TAP SERIES FOOD SAFETY EXAM
QUESTIONS AND ANSWERS 100%
SOLVED
, In dry storage the humidity should be maintained around - ANSWER50%
When a problem arises, a plan that focuses on preparation, response and recovery is
known as: - ANSWERcrisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
ANSWERHACCP
Principle four of developing a HACCP plan is one way of checking if the HACCP system
is working and is called: - ANSWERmonitoring procedures
Principle one of developing a HACCP plan: - ANSWERconduct a hazard analysis
Principle two of developing a HACCP plan: - ANSWERdetermine critical control points
Principle three of developing a HACCP plan: - ANSWERestablish critical limits
Principle five of developing a HACCP plan: - ANSWERidentify corrective actions
Principle six of developing a HACCP plan: - ANSWERverify that the system works
Principle seven of developing a HACCP plan: - ANSWERgood record keeping
the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest - ANSWER135F (57C) to 70F (21C)
OSHA requires suppliers and manufactures to provide: - ANSWERmaterial safety data
sheets
In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: - ANSWER110F (43C)
washware machines that use hot water to sanitize must a minimum hot water temp of: -
ANSWER180F (82C)
eggs are inspected by witch federal agency - ANSWERUSDA
Which of the following is not considered as one of the "highly susceptible populations." -
ANSWERpregnant women
highly susceptible populations - ANSWERyoung children
QUESTIONS AND ANSWERS 100%
SOLVED
, In dry storage the humidity should be maintained around - ANSWER50%
When a problem arises, a plan that focuses on preparation, response and recovery is
known as: - ANSWERcrisis management program
5 risk factors identified by the CDC are the foundations of the system know as: -
ANSWERHACCP
Principle four of developing a HACCP plan is one way of checking if the HACCP system
is working and is called: - ANSWERmonitoring procedures
Principle one of developing a HACCP plan: - ANSWERconduct a hazard analysis
Principle two of developing a HACCP plan: - ANSWERdetermine critical control points
Principle three of developing a HACCP plan: - ANSWERestablish critical limits
Principle five of developing a HACCP plan: - ANSWERidentify corrective actions
Principle six of developing a HACCP plan: - ANSWERverify that the system works
Principle seven of developing a HACCP plan: - ANSWERgood record keeping
the temp danger zone where you have 2 hours to cool ( where bacteria grows the
fastest - ANSWER135F (57C) to 70F (21C)
OSHA requires suppliers and manufactures to provide: - ANSWERmaterial safety data
sheets
In the three-sink manual ware washing process, the detergent wash water must be
_______ or higher: - ANSWER110F (43C)
washware machines that use hot water to sanitize must a minimum hot water temp of: -
ANSWER180F (82C)
eggs are inspected by witch federal agency - ANSWERUSDA
Which of the following is not considered as one of the "highly susceptible populations." -
ANSWERpregnant women
highly susceptible populations - ANSWERyoung children
