TAP SERIES TEST THINGY EXAM
QUESTIONS AND ANSWERS 100%
CORRECT 2025
, when must a consumer advisory be posted - ANSWERwhen serving raw or
undercooked food
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 four foundations of the system
known as - ANSWERActive managerial control
what is the purpose of active managerial control - ANSWERidentify and control possible
hazards throughout the flow of food
Where can personal items be stored - ANSWERIn a designated area away from food
A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant
that was cooked to the proper temperature and held at or above 135F the food delivery
driver gets delayed due to a storm and arrives at the customers destinations at 6 PM
upon arrival the food temperature was 120F what should the restaurant do - ANSWER
which of the following is a safe food handling practice - ANSWERClean and sanitize
food contact surfaces in constant use at least every four hours
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for
egg salad sandwiches what is the problem with the situation - ANSWERTime
temperature abuse
Back siphoning occurs when the potable water pressure is lower than the waste water
pressure and the waste water backs in to the potable water, creating a cross
connection. The best method to prevent this from happening is: - ANSWERAir gaps
which of the following does not require a variance and maybe a HACCP plan for retail
processing - ANSWERraw produce
coving is - ANSWERwhere floors and walls meet
food worker takes a lunch break and returns to cut tomatoes then raw chicken and then
prepare is ready to eat salad at a minimum how many time should the food work or
wash their hands - ANSWER
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above
135F the heart TCS food is 120F 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 at 165F
QUESTIONS AND ANSWERS 100%
CORRECT 2025
, when must a consumer advisory be posted - ANSWERwhen serving raw or
undercooked food
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 four foundations of the system
known as - ANSWERActive managerial control
what is the purpose of active managerial control - ANSWERidentify and control possible
hazards throughout the flow of food
Where can personal items be stored - ANSWERIn a designated area away from food
A food delivery driver, using his own car picks up hot food at 1 PM from a restaurant
that was cooked to the proper temperature and held at or above 135F the food delivery
driver gets delayed due to a storm and arrives at the customers destinations at 6 PM
upon arrival the food temperature was 120F what should the restaurant do - ANSWER
which of the following is a safe food handling practice - ANSWERClean and sanitize
food contact surfaces in constant use at least every four hours
Food handler pulled a hotel pan of egg salad from a cooler and use that to prepare for
egg salad sandwiches what is the problem with the situation - ANSWERTime
temperature abuse
Back siphoning occurs when the potable water pressure is lower than the waste water
pressure and the waste water backs in to the potable water, creating a cross
connection. The best method to prevent this from happening is: - ANSWERAir gaps
which of the following does not require a variance and maybe a HACCP plan for retail
processing - ANSWERraw produce
coving is - ANSWERwhere floors and walls meet
food worker takes a lunch break and returns to cut tomatoes then raw chicken and then
prepare is ready to eat salad at a minimum how many time should the food work or
wash their hands - ANSWER
Hat TCS food on a self-serve bar was originally placed on the self serviced bar at above
135F the heart TCS food is 120F 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 at 165F
