TAP Series Practice Exam- Solved 100%
Correct!!
A food handler pulled a hotel pan of egg salad from he cooler and used it to
prepare four egg salad sandwiches. What is the problem with this situation? -
ANSWER ✔✔- Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held
before it must be thrown out? - ANSWER ✔✔- 7 Days
sliced oranges can be safely stored - ANSWER ✔✔- wrapped in a plastic container
in a reach-in refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's
open wound? - ANSWER ✔✔- staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: -
ANSWER ✔✔- detergent
tongs that fail to consistently perform in the correct manner should be discarded
because - ANSWER ✔✔- they cannot be repaired**
ciguatoxin contamination is caused by - ANSWER ✔✔- toxi-producing algae
how should the temperature of sour cream be taken? - ANSWER ✔✔- by
removing the lid and placing a thermometer stem in the cream
1|Page
, what is the most important factor in choosing a good reputable food supplier? -
ANSWER ✔✔- it has been inspected and complies with local, state, and federal
laws
foodborne intoxication is caused by eating foods that contain: - ANSWER ✔✔-
poisons
which of the following is a safe food handling practice: - ANSWER ✔✔- clean and
sanitize food contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the
food and packaging. what is the problem that caused this? - ANSWER ✔✔- time-
temperature abuse
what is the purpose of Active Managerial Control - ANSWER ✔✔- Identify and
control possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANSWER ✔✔- allergen
prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken,
and then prepares ready to eat salads. At a minimum, how many times should the
food worker washed their hands? - ANSWER ✔✔- three times
if a customer vomits in a food preparation area, what should be done? - ANSWER
✔✔- isolate the area until it is properly cleaned and sanitized
2|Page
Correct!!
A food handler pulled a hotel pan of egg salad from he cooler and used it to
prepare four egg salad sandwiches. What is the problem with this situation? -
ANSWER ✔✔- Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held
before it must be thrown out? - ANSWER ✔✔- 7 Days
sliced oranges can be safely stored - ANSWER ✔✔- wrapped in a plastic container
in a reach-in refrigerator at at or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's
open wound? - ANSWER ✔✔- staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: -
ANSWER ✔✔- detergent
tongs that fail to consistently perform in the correct manner should be discarded
because - ANSWER ✔✔- they cannot be repaired**
ciguatoxin contamination is caused by - ANSWER ✔✔- toxi-producing algae
how should the temperature of sour cream be taken? - ANSWER ✔✔- by
removing the lid and placing a thermometer stem in the cream
1|Page
, what is the most important factor in choosing a good reputable food supplier? -
ANSWER ✔✔- it has been inspected and complies with local, state, and federal
laws
foodborne intoxication is caused by eating foods that contain: - ANSWER ✔✔-
poisons
which of the following is a safe food handling practice: - ANSWER ✔✔- clean and
sanitize food contact surfaces in constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the
food and packaging. what is the problem that caused this? - ANSWER ✔✔- time-
temperature abuse
what is the purpose of Active Managerial Control - ANSWER ✔✔- Identify and
control possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANSWER ✔✔- allergen
prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken,
and then prepares ready to eat salads. At a minimum, how many times should the
food worker washed their hands? - ANSWER ✔✔- three times
if a customer vomits in a food preparation area, what should be done? - ANSWER
✔✔- isolate the area until it is properly cleaned and sanitized
2|Page
