TAP Series: Food Safety Training practice Test Questions
With Complete Solutions
1. A food handler puts on disposable gloves and begins to move
defrost hamburger patties from the refrigerator to the preparation
station area, then slices raw tomatoes and onions. When should
the food handler change cloves Correct Answers After moving
hamburger patties to the preparation area.
1. A.L.E.R.T. is Correct Answers An FDA food defense
system
1. critical limit in the HACCP system is not met, what must
immediately be done? Correct Answers Take a corrective
action
1. frozen foods must be__when delivered Correct Answers
hard frozen
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? Correct
Answers Remove from self-service bar, reheat hundred and
165°F 74°C
1. the chef has just finished preparing raw chicken breast in the
citrus marmalade. She will store them in a refrigerator for the
next shift to cook and serve at dinner. In the order to prevent
possible cross-contamination, where should the chef placed the
, trade of chicken breast in the refrigerator Correct Answers on
the bottom shelf next to the ground turkey
1. the chef just removed the chicken and noodles casserole from
the oven. He reaches for his ballistic standard thermometer to
check the temperature. Where should the chef insert the
thermometer to get an accurate reading? Correct Answers Into
the center, or the thickest part of the casserole
1. the chef prepared a large quantity of homemade beef stew and
divided up into two shallow pans for cooling. He placed pans in
the refrigerator, and stirred them frequently. However, he was
unsuccessful in cooling the stew from 135°F (57°C) to 70°F
(21°C) within two hours. What must the chef do to safely cool
the stew? Correct Answers reheat the stew 165°F (74°C) and
then begin the cooling process again
1. the entire handwashing process should be a minimum of
Correct Answers 20 seconds
1. the food service worker must not have direct contact with
food if they: Correct Answers have a wound that is draining
1. the internal receiving temperature of fresh raw beef must be:
Correct Answers 41°F (5°C)
1. the minimum internal temperature and time allowed for
cooking roast beef is Correct Answers 130°F (54°C), 112
minutes
With Complete Solutions
1. A food handler puts on disposable gloves and begins to move
defrost hamburger patties from the refrigerator to the preparation
station area, then slices raw tomatoes and onions. When should
the food handler change cloves Correct Answers After moving
hamburger patties to the preparation area.
1. A.L.E.R.T. is Correct Answers An FDA food defense
system
1. critical limit in the HACCP system is not met, what must
immediately be done? Correct Answers Take a corrective
action
1. frozen foods must be__when delivered Correct Answers
hard frozen
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? Correct
Answers Remove from self-service bar, reheat hundred and
165°F 74°C
1. the chef has just finished preparing raw chicken breast in the
citrus marmalade. She will store them in a refrigerator for the
next shift to cook and serve at dinner. In the order to prevent
possible cross-contamination, where should the chef placed the
, trade of chicken breast in the refrigerator Correct Answers on
the bottom shelf next to the ground turkey
1. the chef just removed the chicken and noodles casserole from
the oven. He reaches for his ballistic standard thermometer to
check the temperature. Where should the chef insert the
thermometer to get an accurate reading? Correct Answers Into
the center, or the thickest part of the casserole
1. the chef prepared a large quantity of homemade beef stew and
divided up into two shallow pans for cooling. He placed pans in
the refrigerator, and stirred them frequently. However, he was
unsuccessful in cooling the stew from 135°F (57°C) to 70°F
(21°C) within two hours. What must the chef do to safely cool
the stew? Correct Answers reheat the stew 165°F (74°C) and
then begin the cooling process again
1. the entire handwashing process should be a minimum of
Correct Answers 20 seconds
1. the food service worker must not have direct contact with
food if they: Correct Answers have a wound that is draining
1. the internal receiving temperature of fresh raw beef must be:
Correct Answers 41°F (5°C)
1. the minimum internal temperature and time allowed for
cooking roast beef is Correct Answers 130°F (54°C), 112
minutes
