TAP series exam
questions and answers
100% correct
Hepatitis A, Norovirus, Jaundice - correct answer ✔✔diagnosis must be reported for
salmonella typhi, shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli -
correct answer ✔✔notify local regulatory authority, coordinate with med. for
jaundice, diarrhea, vomiting, fever - correct answer ✔✔report these illnesses
use pasteurized eggs for undercooked meals, shelled eggs for recipes - correct answer ✔✔high
risk population
wet hands, apply soap and wash for 10-15 seconds, rinse with warm water, dry with paper
towel or dryer, total wash time is 20 seconds - correct answer ✔✔5 hand washing points
at least 100 F - correct answer ✔✔hand washing water temp
time and temp control for safety - correct answer ✔✔TCS
milk, chicken, cooked rice, melons, sprouts, vacuum packed food - correct answer ✔✔TCS
examples
, 41 F or lower - correct answer ✔✔TCS cold temp
135 F or higher - correct answer ✔✔TCS hot temp
6 hours, not more than 70 F, should be checked after 4 hours - correct answer ✔✔TCS time and
temp without controls
store for no more than 7 days, 41 F or lower, reheat to 135 F - correct answer ✔✔TCS ready- to-
eat
in cooler- 41 F or lower, under water- 70 F or lower - correct answer ✔✔TCS thawing
145 F for 15 sec - correct answer ✔✔cooked egged served immediately temp
155 F for 15 sec and held at 135 F - correct answer ✔✔cooked eggs served later temp
cook immediately or store at 41 F - correct answer ✔✔pooled eggs
145 F for 15 sec - correct answer ✔✔seafood, steak and chops temp
155 F for 15 sec - correct answer ✔✔ground beef, ham, roasts, tenderized meats temp
received at 45 F, stored at 41 F in less than 4 hours - correct answer ✔✔shellfish, milk, eggs
received/ stored
frozen solid - correct answer ✔✔frozen food received
questions and answers
100% correct
Hepatitis A, Norovirus, Jaundice - correct answer ✔✔diagnosis must be reported for
salmonella typhi, shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli -
correct answer ✔✔notify local regulatory authority, coordinate with med. for
jaundice, diarrhea, vomiting, fever - correct answer ✔✔report these illnesses
use pasteurized eggs for undercooked meals, shelled eggs for recipes - correct answer ✔✔high
risk population
wet hands, apply soap and wash for 10-15 seconds, rinse with warm water, dry with paper
towel or dryer, total wash time is 20 seconds - correct answer ✔✔5 hand washing points
at least 100 F - correct answer ✔✔hand washing water temp
time and temp control for safety - correct answer ✔✔TCS
milk, chicken, cooked rice, melons, sprouts, vacuum packed food - correct answer ✔✔TCS
examples
, 41 F or lower - correct answer ✔✔TCS cold temp
135 F or higher - correct answer ✔✔TCS hot temp
6 hours, not more than 70 F, should be checked after 4 hours - correct answer ✔✔TCS time and
temp without controls
store for no more than 7 days, 41 F or lower, reheat to 135 F - correct answer ✔✔TCS ready- to-
eat
in cooler- 41 F or lower, under water- 70 F or lower - correct answer ✔✔TCS thawing
145 F for 15 sec - correct answer ✔✔cooked egged served immediately temp
155 F for 15 sec and held at 135 F - correct answer ✔✔cooked eggs served later temp
cook immediately or store at 41 F - correct answer ✔✔pooled eggs
145 F for 15 sec - correct answer ✔✔seafood, steak and chops temp
155 F for 15 sec - correct answer ✔✔ground beef, ham, roasts, tenderized meats temp
received at 45 F, stored at 41 F in less than 4 hours - correct answer ✔✔shellfish, milk, eggs
received/ stored
frozen solid - correct answer ✔✔frozen food received
