TAP Series: Food Safety Training
practice Test
what is the best type of temperature measuring device used in a refrigerator -
Answer- air probe
Foodborne intoxication is caused by eating foods that contain: - Answer- poisons
Clean plates are required for each trip to a buffet because - Answer- contamination
can be prevented
Which of these three most common chemical sanitizers is NOT true: - Answer-
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? - Answer-
Remove from self-service bar, reheat hundred and 165°F 74°C
How often should you change disposable food service gloves - Answer- 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? - Answer- Symptoms
what must be done with a TCS food that will be helpful longer than 24 hours -
Answer- 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? -
Answer- It must be washed, rinsed, and sanitized
Color coded cutting boards are used: - Answer- To prevent cross contamination
To protect from backflow, ice containers must: - Answer- have good drainage and air
gap
the major reason to not wear jewelry, hairpins or false males during food preparation
is: - Answer- They can become a physical contaminant
Food must be cooled from 135°F to within 2 hours - Answer- 70°F
refrigerator temperatures should be: - Answer- 38°F 3°C to 41°F 5°C
products stuffed with raw chicken or beef must be cooked to internal temperature of -
Answer- 165°F 74°C for 1 second
, tongs that fail to consistently perform in the correct manner should be discarded
because: - Answer- they cannot be properly cleaned and sanitized
how should temperatures of the sour cream be taken - Answer- 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: - Answer- 50 to 70°F
live shellfish must be received and kept at warm temperatures - Answer- air 45°F
7°C, internal 50°F (10°C)
which of the following is a safe food handling practice? - Answer- 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 - Answer- 2
Ciguatoxin contamination is caused by - Answer- Toxi-producing algae
if the concentration of sanitizing solutions is to strong - Answer- can corrode metal
which product is required to stop cross contact of allergen foods - Answer- detergent
1. the internal receiving temperature of fresh raw beef must be: - Answer- 41°F (5°C)
1. the food service worker must not have direct contact with food if they: - Answer-
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 - Answer- lettuce, fresh salmon, fresh
pork roast, fresh turkey breast
what is NOT one of four acceptable TCS foods thawing methods - Answer- at room
temperature
which of these degreasing causing bacteria may be found in an shell eggs - Answer-
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? - Answer- remove the potato salad and chill in the
freezer for 1 hour
Coving is - Answer- where floors and walls meet
Which of the following items should be rejected - Answer- Food in torn packaging
practice Test
what is the best type of temperature measuring device used in a refrigerator -
Answer- air probe
Foodborne intoxication is caused by eating foods that contain: - Answer- poisons
Clean plates are required for each trip to a buffet because - Answer- contamination
can be prevented
Which of these three most common chemical sanitizers is NOT true: - Answer-
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? - Answer-
Remove from self-service bar, reheat hundred and 165°F 74°C
How often should you change disposable food service gloves - Answer- 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? - Answer- Symptoms
what must be done with a TCS food that will be helpful longer than 24 hours -
Answer- 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? -
Answer- It must be washed, rinsed, and sanitized
Color coded cutting boards are used: - Answer- To prevent cross contamination
To protect from backflow, ice containers must: - Answer- have good drainage and air
gap
the major reason to not wear jewelry, hairpins or false males during food preparation
is: - Answer- They can become a physical contaminant
Food must be cooled from 135°F to within 2 hours - Answer- 70°F
refrigerator temperatures should be: - Answer- 38°F 3°C to 41°F 5°C
products stuffed with raw chicken or beef must be cooked to internal temperature of -
Answer- 165°F 74°C for 1 second
, tongs that fail to consistently perform in the correct manner should be discarded
because: - Answer- they cannot be properly cleaned and sanitized
how should temperatures of the sour cream be taken - Answer- 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: - Answer- 50 to 70°F
live shellfish must be received and kept at warm temperatures - Answer- air 45°F
7°C, internal 50°F (10°C)
which of the following is a safe food handling practice? - Answer- 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 - Answer- 2
Ciguatoxin contamination is caused by - Answer- Toxi-producing algae
if the concentration of sanitizing solutions is to strong - Answer- can corrode metal
which product is required to stop cross contact of allergen foods - Answer- detergent
1. the internal receiving temperature of fresh raw beef must be: - Answer- 41°F (5°C)
1. the food service worker must not have direct contact with food if they: - Answer-
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 - Answer- lettuce, fresh salmon, fresh
pork roast, fresh turkey breast
what is NOT one of four acceptable TCS foods thawing methods - Answer- at room
temperature
which of these degreasing causing bacteria may be found in an shell eggs - Answer-
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? - Answer- remove the potato salad and chill in the
freezer for 1 hour
Coving is - Answer- where floors and walls meet
Which of the following items should be rejected - Answer- Food in torn packaging
