TAP Series: Food Safety Training
Study online at https://quizlet.com/_htiocm
1. Which cleaning product is required to stop cross-contact of allergen foods:: -
Detergent
2. In the three-sink manual ware washing process, the detergent wash water
must be ___ or higher:: 110F
3. Ware wash machines that use hot whater to sanitize must have a minimum
hot water temperature of:: 180F
4. Eggs are inspected by which federal agency:: U.S. Department of Agriculture (USDA)
5. Which of the following is NOT considered as one of the "highly susceptible
populations" (HSPs):: Pregnant women
6. If a critical limit in a HACCP System is not met, what must immediately be
done?: Take a corrective action
7. Which food item may be handled with bare hands?: Raw chicken
8. 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?: Sore throat with fever
9. A food handler has finished trimming raw chicken on a cutting board and
needs the board to prep vegetables. What must be done to the cutting board?: It
must be washed, rinsed, and sanitized
10. What is the most important factor in choosing a good reputable food sup-
plier?: It has been inspected and complies with local, state, and federal laws
11. Frozen vegetables are rejected during receiving for having large ice crystals
on the food and packaging. What is the problem the caused this?: Time temperature
abuse
12. In top to bottom order, how should a fresh pork roast, fresh salmon, a
container of lettuce, and fresh turkey breasts be stored in a cooler?: Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
13. A food handler pulled a hotel pan of egg salad from the cooler and used it to
prepare four egg salad sandwiches, What is the problem with this situation?: -
Time temperature abuse
14. When must a consumer advisory be posted?: When serving raw or under cooked food
15. What is the purpose Active Managerial Control?: Identify and control possible hazards
throughout the flow of food
1/6
, TAP Series: Food Safety Training
Study online at https://quizlet.com/_htiocm
16. A chef sanitized a thermometer probe and then checked the temperature
of beef stew being held in a hot holding unit. The temperature was 120F,
which did not meet the operation's critical limit of 135F. The chef recorded
the temperature of the stew in the log and reheated the stew to 165F for 15
seconds. Which was the corrective action?: Reheating the stew
17. An operation received a violation in the outside area of the facility. The
manager reviewed the area and saw that the dumpster was placed on gravel.
The lids were closed, and the drain plug was in place to prevent the dumpster
from draining. What is the problem.: The surface underneath the dumpster should have been paved
with concrete or asphalt
18. Floor mounted equipment and food items must be ___ off the floor.: 6"
19. Foodborne intoxication is caused by eating foods that contain:: Poisons
20. Where should food handlers wash their hands?: Hand washing sink
21. The chef has just finished preparing raw chicken breasts in a citrus marinade.
She will store them in the refrigerator for the next shift and serve at dinner. In
order to prevent possible cross contamination, where should the chef place the
tray of chicken breasts in the refrigerator?: On the bottom shelf next to the ground turkey
22. A.L.E.R.T is:: An FDA food defense system
23. What must food handlers do after touching their body or clothing?: Wash their
hands
24. What is the mininmum internal temperature for transporting hot TCS food
and hot holding TCS food items?: 135F
25. What jewelry is allowed to be worn on hands or wrists while preparing
food:: Plain wedding band
26. A woman runs out of the bathroom in a fast food restaurant, and frantically
tells the manager that the toilet has backed up and is over flowing into the
service area. What should the manager do?: Close the restaurant and report the incident to the
local health department
27. The minimum internal temperature of a pork roast or tuna casserole cooked
in a microwave is:: 165°F for 15 seconds
28. Disposable food service gloves must:: Be changed when changing tasks
2/6
Study online at https://quizlet.com/_htiocm
1. Which cleaning product is required to stop cross-contact of allergen foods:: -
Detergent
2. In the three-sink manual ware washing process, the detergent wash water
must be ___ or higher:: 110F
3. Ware wash machines that use hot whater to sanitize must have a minimum
hot water temperature of:: 180F
4. Eggs are inspected by which federal agency:: U.S. Department of Agriculture (USDA)
5. Which of the following is NOT considered as one of the "highly susceptible
populations" (HSPs):: Pregnant women
6. If a critical limit in a HACCP System is not met, what must immediately be
done?: Take a corrective action
7. Which food item may be handled with bare hands?: Raw chicken
8. 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?: Sore throat with fever
9. A food handler has finished trimming raw chicken on a cutting board and
needs the board to prep vegetables. What must be done to the cutting board?: It
must be washed, rinsed, and sanitized
10. What is the most important factor in choosing a good reputable food sup-
plier?: It has been inspected and complies with local, state, and federal laws
11. Frozen vegetables are rejected during receiving for having large ice crystals
on the food and packaging. What is the problem the caused this?: Time temperature
abuse
12. In top to bottom order, how should a fresh pork roast, fresh salmon, a
container of lettuce, and fresh turkey breasts be stored in a cooler?: Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
13. A food handler pulled a hotel pan of egg salad from the cooler and used it to
prepare four egg salad sandwiches, What is the problem with this situation?: -
Time temperature abuse
14. When must a consumer advisory be posted?: When serving raw or under cooked food
15. What is the purpose Active Managerial Control?: Identify and control possible hazards
throughout the flow of food
1/6
, TAP Series: Food Safety Training
Study online at https://quizlet.com/_htiocm
16. A chef sanitized a thermometer probe and then checked the temperature
of beef stew being held in a hot holding unit. The temperature was 120F,
which did not meet the operation's critical limit of 135F. The chef recorded
the temperature of the stew in the log and reheated the stew to 165F for 15
seconds. Which was the corrective action?: Reheating the stew
17. An operation received a violation in the outside area of the facility. The
manager reviewed the area and saw that the dumpster was placed on gravel.
The lids were closed, and the drain plug was in place to prevent the dumpster
from draining. What is the problem.: The surface underneath the dumpster should have been paved
with concrete or asphalt
18. Floor mounted equipment and food items must be ___ off the floor.: 6"
19. Foodborne intoxication is caused by eating foods that contain:: Poisons
20. Where should food handlers wash their hands?: Hand washing sink
21. The chef has just finished preparing raw chicken breasts in a citrus marinade.
She will store them in the refrigerator for the next shift and serve at dinner. In
order to prevent possible cross contamination, where should the chef place the
tray of chicken breasts in the refrigerator?: On the bottom shelf next to the ground turkey
22. A.L.E.R.T is:: An FDA food defense system
23. What must food handlers do after touching their body or clothing?: Wash their
hands
24. What is the mininmum internal temperature for transporting hot TCS food
and hot holding TCS food items?: 135F
25. What jewelry is allowed to be worn on hands or wrists while preparing
food:: Plain wedding band
26. A woman runs out of the bathroom in a fast food restaurant, and frantically
tells the manager that the toilet has backed up and is over flowing into the
service area. What should the manager do?: Close the restaurant and report the incident to the
local health department
27. The minimum internal temperature of a pork roast or tuna casserole cooked
in a microwave is:: 165°F for 15 seconds
28. Disposable food service gloves must:: Be changed when changing tasks
2/6
