TAP SERIES TEST THINGY EXAM QUESTIONS
AND ANSWERS 100% CORRECT!!
, when must a consumer advisory be posted - ANSWER when 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 - ANSWER Active managerial control
what is the purpose of active managerial control - ANSWER identify and control
possible hazards throughout the flow of food
Where can personal items be stored - ANSWER In 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 - ANSWER Clean 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 - ANSWER Time
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: - ANSWER Air gaps
which of the following does not require a variance and maybe a HACCP plan for retail
processing - ANSWER raw produce
coving is - ANSWER where 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
AND ANSWERS 100% CORRECT!!
, when must a consumer advisory be posted - ANSWER when 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 - ANSWER Active managerial control
what is the purpose of active managerial control - ANSWER identify and control
possible hazards throughout the flow of food
Where can personal items be stored - ANSWER In 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 - ANSWER Clean 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 - ANSWER Time
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: - ANSWER Air gaps
which of the following does not require a variance and maybe a HACCP plan for retail
processing - ANSWER raw produce
coving is - ANSWER where 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
