Tap Series Food Safety Questions With
Correct Detailed Answers.
In dry storage the humidity should be maintained around - ANSWER- 50%
When a problem arises, a plan that focuses on preparation, response and recovery is
known as: - ANSWER- crisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
ANSWER- HACCP
Principle four of developing a HACCP plan is one way of checking if the HACCP system
is working and is called: - ANSWER- monitoring procedures
Principle one of developing a HACCP plan: - ANSWER- conduct a hazard analysis
Principle two of developing a HACCP plan: - ANSWER- determine critical control points
Principle three of developing a HACCP plan: - ANSWER- establish critical limits
Principle five of developing a HACCP plan: - ANSWER- identify corrective actions
Principle six of developing a HACCP plan: - ANSWER- verify that the system works
Principle seven of developing a HACCP plan: - ANSWER- good record keeping
the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest - ANSWER- 135F (57C) to 70F (21C)
OSHA requires suppliers and manufactures to provide: - ANSWER- material safety data
sheets
In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: - ANSWER- 110F (43C)
washware machines that use hot water to sanitize must a minimum hot water temp of: -
ANSWER- 180F (82C)
eggs are inspected by witch federal agency - ANSWER- USDA
Which of the following is not considered as one of the "highly susceptible populations." -
ANSWER- pregnant women
, highly susceptible populations - ANSWER- young children
highly susceptible populations - ANSWER- elderly people
highly susceptible populations - ANSWER- people with weak immune systems
If a critical limit in a HACCP system is not met, what must immediately be done? -
ANSWER- Take a corrective action
Which foods are mostly sources of scombrotoxin? - ANSWER- fish
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
in top-to-bottom, how should food be stored in a cooler - ANSWER- ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry.
a food handler pulled a hotel pan of eggs salad from the cooler and used it to prepare
four egg salad sandwiches. what is the problem with this situation? - ANSWER- time-
temp abuse
what is the purpose active managerial control? - ANSWER- identify and control possible
hazards throughout the flow of food
Foodborne intoxication is caused by eating food that contain: - ANSWER- poison
Hepatitis A virus would most likely be found in what food - ANSWER- raw oysters
A.L.E.R.T is: - ANSWER- FDA food defense system
a correct method for calibrating a stem type thermometer is: - ANSWER- in water and
ice, and calibrate to 0F (-18C)
what is the minimum internal temp for transporting hot TCS food and hot holding TCS
food items? - ANSWER- 135F (57C)
what pathogen is most commonly found on the skin of healthy people? - ANSWER-
Staphylococcus Aureus.
the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - ANSWER- 165F (74C)
what are the minimum footcandles allowed for a walk-in refrigerator? - ANSWER- 10
footcandles ( 108 LUX)
Correct Detailed Answers.
In dry storage the humidity should be maintained around - ANSWER- 50%
When a problem arises, a plan that focuses on preparation, response and recovery is
known as: - ANSWER- crisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
ANSWER- HACCP
Principle four of developing a HACCP plan is one way of checking if the HACCP system
is working and is called: - ANSWER- monitoring procedures
Principle one of developing a HACCP plan: - ANSWER- conduct a hazard analysis
Principle two of developing a HACCP plan: - ANSWER- determine critical control points
Principle three of developing a HACCP plan: - ANSWER- establish critical limits
Principle five of developing a HACCP plan: - ANSWER- identify corrective actions
Principle six of developing a HACCP plan: - ANSWER- verify that the system works
Principle seven of developing a HACCP plan: - ANSWER- good record keeping
the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest - ANSWER- 135F (57C) to 70F (21C)
OSHA requires suppliers and manufactures to provide: - ANSWER- material safety data
sheets
In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: - ANSWER- 110F (43C)
washware machines that use hot water to sanitize must a minimum hot water temp of: -
ANSWER- 180F (82C)
eggs are inspected by witch federal agency - ANSWER- USDA
Which of the following is not considered as one of the "highly susceptible populations." -
ANSWER- pregnant women
, highly susceptible populations - ANSWER- young children
highly susceptible populations - ANSWER- elderly people
highly susceptible populations - ANSWER- people with weak immune systems
If a critical limit in a HACCP system is not met, what must immediately be done? -
ANSWER- Take a corrective action
Which foods are mostly sources of scombrotoxin? - ANSWER- fish
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
in top-to-bottom, how should food be stored in a cooler - ANSWER- ready to eat foods,
seafood, whole cuts of beef and pork,ground meat and fish, ground and whole poultry.
a food handler pulled a hotel pan of eggs salad from the cooler and used it to prepare
four egg salad sandwiches. what is the problem with this situation? - ANSWER- time-
temp abuse
what is the purpose active managerial control? - ANSWER- identify and control possible
hazards throughout the flow of food
Foodborne intoxication is caused by eating food that contain: - ANSWER- poison
Hepatitis A virus would most likely be found in what food - ANSWER- raw oysters
A.L.E.R.T is: - ANSWER- FDA food defense system
a correct method for calibrating a stem type thermometer is: - ANSWER- in water and
ice, and calibrate to 0F (-18C)
what is the minimum internal temp for transporting hot TCS food and hot holding TCS
food items? - ANSWER- 135F (57C)
what pathogen is most commonly found on the skin of healthy people? - ANSWER-
Staphylococcus Aureus.
the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: - ANSWER- 165F (74C)
what are the minimum footcandles allowed for a walk-in refrigerator? - ANSWER- 10
footcandles ( 108 LUX)
