TAP Series Practice Exam | Solved
with 100% Correct Answers |
Verified & A+ Graded | 2025/2026
Edition
Section 1: Introduction
This document includes the fully solved TAP Series Practice Exam, updated for the
2025/2026 cycle, and features 100% correct and verified answers. It covers critical food
safety and sanitation concepts aligned with ServSafe and ANSI standards, including HACCP
principles, time and temperature control, cross-contamination, personal hygiene, cleaning and
sanitizing, and regulatory compliance. Each response is A+ graded and formatted to help
food handlers and managers pass the TAP certification confidently.
Section 2: Exam Questions and Answers
Format: Multiple-choice safety and regulation-based questions
Four answer choices per question (A–D)
Correct answer highlighted
Includes quick rationales based on TAP Series training modules
1. What is the minimum internal temperature for cooking poultry to ensure safety?
(a) 135°F
(b) 165°F
(c) 155°F
(d) 145°F
Rationale: TAP Series requires 165°F to kill pathogens like Salmonella in poultry.
2. How often should handwashing occur after handling raw meat?
(a) Once per shift
(b) Immediately after
(c) After 30 minutes
(d) Before serving food
Rationale: Immediate handwashing prevents cross-contamination per TAP guidelines.
3. What is the maximum time that TCS food can be held in the danger zone (41°F -
135°F)?
(a) 2 hours
(b) 4 hours
, (c) 6 hours
(d) 8 hours
Rationale: TAP Series specifies 4 hours maximum to limit bacterial growth.
4. Which practice prevents cross-contamination in a kitchen?
(a) Using the same cutting board for all foods
(b) Storing raw meat below ready-to-eat food
(c) Washing hands occasionally
(d) Reusing gloves between tasks
Rationale: Proper storage order avoids pathogen transfer per TAP standards.
5. What is the first step in the HACCP process?
(a) Establish monitoring procedures
(b) Conduct a hazard analysis
(c) Implement corrective actions
(d) Verify the system
Rationale: TAP Series emphasizes hazard analysis as the initial HACCP step.
6. At what temperature should cold TCS food be held?
(a) 45°F
(b) 41°F or below
(c) 35°F
(d) 50°F
Rationale: TAP guidelines require 41°F or lower to ensure food safety.
7. How should sanitizing solution be tested?
(a) Visually
(b) With a test strip
(c) By smell
(d) After drying
Rationale: TAP Series recommends test strips to verify sanitizer strength.
8. What is the minimum water temperature for manual dishwashing sanitizing rinse?
(a) 110°F
(b) 171°F
(c) 150°F
(d) 130°F
Rationale: TAP standards require 171°F for effective sanitization.
, 9. Which symptom requires a food handler to be excluded from work?
(a) Headache
(b) Vomiting
(c) Fatigue
(d) Sore throat
Rationale: TAP Series mandates exclusion for vomiting to prevent foodborne illness.
10. What is the correct order of steps for cleaning and sanitizing?
(a) Rinse, wash, sanitize, air dry
(b) Wash, rinse, sanitize, air dry
(c) Sanitize, wash, rinse, air dry
(d) Wash, sanitize, rinse, air dry
Rationale: TAP guidelines follow this sequence for proper sanitation.
11. What is the maximum time food can be left out during preparation?
(a) 1 hour
(b) 2 hours
(c) 3 hours
(d) 4 hours
Rationale: TAP Series allows 2 hours in the danger zone during prep.
12. Which food item is a common source of Listeria?
(a) Cooked rice
(b) Unpasteurized dairy
(c) Baked goods
(d) Fresh vegetables
Rationale: TAP training identifies unpasteurized dairy as a Listeria risk.
13. What should be done with a thermometer before use?
(a) Rinse with water
(b) Calibrate and sanitize
(c) Store in a drawer
(d) Wipe with a cloth
Rationale: TAP standards require calibration and sanitizing for accuracy.
