TAP Series: Food Safety Training
Practice Test Questions With Answers.
what is the best type of temperature measuring device used in a refrigerator - air probe
Foodborne intoxication is caused by eating foods that contain: - poisons
Clean plates are required for each trip to a buffet because - contamination can be
prevented
Which of these three most common chemical sanitizers is NOT true: - Quats use a
minimum water temperature of 60°F 20°C for 7 seconds of contact
1. hot TCS food on the self-service bar was originally placed on the self-service bar at
above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service time is not
being used to control the measure. What should the food worker do? - Remove from
self-service bar, reheat hundred and 165°F 74°C
How often should you change disposable food service gloves - be changed when
changing tasks
which of the following describe diarrhea, vomiting, fever, and jaundice, and are required
to be reported to the local health authority? - Symptoms
what must be done with a TCS food that will be helpful longer than 24 hours - label the
food container with its name and use by date
a food handler has finished trimming chicken on a cutting board and needs the cutting
board prepped vegetables. What must be done to the cutting board? - It must be
washed, rinsed, and sanitized
Color coded cutting boards are used: - To prevent cross contamination
To protect from backflow, ice containers must: - have good drainage and air gap
the major reason to not wear jewelry, hairpins or false males during food preparation is:
- They can become a physical contaminant
Food must be cooled from 135°F to within 2 hours - 70°F
refrigerator temperatures should be: - 38°F 3°C to 41°F 5°C
, products stuffed with raw chicken or beef must be cooked to internal temperature of -
165°F 74°C for 1 second
tongs that fail to consistently perform in the correct manner should be discarded
because: - they cannot be properly cleaned and sanitized
how should temperatures of the sour cream be taken - by removing the lid and placing
the thermometer stem in the sour cream
food and supplies in dry storage areas should be stored 6 inches off the floor, away
from walls, and kept at a temperature from: - 50 to 70°F
live shellfish must be received and kept at warm temperatures - air 45°F 7°C, internal
50°F (10°C)
which of the following is a safe food handling practice? - Clean and sanitize food contact
surfaces inconsistent use at least every 4 hours
how many people must have same symptoms to be called a foodborne illness outbreak
-2
Ciguatoxin contamination is caused by - Toxi-producing algae
if the concentration of sanitizing solutions is to strong - can corrode metal
which product is required to stop cross contact of allergen foods - detergent
1. the internal receiving temperature of fresh raw beef must be: - 41°F (5°C)
1. the food service worker must not have direct contact with food if they: - have a wound
that is draining
top to bottom order how should a fish pork roast, fresh salmon, a container of lettuce,
and fresh turkey breast be stored in a cooler - lettuce, fresh salmon, fresh pork roast,
fresh turkey breast
what is NOT one of four acceptable TCS foods thawing methods - at room temperature
which of these degreasing causing bacteria may be found in an shell eggs - Non-
typhoidal salmonella
a food worker records the temperature of of potato salad in a refrigerated display case
after placing it in the refrigerator displays case at 7 AM. Another food worker starts their
shift at 12 PM and the records of the temperature is 51°F (11°C). What should the food
worker do? - remove the potato salad and chill in the freezer for 1 hour
Practice Test Questions With Answers.
what is the best type of temperature measuring device used in a refrigerator - air probe
Foodborne intoxication is caused by eating foods that contain: - poisons
Clean plates are required for each trip to a buffet because - contamination can be
prevented
Which of these three most common chemical sanitizers is NOT true: - Quats use a
minimum water temperature of 60°F 20°C for 7 seconds of contact
1. hot TCS food on the self-service bar was originally placed on the self-service bar at
above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service time is not
being used to control the measure. What should the food worker do? - Remove from
self-service bar, reheat hundred and 165°F 74°C
How often should you change disposable food service gloves - be changed when
changing tasks
which of the following describe diarrhea, vomiting, fever, and jaundice, and are required
to be reported to the local health authority? - Symptoms
what must be done with a TCS food that will be helpful longer than 24 hours - label the
food container with its name and use by date
a food handler has finished trimming chicken on a cutting board and needs the cutting
board prepped vegetables. What must be done to the cutting board? - It must be
washed, rinsed, and sanitized
Color coded cutting boards are used: - To prevent cross contamination
To protect from backflow, ice containers must: - have good drainage and air gap
the major reason to not wear jewelry, hairpins or false males during food preparation is:
- They can become a physical contaminant
Food must be cooled from 135°F to within 2 hours - 70°F
refrigerator temperatures should be: - 38°F 3°C to 41°F 5°C
, products stuffed with raw chicken or beef must be cooked to internal temperature of -
165°F 74°C for 1 second
tongs that fail to consistently perform in the correct manner should be discarded
because: - they cannot be properly cleaned and sanitized
how should temperatures of the sour cream be taken - by removing the lid and placing
the thermometer stem in the sour cream
food and supplies in dry storage areas should be stored 6 inches off the floor, away
from walls, and kept at a temperature from: - 50 to 70°F
live shellfish must be received and kept at warm temperatures - air 45°F 7°C, internal
50°F (10°C)
which of the following is a safe food handling practice? - Clean and sanitize food contact
surfaces inconsistent use at least every 4 hours
how many people must have same symptoms to be called a foodborne illness outbreak
-2
Ciguatoxin contamination is caused by - Toxi-producing algae
if the concentration of sanitizing solutions is to strong - can corrode metal
which product is required to stop cross contact of allergen foods - detergent
1. the internal receiving temperature of fresh raw beef must be: - 41°F (5°C)
1. the food service worker must not have direct contact with food if they: - have a wound
that is draining
top to bottom order how should a fish pork roast, fresh salmon, a container of lettuce,
and fresh turkey breast be stored in a cooler - lettuce, fresh salmon, fresh pork roast,
fresh turkey breast
what is NOT one of four acceptable TCS foods thawing methods - at room temperature
which of these degreasing causing bacteria may be found in an shell eggs - Non-
typhoidal salmonella
a food worker records the temperature of of potato salad in a refrigerated display case
after placing it in the refrigerator displays case at 7 AM. Another food worker starts their
shift at 12 PM and the records of the temperature is 51°F (11°C). What should the food
worker do? - remove the potato salad and chill in the freezer for 1 hour
