TAP SERIES EXAM QUESTIONS WITH
VERIFIED ANSWERS 100% ACCURATE
2025
, 1. 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 foundations of
the system known as: - ANSWERActive Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? -
ANSWERHMR
3. How should the temperature of sour cream be taken? - ANSWERBy removing the lid
and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? -
ANSWERTake a corrective action
5. When leaving the food preparation area, food handlers should: - ANSWERLeave
their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing
food? - ANSWERPlain wedding band
7. GMP stands for: - ANSWERGood Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - ANSWERPoisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at
above 135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time
is not being used as control measure. What should the food worker do? -
ANSWERRemove from the self-service bar, reheat to 165°F (74°C)
10. An organization that certifies commercial food service equipment is: - ANSWERNSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ANSWERReport the illness to the local
health department
12. The first step in planning a food safety training program is: Identify the topics for the
training - ANSWERIdentify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a
famous restaurant that was cooked to the proper temperature and held at or above
135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the
VERIFIED ANSWERS 100% ACCURATE
2025
, 1. 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 foundations of
the system known as: - ANSWERActive Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged foods? -
ANSWERHMR
3. How should the temperature of sour cream be taken? - ANSWERBy removing the lid
and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be done? -
ANSWERTake a corrective action
5. When leaving the food preparation area, food handlers should: - ANSWERLeave
their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing
food? - ANSWERPlain wedding band
7. GMP stands for: - ANSWERGood Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - ANSWERPoisons
9. Hot TCS food on a self-service bar was originally placed on the self-servicde bar at at
above 135°F (57°C). The hot TCS food is 120°F (49°C) after two hours of service. Time
is not being used as control measure. What should the food worker do? -
ANSWERRemove from the self-service bar, reheat to 165°F (74°C)
10. An organization that certifies commercial food service equipment is: - ANSWERNSF
11. A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ANSWERReport the illness to the local
health department
12. The first step in planning a food safety training program is: Identify the topics for the
training - ANSWERIdentify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM from a
famous restaurant that was cooked to the proper temperature and held at or above
135°F (57°C). The food delivery driver gets delayed due to a storm and arrives at the
