tap series – Public health 2025
1. 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 foundations of the system known as: - Correct Answer
Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged
foods? - Correct Answer HMR
3. How should the temperature of sour cream be taken? - Correct Answer
By removing the lid and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be
done? - Correct Answer Take a corrective action
5. When leaving the food preparation area, food handlers should: - Correct
Answer Leave their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while
preparing food? - Correct Answer Plain wedding band
7. GMP stands for: - Correct Answer Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - Correct
Answer Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-
servicde bar at at above 135°F (57°C). The hot TCS food is 120°F (49°C) after
two hours of service. Time is not being used as control measure. What should
the food worker do? - Correct Answer Remove from the self-service bar,
reheat to 165°F (74°C)
, tap series – Public health 2025
10. An organization that certifies commercial food service equipment is: -
Correct Answer NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one
of the things the person in charge needs to do? - Correct Answer Report
the illness to the local health department
12. The first step in planning a food safety training program is: Identify the
topics for the training - Correct Answer Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM
from a famous restaurant that was cooked to the proper temperature and
held at or above 135°F (57°C). The food delivery driver gets delayed due to a
storm and arrives at the customer's destination at 6:00 PM. Upon arrival the
food temperature was 120°F (49°C). What should the restaurant do? -
Correct Answer Tell the customer to discard the food
14. Live shellfish must be received and kept at what minimum temperatures?
- Correct Answer Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the
puts on clean disposable gloves, and begins to move defrosted hamburger
tomatoes. When she's done, she slices raw onions. preparation area, as
directed by the cook. Then, she is asked to slice raw In this sequence of
tasks, when should the food handler change gloves? - Correct Answer
After moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by - Correct Answer Toxi-producing
algae
1. 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 foundations of the system known as: - Correct Answer
Active Managerial Control
Which of the following IS NOT a method for removing oxygen from packaged
foods? - Correct Answer HMR
3. How should the temperature of sour cream be taken? - Correct Answer
By removing the lid and placing a thermometer stem in the cream
4. If a critical limit in a HACCP System is not met, what must immediately be
done? - Correct Answer Take a corrective action
5. When leaving the food preparation area, food handlers should: - Correct
Answer Leave their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while
preparing food? - Correct Answer Plain wedding band
7. GMP stands for: - Correct Answer Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: - Correct
Answer Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-
servicde bar at at above 135°F (57°C). The hot TCS food is 120°F (49°C) after
two hours of service. Time is not being used as control measure. What should
the food worker do? - Correct Answer Remove from the self-service bar,
reheat to 165°F (74°C)
, tap series – Public health 2025
10. An organization that certifies commercial food service equipment is: -
Correct Answer NSF
11. A food handler is infected with shiga toxin producing E. coli. What is one
of the things the person in charge needs to do? - Correct Answer Report
the illness to the local health department
12. The first step in planning a food safety training program is: Identify the
topics for the training - Correct Answer Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM
from a famous restaurant that was cooked to the proper temperature and
held at or above 135°F (57°C). The food delivery driver gets delayed due to a
storm and arrives at the customer's destination at 6:00 PM. Upon arrival the
food temperature was 120°F (49°C). What should the restaurant do? -
Correct Answer Tell the customer to discard the food
14. Live shellfish must be received and kept at what minimum temperatures?
- Correct Answer Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the
puts on clean disposable gloves, and begins to move defrosted hamburger
tomatoes. When she's done, she slices raw onions. preparation area, as
directed by the cook. Then, she is asked to slice raw In this sequence of
tasks, when should the food handler change gloves? - Correct Answer
After moving the hamburger patties to the preparation area
16. Ciguatoxin contamination is caused by - Correct Answer Toxi-producing
algae
