TAP Series: Food Safety Training exam
questions and answers 100% Pass 2025
Which cleaning product is required to stop cross-contact of allergen foods: - ANSWER-
Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___
or higher: - ANSWER-110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - ANSWER-180F
Eggs are inspected by which federal agency: - ANSWER-U.S. Department of
Agriculture (USDA)
Which of the following is NOT considered as one of the "highly susceptible populations"
(HSPs): - ANSWER-Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? -
ANSWER-Take a corrective action
Which food item may be handled with bare hands? - ANSWER-Raw chicken
A food handler prepares and delivers meals to elderly individuals receiving services at
home. What symptoms require this food handler to stay home from work? - ANSWER-
Sore throat with fever
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - ANSWER-It must
be washed, rinsed, and sanitized
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
Frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. What is the problem the caused this? - ANSWER-Time temperature
abuse
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of
lettuce, and fresh turkey breasts be stored in a cooler? - ANSWER-Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare
four egg salad sandwiches, What is the problem with this situation? - ANSWER-Time
temperature abuse
, When must a consumer advisory be posted? - ANSWER-When serving raw or under
cooked food
What is the purpose Active Managerial Control? - ANSWER-Identify and control
possible hazards throughout the flow of food
A chef sanitized a thermometer probe and then checked the temperature of beef stew
being held in a hot holding unit. The temperature was 120F, which did not meet the
operation's critical limit of 135F. The chef recorded the temperature of the stew in the
log and reheated the stew to 165F for 15 seconds. Which was the corrective action? -
ANSWER-Reheating the stew
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem. - ANSWER-The surface underneath the dumpster should have been
paved with concrete or asphalt
Floor mounted equipment and food items must be ___ off the floor. - ANSWER-6"
Foodborne intoxication is caused by eating foods that contain: - ANSWER-Poisons
Where should food handlers wash their hands? - ANSWER-Hand washing sink
The chef has just finished preparing raw chicken breasts in a citrus marinade. She will
store them in the refrigerator for the next shift and serve at dinner. In order to prevent
possible cross contamination, where should the chef place the tray of chicken breasts in
the refrigerator? - ANSWER-On the bottom shelf next to the ground turkey
A.L.E.R.T is: - ANSWER-An FDA food defense system
What must food handlers do after touching their body or clothing? - ANSWER-Wash
their hands
What is the mininmum internal temperature for transporting hot TCS food and hot
holding TCS food items? - ANSWER-135F
What jewelry is allowed to be worn on hands or wrists while preparing food: - ANSWER-
Plain wedding band
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ANSWER-Close the restaurant and report the incident to the
local health department
questions and answers 100% Pass 2025
Which cleaning product is required to stop cross-contact of allergen foods: - ANSWER-
Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___
or higher: - ANSWER-110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - ANSWER-180F
Eggs are inspected by which federal agency: - ANSWER-U.S. Department of
Agriculture (USDA)
Which of the following is NOT considered as one of the "highly susceptible populations"
(HSPs): - ANSWER-Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? -
ANSWER-Take a corrective action
Which food item may be handled with bare hands? - ANSWER-Raw chicken
A food handler prepares and delivers meals to elderly individuals receiving services at
home. What symptoms require this food handler to stay home from work? - ANSWER-
Sore throat with fever
A food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to the cutting board? - ANSWER-It must
be washed, rinsed, and sanitized
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
Frozen vegetables are rejected during receiving for having large ice crystals on the food
and packaging. What is the problem the caused this? - ANSWER-Time temperature
abuse
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of
lettuce, and fresh turkey breasts be stored in a cooler? - ANSWER-Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare
four egg salad sandwiches, What is the problem with this situation? - ANSWER-Time
temperature abuse
, When must a consumer advisory be posted? - ANSWER-When serving raw or under
cooked food
What is the purpose Active Managerial Control? - ANSWER-Identify and control
possible hazards throughout the flow of food
A chef sanitized a thermometer probe and then checked the temperature of beef stew
being held in a hot holding unit. The temperature was 120F, which did not meet the
operation's critical limit of 135F. The chef recorded the temperature of the stew in the
log and reheated the stew to 165F for 15 seconds. Which was the corrective action? -
ANSWER-Reheating the stew
An operation received a violation in the outside area of the facility. The manager
reviewed the area and saw that the dumpster was placed on gravel. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What is
the problem. - ANSWER-The surface underneath the dumpster should have been
paved with concrete or asphalt
Floor mounted equipment and food items must be ___ off the floor. - ANSWER-6"
Foodborne intoxication is caused by eating foods that contain: - ANSWER-Poisons
Where should food handlers wash their hands? - ANSWER-Hand washing sink
The chef has just finished preparing raw chicken breasts in a citrus marinade. She will
store them in the refrigerator for the next shift and serve at dinner. In order to prevent
possible cross contamination, where should the chef place the tray of chicken breasts in
the refrigerator? - ANSWER-On the bottom shelf next to the ground turkey
A.L.E.R.T is: - ANSWER-An FDA food defense system
What must food handlers do after touching their body or clothing? - ANSWER-Wash
their hands
What is the mininmum internal temperature for transporting hot TCS food and hot
holding TCS food items? - ANSWER-135F
What jewelry is allowed to be worn on hands or wrists while preparing food: - ANSWER-
Plain wedding band
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the toilet has backed up and is over flowing into the service area. What
should the manager do? - ANSWER-Close the restaurant and report the incident to the
local health department
