tap series test thingy questions and answers
with solutions
when must a consumer advisory be posted - ANSWER when serving raw or undercooked food
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 four foundations of the system known as - ANSWER
Active managerial control
what is the purpose of active managerial control - ANSWER identify and control possible
hazards throughout the flow of food
Where can personal items be stored - ANSWER In a designated area away from food
A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant that was
cooked to the proper temperature and held at or above 135F the food delivery driver gets
delayed due to a storm and arrives at the customers destinations at 6 PM upon arrival the food
temperature was 120F what should the restaurant do - ANSWER
which of the following is a safe food handling practice - ANSWER Clean and sanitize food contact
surfaces in constant use at least every four hours
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for egg salad
sandwiches what is the problem with the situation - ANSWER Time temperature abuse
Back siphoning occurs when the potable water pressure is lower than the waste water pressure
and the waste water backs in to the potable water, creating a cross connection. The best
method to prevent this from happening is: - ANSWER Air gaps
, which of the following does not require a variance and maybe a HACCP plan for retail processing
- ANSWER raw produce
coving is - ANSWER where floors and walls meet
food worker takes a lunch break and returns to cut tomatoes then raw chicken and then prepare
is ready to eat salad at a minimum how many time should the food work or wash their hands -
ANSWER
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above 135F the
heart TCS food is 120F after two hours of service time is not being used as control measure
what should the food worker do - ANSWER remove from the self-service bar reheat at 165F
Foodborne intoxication is caused by eating foods that contain - ANSWER poisons
The food service worker must not have direct contact with food if they - ANSWER Have a wound
that is draining
there are two temperatures ranges inside the temper danger zone in one of these ranges there
is bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the
zone for two hours this temperature range is - ANSWER 135F to 41F
The food handler prepares and delivers meals two elderly individuals receiving services at home
but sometimes require this food handler to stay home from work - ANSWER sore throat with
fever
product stuffed with either Rall chicken or beef must be cooked to an internal temperature of -
ANSWER 165F for one second
with solutions
when must a consumer advisory be posted - ANSWER when serving raw or undercooked food
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 four foundations of the system known as - ANSWER
Active managerial control
what is the purpose of active managerial control - ANSWER identify and control possible
hazards throughout the flow of food
Where can personal items be stored - ANSWER In a designated area away from food
A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant that was
cooked to the proper temperature and held at or above 135F the food delivery driver gets
delayed due to a storm and arrives at the customers destinations at 6 PM upon arrival the food
temperature was 120F what should the restaurant do - ANSWER
which of the following is a safe food handling practice - ANSWER Clean and sanitize food contact
surfaces in constant use at least every four hours
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for egg salad
sandwiches what is the problem with the situation - ANSWER Time temperature abuse
Back siphoning occurs when the potable water pressure is lower than the waste water pressure
and the waste water backs in to the potable water, creating a cross connection. The best
method to prevent this from happening is: - ANSWER Air gaps
, which of the following does not require a variance and maybe a HACCP plan for retail processing
- ANSWER raw produce
coving is - ANSWER where floors and walls meet
food worker takes a lunch break and returns to cut tomatoes then raw chicken and then prepare
is ready to eat salad at a minimum how many time should the food work or wash their hands -
ANSWER
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above 135F the
heart TCS food is 120F after two hours of service time is not being used as control measure
what should the food worker do - ANSWER remove from the self-service bar reheat at 165F
Foodborne intoxication is caused by eating foods that contain - ANSWER poisons
The food service worker must not have direct contact with food if they - ANSWER Have a wound
that is draining
there are two temperatures ranges inside the temper danger zone in one of these ranges there
is bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the
zone for two hours this temperature range is - ANSWER 135F to 41F
The food handler prepares and delivers meals two elderly individuals receiving services at home
but sometimes require this food handler to stay home from work - ANSWER sore throat with
fever
product stuffed with either Rall chicken or beef must be cooked to an internal temperature of -
ANSWER 165F for one second
