than 70 F, should be
checked after 4 hours
TCS ready- to- eat - ✔✔✔ store for no more than 7 days, 41 F or lower, reheat to 135 F
TCS thawing - ✔✔✔ in cooler- 41 F or lower, under water- 70 F or lower
cooked egged served immediately temp - ✔✔✔ 145 F for 15 sec
cooked eggs served later temp - ✔✔✔ 155 F for 15 sec and held at 135 F
pooled eggs - ✔✔✔ cook immediately or store at 41 F
seafood, steak and chops temp - ✔✔✔ 145 F for 15 sec
ground beef, ham, roasts, tenderized meats temp - ✔✔✔ 155 F for 15 sec
diagnosis must be reported for - ✔✔✔ Hepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ✔✔✔ salmonella typhi, shigella
spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ✔✔✔ jaundice, diarrhea, vomiting, fever
high risk population - ✔✔✔ use pasteurized eggs for undercooked meals, shelled eggs for
recipes
5 hand washing points - ✔✔✔ 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 - ✔✔✔ at least 100 F
TCS - ✔✔✔ time and temp control for safety
TCS examples - ✔✔✔ milk, chicken, cooked rice, melons, sprouts, vacuum packed food
TCS cold temp - ✔✔✔ 41 F or lower
TCS hot temp - ✔✔✔ 135 F or higher
TCS time and temp without controls - ✔✔✔ 6 hours, not more than 70 F, should be
checked after 4 hours
TCS ready- to- eat - ✔✔✔ store for no more than 7 days, 41 F or lower, reheat to 135 F
TCS thawing - ✔✔✔ in cooler- 41 F or lower, under water- 70 F or lower
cooked egged served immediately temp - ✔✔✔ 145 F for 15 sec
cooked eggs served later temp - ✔✔✔ 155 F for 15 sec and held at 135 F
pooled eggs - ✔✔✔ cook immediately or store at 41 F
seafood, steak and chops temp - ✔✔✔ 145 F for 15 sec
ground beef, ham, roasts, tenderized meats temp - ✔✔✔ 155 F for 15 sec
