TAP SERIES EXAM QUESTIONS AND
ANSWERS RATED A+ FOR SUCCESS
, diagnosis must be reported for - ANSWERHepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANSWERsalmonella typhi,
shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANSWERjaundice, diarrhea, vomiting, fever
high risk population - ANSWERuse pasteurized eggs for undercooked meals, shelled
eggs for recipes
TCS ready- to- eat - ANSWERstore for no more than 7 days, 41 F or lower, reheat to
135 F
TCS thawing - ANSWERin cooler- 41 F or lower, under water- 70 F or lower
cooked egged served immediately temp - ANSWER145 F for 15 sec
cooked eggs served later temp - ANSWER155 F for 15 sec and held at 135 F
pooled eggs - ANSWERcook immediately or store at 41 F
5 hand washing points - ANSWERwet hands, apply soap and wash for 10-15 seconds,
rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds
hand washing water temp - ANSWERat least 100 F
TCS - ANSWERtime and temp control for safety
TCS examples - ANSWERmilk, chicken, cooked rice, melons, sprouts, vacuum packed
food
TCS cold temp - ANSWER41 F or lower
TCS hot temp - ANSWER135 F or higher
TCS time and temp without controls - ANSWER6 hours, not more than 70 F, should be
checked after 4 hours
seafood, steak and chops temp - ANSWER145 F for 15 sec
ground beef, ham, roasts, tenderized meats temp - ANSWER155 F for 15 sec
ANSWERS RATED A+ FOR SUCCESS
, diagnosis must be reported for - ANSWERHepatitis A, Norovirus, Jaundice
notify local regulatory authority, coordinate with med. for - ANSWERsalmonella typhi,
shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli
report these illnesses - ANSWERjaundice, diarrhea, vomiting, fever
high risk population - ANSWERuse pasteurized eggs for undercooked meals, shelled
eggs for recipes
TCS ready- to- eat - ANSWERstore for no more than 7 days, 41 F or lower, reheat to
135 F
TCS thawing - ANSWERin cooler- 41 F or lower, under water- 70 F or lower
cooked egged served immediately temp - ANSWER145 F for 15 sec
cooked eggs served later temp - ANSWER155 F for 15 sec and held at 135 F
pooled eggs - ANSWERcook immediately or store at 41 F
5 hand washing points - ANSWERwet hands, apply soap and wash for 10-15 seconds,
rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds
hand washing water temp - ANSWERat least 100 F
TCS - ANSWERtime and temp control for safety
TCS examples - ANSWERmilk, chicken, cooked rice, melons, sprouts, vacuum packed
food
TCS cold temp - ANSWER41 F or lower
TCS hot temp - ANSWER135 F or higher
TCS time and temp without controls - ANSWER6 hours, not more than 70 F, should be
checked after 4 hours
seafood, steak and chops temp - ANSWER145 F for 15 sec
ground beef, ham, roasts, tenderized meats temp - ANSWER155 F for 15 sec
