Tap Series Test Questions With Correct
Detailed Answers.
when must a consumer advisory be posted - ANSWER- when serving raw or
undercooked food
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 four foundations of the system
known as - ANSWER- Active managerial control
what is the purpose of active managerial control - ANSWER- identify and control
possible hazards throughout the flow of food
Where can personal items be stored - ANSWER- In a designated area away from food
A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant
that was cooked to the proper temperature and held at or above 135F the food delivery
driver gets delayed due to a storm and arrives at the customers destinations at 6 PM
upon arrival the food temperature was 120F what should the restaurant do - ANSWER-
which of the following is a safe food handling practice - ANSWER- Clean and sanitize
food contact surfaces in constant use at least every four hours
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for
egg salad sandwiches what is the problem with the situation - ANSWER- Time
temperature abuse
Back siphoning occurs when the potable water pressure is lower than the waste water
pressure and the waste water backs in to the potable water, creating a cross
connection. The best method to prevent this from happening is: - ANSWER- Air gaps
which of the following does not require a variance and maybe a HACCP plan for retail
processing - ANSWER- raw produce
coving is - ANSWER- where floors and walls meet
food worker takes a lunch break and returns to cut tomatoes then raw chicken and then
prepare is ready to eat salad at a minimum how many time should the food work or
wash their hands - ANSWER-
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above
135F the heart TCS food is 120F 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 at 165F
Foodborne intoxication is caused by eating foods that contain - ANSWER- poisons
The food service worker must not have direct contact with food if they - ANSWER- Have
a wound that is draining
there are two temperatures ranges inside the temper danger zone in one of these
ranges there is bacteria grow the fastest and is why food that is cooling is only allow to
be in this part of the zone for two hours this temperature range is - ANSWER- 135F to
41F
The food handler prepares and delivers meals two elderly individuals receiving services
at home but sometimes require this food handler to stay home from work - ANSWER-
sore throat with fever
product stuffed with either Rall chicken or beef must be cooked to an internal
temperature of - ANSWER- 165F for one second
A organization that certifies commercial food service equipment is - ANSWER- NSF
Per the FDA what jewelry is allowed to be worn on hand or wrist while preparing food -
ANSWER- plain wedding band
food and supplies in dry storage area should be stored 6 inches off the floor away from
the walls and kept at a temperature from - ANSWER- 50 to 70°F
which of the following item should be rejected - ANSWER- food in torn packaging
What is not one of the four acceptable TCS food thawing methods - ANSWER- at room
temperature
what is the most important factor in choosing a good reputable food supplier -
ANSWER- it has been inspected and complies with local state and federal laws
The major reason for not wearing jewelry hair pins or false nails during food preparation
is - ANSWER- they can become physical contaminant
where wash machines that use hot water to sanitize must be a minimum hot water
temperature of - ANSWER- 180F
Color-coded cutting boards are used - ANSWER- To prevent cross contamination
GMP stands for - ANSWER- Good Manufacturing Practices
Detailed Answers.
when must a consumer advisory be posted - ANSWER- when serving raw or
undercooked food
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 four foundations of the system
known as - ANSWER- Active managerial control
what is the purpose of active managerial control - ANSWER- identify and control
possible hazards throughout the flow of food
Where can personal items be stored - ANSWER- In a designated area away from food
A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant
that was cooked to the proper temperature and held at or above 135F the food delivery
driver gets delayed due to a storm and arrives at the customers destinations at 6 PM
upon arrival the food temperature was 120F what should the restaurant do - ANSWER-
which of the following is a safe food handling practice - ANSWER- Clean and sanitize
food contact surfaces in constant use at least every four hours
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for
egg salad sandwiches what is the problem with the situation - ANSWER- Time
temperature abuse
Back siphoning occurs when the potable water pressure is lower than the waste water
pressure and the waste water backs in to the potable water, creating a cross
connection. The best method to prevent this from happening is: - ANSWER- Air gaps
which of the following does not require a variance and maybe a HACCP plan for retail
processing - ANSWER- raw produce
coving is - ANSWER- where floors and walls meet
food worker takes a lunch break and returns to cut tomatoes then raw chicken and then
prepare is ready to eat salad at a minimum how many time should the food work or
wash their hands - ANSWER-
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above
135F the heart TCS food is 120F 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 at 165F
Foodborne intoxication is caused by eating foods that contain - ANSWER- poisons
The food service worker must not have direct contact with food if they - ANSWER- Have
a wound that is draining
there are two temperatures ranges inside the temper danger zone in one of these
ranges there is bacteria grow the fastest and is why food that is cooling is only allow to
be in this part of the zone for two hours this temperature range is - ANSWER- 135F to
41F
The food handler prepares and delivers meals two elderly individuals receiving services
at home but sometimes require this food handler to stay home from work - ANSWER-
sore throat with fever
product stuffed with either Rall chicken or beef must be cooked to an internal
temperature of - ANSWER- 165F for one second
A organization that certifies commercial food service equipment is - ANSWER- NSF
Per the FDA what jewelry is allowed to be worn on hand or wrist while preparing food -
ANSWER- plain wedding band
food and supplies in dry storage area should be stored 6 inches off the floor away from
the walls and kept at a temperature from - ANSWER- 50 to 70°F
which of the following item should be rejected - ANSWER- food in torn packaging
What is not one of the four acceptable TCS food thawing methods - ANSWER- at room
temperature
what is the most important factor in choosing a good reputable food supplier -
ANSWER- it has been inspected and complies with local state and federal laws
The major reason for not wearing jewelry hair pins or false nails during food preparation
is - ANSWER- they can become physical contaminant
where wash machines that use hot water to sanitize must be a minimum hot water
temperature of - ANSWER- 180F
Color-coded cutting boards are used - ANSWER- To prevent cross contamination
GMP stands for - ANSWER- Good Manufacturing Practices
