TAP FOOD SAFETY MANAGER REVIEW QUESTIONS
WITH COMPLETE SOLUTIONS
Avoid bare hand contact with ready-to-eat foods, especially
when working with highly susceptible populations
______ is when water pressure drops and causes waste water to
be sucked back into the clean water Correct Answers Back
siphonage
After how many hours should you discard food from self-serve
bars? Correct Answers 4 or 6 hours
Air gaps and vacuum breakers help keep waste water from
getting into clean water. This helps to prevent: Correct Answers
Backflow
Air probes measure: Correct Answers inside temperature of
ovens and refrigerators
Basic Rules of Combatting Pests are: Correct Answers
Exclusion
Eliminate food and water
Deny shelter
Bimetallic Stemmed Thermometers are best for: Correct
Answers checking temperatures during receiving and for large
and thick foods
Cold food - hold without temperature control for up to ____
hours if food is held at 41°F/5°C Correct Answers 6 hours
,Digital Thermometers are best for: Correct Answers
measuring surface temperatures
Discard time on label is four hours from time from refrigeration
Correct Answers
Discard time on label is six hours from time removed from
refrigeration Correct Answers
Dry storage should be kept at ____°F well ventilated with low
humidity. Correct Answers 50°F/10°C
F
When a food worker is experiencing Infected Wound or Boil,
manager's should Correct Answers Cover wound
If not covered, restrict activity
Floors in a food service facility must be: Correct Answers
smooth, slip resistant, non-absorbent material, sealed, coving in
corners makes for easier cleaning
Food can be stored Without Temperature Control (WTC) for 4
hours with internal temperature of _____ °F Correct Answers
41-135°F, 5-57°C
Food can be stored Without Temperature Control (WTC) for 6
hours for cold foods if internal temperature does not exceed
_______ °F Correct Answers 70°F, 21°C.
Discard food that is over 70°F, 21°C
, Food defense system acronym? Correct Answers A - Assure
L - Look
E - Employees
R - Reports
T - Threat
Foods at risk Non-Typhoidal Salmonella (NTS) (bacteria)
Correct Answers Poultry and eggs Meat Milk and dairy
products Produce, such as tomatoes, peppers, and cantaloupes
Foods at risk of Hep A (virus)? Correct Answers Ready-to-eat
foods Shellfish
Foods at risk of Norovirus (virus)? Correct Answers Ready-to-
eat foods
Shellfish
Foods at risk of Shiga toxin-producing Escherichia coli (STEC),
(E. coli) (bacteria)? Correct Answers Ground beef (raw and
undercooked)
Contaminated produce
Unpasteurized fruit juice
For high-temperature machines, the final hot water rinse must be
at least _____ °F at the manifold and hot water heater. Correct
Answers 180°F
Garbage containers must have: Correct Answers tight fitting
lids, doors, or covers
WITH COMPLETE SOLUTIONS
Avoid bare hand contact with ready-to-eat foods, especially
when working with highly susceptible populations
______ is when water pressure drops and causes waste water to
be sucked back into the clean water Correct Answers Back
siphonage
After how many hours should you discard food from self-serve
bars? Correct Answers 4 or 6 hours
Air gaps and vacuum breakers help keep waste water from
getting into clean water. This helps to prevent: Correct Answers
Backflow
Air probes measure: Correct Answers inside temperature of
ovens and refrigerators
Basic Rules of Combatting Pests are: Correct Answers
Exclusion
Eliminate food and water
Deny shelter
Bimetallic Stemmed Thermometers are best for: Correct
Answers checking temperatures during receiving and for large
and thick foods
Cold food - hold without temperature control for up to ____
hours if food is held at 41°F/5°C Correct Answers 6 hours
,Digital Thermometers are best for: Correct Answers
measuring surface temperatures
Discard time on label is four hours from time from refrigeration
Correct Answers
Discard time on label is six hours from time removed from
refrigeration Correct Answers
Dry storage should be kept at ____°F well ventilated with low
humidity. Correct Answers 50°F/10°C
F
When a food worker is experiencing Infected Wound or Boil,
manager's should Correct Answers Cover wound
If not covered, restrict activity
Floors in a food service facility must be: Correct Answers
smooth, slip resistant, non-absorbent material, sealed, coving in
corners makes for easier cleaning
Food can be stored Without Temperature Control (WTC) for 4
hours with internal temperature of _____ °F Correct Answers
41-135°F, 5-57°C
Food can be stored Without Temperature Control (WTC) for 6
hours for cold foods if internal temperature does not exceed
_______ °F Correct Answers 70°F, 21°C.
Discard food that is over 70°F, 21°C
, Food defense system acronym? Correct Answers A - Assure
L - Look
E - Employees
R - Reports
T - Threat
Foods at risk Non-Typhoidal Salmonella (NTS) (bacteria)
Correct Answers Poultry and eggs Meat Milk and dairy
products Produce, such as tomatoes, peppers, and cantaloupes
Foods at risk of Hep A (virus)? Correct Answers Ready-to-eat
foods Shellfish
Foods at risk of Norovirus (virus)? Correct Answers Ready-to-
eat foods
Shellfish
Foods at risk of Shiga toxin-producing Escherichia coli (STEC),
(E. coli) (bacteria)? Correct Answers Ground beef (raw and
undercooked)
Contaminated produce
Unpasteurized fruit juice
For high-temperature machines, the final hot water rinse must be
at least _____ °F at the manifold and hot water heater. Correct
Answers 180°F
Garbage containers must have: Correct Answers tight fitting
lids, doors, or covers
