Tap Series Questions With Correct
Detailed Answers.
1. The five risk factors identified by the CDC: purchasing food from unsafe sources,
failing to cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, and practicing poor personal hygiene, are the foundations of
the system known as: - ANSWER- Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? -
ANSWER- HMR
3. How should the temperature of sour cream be taken? - ANSWER- By removing the
lid and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? -
ANSWER- Take a corrective action
5. When leaving the food preparation area, food handlers should: - ANSWER- Leave
their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing
food? - ANSWER- Plain wedding band
7. GMP stands for: - ANSWER- Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - ANSWER- Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at
above 135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time
is not being used as control measure. What should the food worker do? - ANSWER-
Remove from the self-service bar, reheat to 165°F (74°C)
10. An organization that certifies commercial food service equipment is: - ANSWER-
NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ANSWER- Report the illness to the local
health department
12. The first step in planning a food safety training program is: Identify the topics for the
training - ANSWER- Identify the topics for the training
, 13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a
famous restaurant that was cooked to the proper temperature and held at or above
135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the
customer's destination at 6:00 PM. Upon arrival the food temperature was 120°F
(49°C). What should the restaurant do? - ANSWER- Tell the customer to discard the
food
14. Live shellfish must be received and kept at what minimum temperatures? -
ANSWER- Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the puts on
clean disposable gloves, and begins to move defrosted hamburger tomatoes. When
she's done, she slices raw onions. preparation area, as directed by the cook. Then, she
is asked to slice raw In this sequence of tasks, when should the food handler change
gloves? - ANSWER- After moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by - ANSWER- Toxi-producing algae
17. If a food worker is ill, you must always decide to either: - ANSWER- Restrict them
from handling food or exclude them from the operation
18. 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? -
ANSWER- Time-temperature abuse
19. What is the basic characteristic of a virus? - ANSWER- It requires a living host to
grow
20. If the water supply to an establishment is shut off and there is no alternate potable
water source: - ANSWER- The establishment needs to close until the water supply is
restored
22. The best way to protect from pest infestations is to: - ANSWER- Have an Integrated
Pest Management (IPM) program
23. Which of the following are three foods on the list of the "eight most common food
allergens"? - ANSWER- Milk, wheat, soybeans
24. A hand washing sink must: - ANSWER- Have drinkable warm water at a minimum of
100°F
25. 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? -
ANSWER- Sore throat with fever
Detailed Answers.
1. The five risk factors identified by the CDC: purchasing food from unsafe sources,
failing to cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, and practicing poor personal hygiene, are the foundations of
the system known as: - ANSWER- Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? -
ANSWER- HMR
3. How should the temperature of sour cream be taken? - ANSWER- By removing the
lid and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? -
ANSWER- Take a corrective action
5. When leaving the food preparation area, food handlers should: - ANSWER- Leave
their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing
food? - ANSWER- Plain wedding band
7. GMP stands for: - ANSWER- Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - ANSWER- Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at
above 135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time
is not being used as control measure. What should the food worker do? - ANSWER-
Remove from the self-service bar, reheat to 165°F (74°C)
10. An organization that certifies commercial food service equipment is: - ANSWER-
NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ANSWER- Report the illness to the local
health department
12. The first step in planning a food safety training program is: Identify the topics for the
training - ANSWER- Identify the topics for the training
, 13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a
famous restaurant that was cooked to the proper temperature and held at or above
135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the
customer's destination at 6:00 PM. Upon arrival the food temperature was 120°F
(49°C). What should the restaurant do? - ANSWER- Tell the customer to discard the
food
14. Live shellfish must be received and kept at what minimum temperatures? -
ANSWER- Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the puts on
clean disposable gloves, and begins to move defrosted hamburger tomatoes. When
she's done, she slices raw onions. preparation area, as directed by the cook. Then, she
is asked to slice raw In this sequence of tasks, when should the food handler change
gloves? - ANSWER- After moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by - ANSWER- Toxi-producing algae
17. If a food worker is ill, you must always decide to either: - ANSWER- Restrict them
from handling food or exclude them from the operation
18. 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? -
ANSWER- Time-temperature abuse
19. What is the basic characteristic of a virus? - ANSWER- It requires a living host to
grow
20. If the water supply to an establishment is shut off and there is no alternate potable
water source: - ANSWER- The establishment needs to close until the water supply is
restored
22. The best way to protect from pest infestations is to: - ANSWER- Have an Integrated
Pest Management (IPM) program
23. Which of the following are three foods on the list of the "eight most common food
allergens"? - ANSWER- Milk, wheat, soybeans
24. A hand washing sink must: - ANSWER- Have drinkable warm water at a minimum of
100°F
25. 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? -
ANSWER- Sore throat with fever
