TAP SERIES EXAM QUESTIONS AND ANSWERS 100% CORRECT LATEST UPDATED  

TAP SERIES EXAM QUESTIONS AND
ANSWERS 100% CORRECT LATEST
UPDATED

, OSHA Requires suppliers and manufactures to provide: - ANSWERSafety Data sheets
HACCP plans
Hazard Analysis
Alert Plans


Safety Data sheets

In the three-sink manual warewashing process, the detergent wash water must be ___
or higher - ANSWER100 F/38C
110F/43C
120F/49C
130F/54C


110F/43C

Warewash machines that use hot water to sanitize must a minimum hot water temp of -
ANSWER180F/82C

High susceptible populations include: - ANSWERElderly
Children
Chornically ill
Those with immune problems

Storing washed vs unwashed produce - ANSWERWashed produce on top of unwashed
produce

Unwashed produce can drop dirt and other contaminants on washed produce

ultra high temperature pasteurization storage - ANSWERCan be stored at room temp

If usually served cold, store at 41F/5C or below after opening

If not aseptically packaged must be refrigerated

Foods should be stored in this order: - ANSWER1)Ready-to-eat foods/produce
2)seafood
3)Whole cuts/beef/pork
4)Ground meats and ground fish
5) poultry (whole/ground)