TAP Series Current and updated practice exams
Guaranteed A+ Self-Assessment Questions &
Verified Correct answers ()
1. The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to
cook food adequately, holding food at incorrect temperatures, using contaminated equipment,
and practicing poor personal hygiene, are the foundations of the system known as: - correct
answer✔✔Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? - correct
answer✔✔HMR
3. How should the temperature of sour cream be taken? - correct answer✔✔By removing the lid
and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? - correct
answer✔✔Take a corrective action
5. When leaving the food preparation area, food handlers should: - correct answer✔✔Leave their
apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? -
correct answer✔✔Plain wedding band
7. GMP stands for: - correct answer✔✔Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - correct answer✔✔Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at above
135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time is not being
used as control measure. What should the food worker do? - correct answer✔✔Remove from the
self-service bar, reheat to 165°F (74°C)
, 10. An organization that certifies commercial food service equipment is: - correct
answer✔✔NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the things the
person in charge needs to do? - correct answer✔✔Report the illness to the local health
department
12. The first step in planning a food safety training program is: Identify the topics for the training
- correct answer✔✔Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a famous
restaurant that was cooked to the proper temperature and held at or above 135°F (57°C). The
food delivery driver gets delayed due to a storm and arrives at the customer's destination at 6:00
PM. Upon arrival the food temperature was 120°F (49°C). What should the restaurant do? -
correct answer✔✔Tell the customer to discard the food
14. Live shellfish must be received and kept at what minimum temperatures? - correct
answer✔✔Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the puts on clean
disposable gloves, and begins to move defrosted hamburger tomatoes. When she's done, she
slices raw onions. preparation area, as directed by the cook. Then, she is asked to slice raw In
this sequence of tasks, when should the food handler change gloves? - correct answer✔✔After
moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by - correct answer✔✔Toxi-producing algae
17. If a food worker is ill, you must always decide to either: - correct answer✔✔Restrict them
from handling food or exclude them from the operation
18. 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? - correct answer✔✔Time-temperature
abuse
Guaranteed A+ Self-Assessment Questions &
Verified Correct answers ()
1. The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to
cook food adequately, holding food at incorrect temperatures, using contaminated equipment,
and practicing poor personal hygiene, are the foundations of the system known as: - correct
answer✔✔Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? - correct
answer✔✔HMR
3. How should the temperature of sour cream be taken? - correct answer✔✔By removing the lid
and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? - correct
answer✔✔Take a corrective action
5. When leaving the food preparation area, food handlers should: - correct answer✔✔Leave their
apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? -
correct answer✔✔Plain wedding band
7. GMP stands for: - correct answer✔✔Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - correct answer✔✔Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at above
135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time is not being
used as control measure. What should the food worker do? - correct answer✔✔Remove from the
self-service bar, reheat to 165°F (74°C)
, 10. An organization that certifies commercial food service equipment is: - correct
answer✔✔NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the things the
person in charge needs to do? - correct answer✔✔Report the illness to the local health
department
12. The first step in planning a food safety training program is: Identify the topics for the training
- correct answer✔✔Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a famous
restaurant that was cooked to the proper temperature and held at or above 135°F (57°C). The
food delivery driver gets delayed due to a storm and arrives at the customer's destination at 6:00
PM. Upon arrival the food temperature was 120°F (49°C). What should the restaurant do? -
correct answer✔✔Tell the customer to discard the food
14. Live shellfish must be received and kept at what minimum temperatures? - correct
answer✔✔Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the puts on clean
disposable gloves, and begins to move defrosted hamburger tomatoes. When she's done, she
slices raw onions. preparation area, as directed by the cook. Then, she is asked to slice raw In
this sequence of tasks, when should the food handler change gloves? - correct answer✔✔After
moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by - correct answer✔✔Toxi-producing algae
17. If a food worker is ill, you must always decide to either: - correct answer✔✔Restrict them
from handling food or exclude them from the operation
18. 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? - correct answer✔✔Time-temperature
abuse
