TAP SERIES: FOOD SAFETY TRAINING
PRACTICE TEST EXAM 100% SOLVED
, what is the best type of temperature measuring device used in a refrigerator -
ANSWERair probe
Foodborne intoxication is caused by eating foods that contain: - ANSWERpoisons
Clean plates are required for each trip to a buffet because - ANSWERcontamination can
be prevented
Which of these three most common chemical sanitizers is NOT true: - ANSWERQuats
use a minimum water temperature of 60°F 20°C for 7 seconds of contact
1. hot TCS food on the self-service bar was originally placed on the self-service bar at
above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service time is not
being used to control the measure. What should the food worker do? -
ANSWERRemove from self-service bar, reheat hundred and 165°F 74°C
How often should you change disposable food service gloves - ANSWERbe changed
when changing tasks
which of the following describe diarrhea, vomiting, fever, and jaundice, and are required
to be reported to the local health authority? - ANSWERSymptoms
what must be done with a TCS food that will be helpful longer than 24 hours -
ANSWERlabel the food container with its name and use by date
a food handler has finished trimming chicken on a cutting board and needs the cutting
board prepped vegetables. What must be done to the cutting board? - ANSWERIt must
be washed, rinsed, and sanitized
Color coded cutting boards are used: - ANSWERTo prevent cross contamination
To protect from backflow, ice containers must: - ANSWERhave good drainage and air
gap
the major reason to not wear jewelry, hairpins or false males during food preparation is:
- ANSWERThey can become a physical contaminant
Food must be cooled from 135°F to within 2 hours - ANSWER70°F
refrigerator temperatures should be: - ANSWER38°F 3°C to 41°F 5°C
PRACTICE TEST EXAM 100% SOLVED
, what is the best type of temperature measuring device used in a refrigerator -
ANSWERair probe
Foodborne intoxication is caused by eating foods that contain: - ANSWERpoisons
Clean plates are required for each trip to a buffet because - ANSWERcontamination can
be prevented
Which of these three most common chemical sanitizers is NOT true: - ANSWERQuats
use a minimum water temperature of 60°F 20°C for 7 seconds of contact
1. hot TCS food on the self-service bar was originally placed on the self-service bar at
above 135°F's 57°C the TCS food is 120°F 49°C after two hours of service time is not
being used to control the measure. What should the food worker do? -
ANSWERRemove from self-service bar, reheat hundred and 165°F 74°C
How often should you change disposable food service gloves - ANSWERbe changed
when changing tasks
which of the following describe diarrhea, vomiting, fever, and jaundice, and are required
to be reported to the local health authority? - ANSWERSymptoms
what must be done with a TCS food that will be helpful longer than 24 hours -
ANSWERlabel the food container with its name and use by date
a food handler has finished trimming chicken on a cutting board and needs the cutting
board prepped vegetables. What must be done to the cutting board? - ANSWERIt must
be washed, rinsed, and sanitized
Color coded cutting boards are used: - ANSWERTo prevent cross contamination
To protect from backflow, ice containers must: - ANSWERhave good drainage and air
gap
the major reason to not wear jewelry, hairpins or false males during food preparation is:
- ANSWERThey can become a physical contaminant
Food must be cooled from 135°F to within 2 hours - ANSWER70°F
refrigerator temperatures should be: - ANSWER38°F 3°C to 41°F 5°C
