TAP Series Practice Exam 2025 Questions
And Answers
A 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
, TAP Series Practice Exam 2025 Questions
And Answers
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
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
And Answers
A 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
, TAP Series Practice Exam 2025 Questions
And Answers
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
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
