TAP SERIES EXAM QUESTIONS AND ANSWERS

TAP SERIES EXAM QUESTIONS AND 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