TAP Series Practice Exam
Questions and Correct Answers
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? - correct 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? - correct answer ✔✔7 Days
sliced oranges can be safely stored - correct 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? - correct answer ✔✔staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - correct answer
✔✔detergent
tongs that fail to consistently perform in the correct manner should be discarded because -
correct answer ✔✔they cannot be repaired**
ciguatoxin contamination is caused by - correct answer ✔✔toxi-producing algae
how should the temperature of sour cream be taken? - correct answer ✔✔by removing the lid
and placing a thermometer stem in the cream
, what is the most important factor in choosing a good reputable food supplier? - correct answer
✔✔it has been inspected and complies with local, state, and federal laws
foodborne intoxication is caused by eating foods that contain: - correct answer ✔✔poisons
which of the following is a safe food handling practice: - correct 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? - correct answer ✔✔time-temperature abuse
what is the purpose of Active Managerial Control - correct answer ✔✔Identify and control
possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - correct 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? - correct answer ✔✔three times
if a customer vomits in a food preparation area, what should be done? - correct answer
✔✔isolate the area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak? -
correct answer ✔✔2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - correct answer
✔✔safety data sheets
Questions and Correct Answers
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? - correct 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? - correct answer ✔✔7 Days
sliced oranges can be safely stored - correct 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? - correct answer ✔✔staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - correct answer
✔✔detergent
tongs that fail to consistently perform in the correct manner should be discarded because -
correct answer ✔✔they cannot be repaired**
ciguatoxin contamination is caused by - correct answer ✔✔toxi-producing algae
how should the temperature of sour cream be taken? - correct answer ✔✔by removing the lid
and placing a thermometer stem in the cream
, what is the most important factor in choosing a good reputable food supplier? - correct answer
✔✔it has been inspected and complies with local, state, and federal laws
foodborne intoxication is caused by eating foods that contain: - correct answer ✔✔poisons
which of the following is a safe food handling practice: - correct 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? - correct answer ✔✔time-temperature abuse
what is the purpose of Active Managerial Control - correct answer ✔✔Identify and control
possible hazards throughout the flow of food.
the term "cross-contact" in food safety refers to: - correct 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? - correct answer ✔✔three times
if a customer vomits in a food preparation area, what should be done? - correct answer
✔✔isolate the area until it is properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak? -
correct answer ✔✔2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - correct answer
✔✔safety data sheets
