TAP Series Study Set questions and
answers with solutions
People at high risk for foodborne illnesses - ANSWER Young children, elderly, people with weak
immune systems
Top five foodborne illness risk factors - ANSWER Purchasing food from an unsafe source
Failing to cook correctly
Poor personal hygiene
Working with contaminated equipment
Holding food at incorrect temperatures
Microorganisms - ANSWER Small, living organisms that can only be seen through a microscope
Three food contaminants - ANSWER Biological (aka: Pathogens)- Bacteria, viruses, parasites,
fungi
Chemical- cleaners, sanitizers, poisons
Physical- glass, fake finger nails, bandages, dirt, jewelry
TCS foods - ANSWER Foods that need TIME and TEMPERATURE CONTROL for SAFETY
Examples of TCS foods - ANSWER Milk, chicken, cooked rice, melons, spouts, vacuum-packaged
foods, eggs, meats, fish, and cooked potatoes.
Containers not suitable for acid foods (ex.- orange juice, tomato soup) - ANSWER Galvanized or
copper containers
FATTOM - ANSWER Food
, Acidity
Temperature
Time
Oxygen
Moisture
A.L.E.R.T (FDA food defense system) - ANSWER Assure- Products are from safe sources
Look- See that products are kept safe
Employees (or Vendors)- Know who is in your establishment
Reports- Keep food defense info accessible
Threat- Have a plan for threats or suspicious activity
Allergen foods - ANSWER Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy
Workers must wash their hands after - ANSWER Using the restroom
Handling raw foods
Touching their body
Touching clothing
Handling money
Handling garbage
Handling chemical
Sneezing or coughing
Eating
Smoking
Chewing gum
And before entering prep areas
answers with solutions
People at high risk for foodborne illnesses - ANSWER Young children, elderly, people with weak
immune systems
Top five foodborne illness risk factors - ANSWER Purchasing food from an unsafe source
Failing to cook correctly
Poor personal hygiene
Working with contaminated equipment
Holding food at incorrect temperatures
Microorganisms - ANSWER Small, living organisms that can only be seen through a microscope
Three food contaminants - ANSWER Biological (aka: Pathogens)- Bacteria, viruses, parasites,
fungi
Chemical- cleaners, sanitizers, poisons
Physical- glass, fake finger nails, bandages, dirt, jewelry
TCS foods - ANSWER Foods that need TIME and TEMPERATURE CONTROL for SAFETY
Examples of TCS foods - ANSWER Milk, chicken, cooked rice, melons, spouts, vacuum-packaged
foods, eggs, meats, fish, and cooked potatoes.
Containers not suitable for acid foods (ex.- orange juice, tomato soup) - ANSWER Galvanized or
copper containers
FATTOM - ANSWER Food
, Acidity
Temperature
Time
Oxygen
Moisture
A.L.E.R.T (FDA food defense system) - ANSWER Assure- Products are from safe sources
Look- See that products are kept safe
Employees (or Vendors)- Know who is in your establishment
Reports- Keep food defense info accessible
Threat- Have a plan for threats or suspicious activity
Allergen foods - ANSWER Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy
Workers must wash their hands after - ANSWER Using the restroom
Handling raw foods
Touching their body
Touching clothing
Handling money
Handling garbage
Handling chemical
Sneezing or coughing
Eating
Smoking
Chewing gum
And before entering prep areas
