TAP Series Practice Exam

TAP Series Practice ExamA food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - correct answer-Time-temperature abuse how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - correct answer-7 Days sliced oranges can be safely stored - correct answer-wrapped in a plastic container in a reach-in refrigerator at at or below 41F below ready-to-eat food. which of the following bacteria might be most commonly found in a food worker's open wound? - correct answer-staphylococcus aureus which cleaning product is required to stop cross-contact of allergen foods: - correct answer-detergent tongs that fail to consistently perform in the correct manner should be discarded because - correct answer-they cannot be repaired** ciguatoxin contamination is caused by - correct answer-toxi-producing algae how should the temperature of sour cream be taken? - correct answer-by removing the lid and placing a thermometer stem in the cream what is the most important factor in choosing a good reputable food supplier? - correct answer-it has been inspected and complies with local, state, and federal laws foodborne intoxication is caused by eating foods that contain: - correct answer-poisons which of the following is a safe food handling practice: - correct answer-clean and sanitize food contact surfaces in constant use at least every 4 hours frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. what is the problem that caused this? - correct answer-time-temperature abuse what is the purpose of Active Managerial Control - correct answer-Identify and control possible hazards throughout the flow of food. the term "cross-contact" in food safety refers to: - correct answer-allergen prevention a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then prepares ready to eat salads. At a minimum, how many times should the food worker washed their hands? - correct answer-three times Page 2 of 7 if a customer vomits in a food preparation area, what should be done? - correct answer-isolate the area until it is properly cleaned and sanitized how many people must have the same symptoms to be called a foodborne illness outbreak? - correct answer-2 manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - correct answer-safety data sheets where can personal items be stored? - correct answer-in a designated area away from food time as a public health control is being used to monito chicken salad on a buffet table. when it is first placed on the buffet table the maximum temperature must be: - correct answer-41F in the three-sink manual warewashing process, the detergent wash water must be or higher: - correct answer-110F which of the following items should be rejected? - correct answer-food in torn packaging when must a consumer advisory be posted? - correct answer-when serving raw or undercooked food per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? - correct answer-plain wedding band food defense systems are needed to protect from - correct answer-Intentional contamination live shellfish must be received and kept at minimum temperatures - correct answer-air 45F internal 50F which of the following is not one of the five most common hazards according to the CDC? - correct answer-food recalls clean plates are required for each trip to a buffet because: - correct answer-contamination can be prevented Frozen foods must be when delivered - correct answer-hard frozen there are two temperature ranges inside the TDZ. In one of these ranges is where bacteria from the fastest and is why food is cooling is allow to be in this part of the zone for 2 hours. this temperature range is: - correct answer-125F-70F Color coded cutting boards are used: - correct answer-To prevent cross contamination which of these disease-causing bacteria may be found in shell eggs? - correct answer-non-typhoidal Salmonella floor mounted equipment and food items must be off the floor - correct answer-6" Page 3 of 7 principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called: - correct answer-monitoring procedures hot TCS food on a self-service bar was originally placed on the self-serviced bar at at above 135F. the hot TCS food is 120F after 2 hours of service. Time is not being used as a control measure. What should the food worker do? - correct answerthe best way to protect from pest infestations is to: - correct answer-have an integrated pest managment program A food worker records the temperature of the potato salad in a refrigerated display case at 7 am. another food worker starts their shift at 12 pm and records the temperature is 51F. what should the food worker do? - correct answer-discard the food*** on her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. then, she is asked to slice raw tomatoes. when she's done, she slices raw onions. in this sequence of tasks, when should the food handler change gloves? - correct answer-after moving the hamburger patties to the preparation area Products stuffed with either raw chicken or beef must be cooked to an internal temperature of: - correct answer-165F for 1 second If a critical limit in a HACCP system is not met, what must immediately be done? - correct answer-take corrective action the entire hand washing process should be for a minimum of: - correct answer-20 seconds a food delivery driver, using his own car picks up hot food at 1 pm from a famous resturant that was cooked to the proper temperature and held at or above 135F. the food delivery drivers gets delayed due to a storm and srrives at the customer's destinaion at 6 pm. what should the resturant do? - correct answer-tell the customer to discard the food the major reason to not wear jewelry, hair pins r false nails during food preparation is: - correct answer-they can become a physical contaminant A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135° F (57°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action? - correct answer-reheating the stew where should food handlers wash their hands? - correct answer-handwashing sink if the concentration of sanitizing solutions is too strong: - correct answer-they will be too hot Page 4 of 7 a father takes his four year old daughter and her friend to the local hamburger diner after swimming lessons. the friend wants a hot dog, and his daughter wants a hamburger. because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter. what should the server do? - correct answer-explain that the restaurant cannot serve rare hamburgers to young children the chef prepared a large quantity of home-made beef stew and divided it up into two shallow pans for cooling. he placed the pans in the refrigerator, and stirred them frequently. however, he was unsuccessful in cooling the stew from 135F to 70F within 2 hours. what must the chef do to safely cool the stew? - correct answer-he must reheat the stew to 165F and then begin the cooling process again a food handler prepares and delivers meals to elderly individuals receiving services at home. what symptoms require this food handler to stay home from work? - correct answer-sore throat with fever which of the following are three foods t-on the list of the "eight most common food allergens"? - correct answer-milk, wheat, soybeans What must be done with TCS food that will be help longer than 24 hours? - correct answer-label the food container with its name and use-by date if a food worker is ill, you must always decide to either: - correct answer-restrict them from handling food or exclude them from the operation