TAP series exam questions and answers
with solutions
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
shellfish, milk, eggs received/ stored - ANSWER received at 45 F, stored at 41 F in less than 4
hours
frozen food received - ANSWER frozen solid
buffet line temps - ANSWER cold food- 41 F or lower, hot food- 135 F or higher
meat, poultry, eggs, seafood cooked in microwave - ANSWER 165 F, rotate half way, let stand 2
minutes after
with solutions
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
shellfish, milk, eggs received/ stored - ANSWER received at 45 F, stored at 41 F in less than 4
hours
frozen food received - ANSWER frozen solid
buffet line temps - ANSWER cold food- 41 F or lower, hot food- 135 F or higher
meat, poultry, eggs, seafood cooked in microwave - ANSWER 165 F, rotate half way, let stand 2
minutes after
