TAP Series Practice Exam – questions
and answers with solutions
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg
salad sandwiches. What is the problem with this situation? - ANSWER Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it must be
thrown out? - ANSWER 7 Days
sliced oranges can be safely stored - ANSWER wrapped in a plastic container in a reach-in
refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open
wound? - ANSWER staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - ANSWER detergent
tongs that fail to consistently perform in the correct manner should be discarded because -
ANSWER they cannot be repaired**
ciguatoxin contamination is caused by - ANSWER toxi-producing algae
how should the temperature of sour cream be taken? - ANSWER by removing the lid and placing
a thermometer stem in the cream
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
, foodborne intoxication is caused by eating foods that contain: - ANSWER poisons
which of the following is a safe food handling practice: - ANSWER clean and sanitize food
contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. what is the problem that caused this? - ANSWER time-temperature abuse
what is the purpose of Active Managerial Control - ANSWER Identify and control possible
hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANSWER allergen prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then
prepares ready to eat salads. At a minimum, how many times should the food worker washed
their hands? - ANSWER three times
if a customer vomits in a food preparation area, what should be done? - ANSWER isolate the
area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak? -
ANSWER 2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - ANSWER safety
data sheets
where can personal items be stored? - ANSWER in a designated area away from food
and answers with solutions
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg
salad sandwiches. What is the problem with this situation? - ANSWER Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it must be
thrown out? - ANSWER 7 Days
sliced oranges can be safely stored - ANSWER wrapped in a plastic container in a reach-in
refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open
wound? - ANSWER staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - ANSWER detergent
tongs that fail to consistently perform in the correct manner should be discarded because -
ANSWER they cannot be repaired**
ciguatoxin contamination is caused by - ANSWER toxi-producing algae
how should the temperature of sour cream be taken? - ANSWER by removing the lid and placing
a thermometer stem in the cream
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
, foodborne intoxication is caused by eating foods that contain: - ANSWER poisons
which of the following is a safe food handling practice: - ANSWER clean and sanitize food
contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. what is the problem that caused this? - ANSWER time-temperature abuse
what is the purpose of Active Managerial Control - ANSWER Identify and control possible
hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANSWER allergen prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then
prepares ready to eat salads. At a minimum, how many times should the food worker washed
their hands? - ANSWER three times
if a customer vomits in a food preparation area, what should be done? - ANSWER isolate the
area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak? -
ANSWER 2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - ANSWER safety
data sheets
where can personal items be stored? - ANSWER in a designated area away from food