14. Which pest is commonly controlled with traps?
(a) Flies
(b) Mice
(c) Cockroaches
with 100% Correct Answers |
Verified & A+ Graded | 2025/2026
Edition
Section 1: Introduction
This document includes the fully solved TAP Series Practice Exam, updated for the
2025/2026 cycle, and features 100% correct and verified answers. It covers critical food
safety and sanitation concepts aligned with ServSafe and ANSI standards, including HACCP
principles, time and temperature control, cross-contamination, personal hygiene, cleaning and
sanitizing, and regulatory compliance. Each response is A+ graded and formatted to help
food handlers and managers pass the TAP certification confidently.
Section 2: Exam Questions and Answers
Format: Multiple-choice safety and regulation-based questions
Four answer choices per question (A–D)
Correct answer highlighted
Includes quick rationales based on TAP Series training modules
1. What is the minimum internal temperature for cooking poultry to ensure safety?
(a) 135°F
(b) 165°F
(c) 155°F
(d) 145°F
Rationale: TAP Series requires 165°F to kill pathogens like Salmonella in poultry.
2. How often should handwashing occur after handling raw meat?
(a) Once per shift
(b) Immediately after
(c) After 30 minutes
(d) Before serving food
Rationale: Immediate handwashing prevents cross-contamination per TAP guidelines.
3. What is the maximum time that TCS food can be held in the danger zone (41°F -
135°F)?
(a) 2 hours
(b) 4 hours
, (c) 6 hours
(d) 8 hours
Rationale: TAP Series specifies 4 hours maximum to limit bacterial growth.
4. Which practice prevents cross-contamination in a kitchen?
(a) Using the same cutting board for all foods
(b) Storing raw meat below ready-to-eat food
(c) Washing hands occasionally
(d) Reusing gloves between tasks
Rationale: Proper storage order avoids pathogen transfer per TAP standards.
5. What is the first step in the HACCP process?
(a) Establish monitoring procedures
(b) Conduct a hazard analysis
(c) Implement corrective actions
(d) Verify the system
Rationale: TAP Series emphasizes hazard analysis as the initial HACCP step.
6. At what temperature should cold TCS food be held?
(a) 45°F
(b) 41°F or below
(c) 35°F
(d) 50°F
Rationale: TAP guidelines require 41°F or lower to ensure food safety.
7. How should sanitizing solution be tested?
(a) Visually
(b) With a test strip
(c) By smell
(d) After drying
Rationale: TAP Series recommends test strips to verify sanitizer strength.
8. What is the minimum water temperature for manual dishwashing sanitizing rinse?
(a) 110°F
(b) 171°F
(c) 150°F
(d) 130°F
Rationale: TAP standards require 171°F for effective sanitization.
, 9. Which symptom requires a food handler to be excluded from work?
(a) Headache
(b) Vomiting
(c) Fatigue
(d) Sore throat
Rationale: TAP Series mandates exclusion for vomiting to prevent foodborne illness.
10. What is the correct order of steps for cleaning and sanitizing?
(a) Rinse, wash, sanitize, air dry
(b) Wash, rinse, sanitize, air dry
(c) Sanitize, wash, rinse, air dry
(d) Wash, sanitize, rinse, air dry
Rationale: TAP guidelines follow this sequence for proper sanitation.
11. What is the maximum time food can be left out during preparation?
(a) 1 hour
(b) 2 hours
(c) 3 hours
(d) 4 hours
Rationale: TAP Series allows 2 hours in the danger zone during prep.
12. Which food item is a common source of Listeria?
(a) Cooked rice
(b) Unpasteurized dairy
(c) Baked goods
(d) Fresh vegetables
Rationale: TAP training identifies unpasteurized dairy as a Listeria risk.
13. What should be done with a thermometer before use?
(a) Rinse with water
(b) Calibrate and sanitize
(c) Store in a drawer
(d) Wipe with a cloth
Rationale: TAP standards require calibration and sanitizing for accuracy.
14. Which pest is commonly controlled with traps?
(a) Flies
(b) Mice
(c) Cockroaches
