TAP SERIES- FOOD SAFETY
TRAINING EXAM QUESTIONS &
VERIFIED CORRECT ANSWERS 100%
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
- correct answer ✔✔Pregnant women
Which cleaning product is required to stop cross-contact of allergen foods: - correct answer
✔✔Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___ or
higher: - correct answer ✔✔110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - correct answer ✔✔180F
Eggs are inspected by which federal agency: - correct answer ✔✔U.S. Department of
Agriculture (USDA)
If a critical limit in a HACCP System is not met, what must immediately be done? - correct
answer ✔✔Take a corrective action
Which food item may be handled with bare hands? - correct answer ✔✔Raw chicken
A food handler prepares and delivers meals to elderly individuals receiving services at home.
What symptoms require this food handler to stay home from work? - correct answer ✔✔Sore
throat with fever
, A food handler has finished trimming raw chicken on a cutting board and needs the board to
prep vegetables. What must be done to the cutting board? - correct answer ✔✔It must be
washed, rinsed, and sanitized
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
Frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. What is the problem the caused this? - correct answer ✔✔Time temperature abuse
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and
fresh turkey breasts be stored in a cooler? - correct answer ✔✔Lettuce, fresh salmon, fresh
pork roast, fresh turkey breasts
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg
salad sandwiches, What is the problem with this situation? - correct answer ✔✔Time
temperature abuse
When must a consumer advisory be posted? - correct answer ✔✔When serving raw or under
cooked food
What is the purpose Active Managerial Control? - correct answer ✔✔Identify and control
possible hazards throughout the flow of food
A chef sanitized a thermometer probe and then checked the temperature of beef stew being
held in a hot holding unit. The temperature was 120F, which did not meet the operation's
critical limit of 135F. The chef recorded the temperature of the stew in the log and reheated the
stew to 165F for 15 seconds. Which was the corrective action? - correct answer ✔✔Reheating
the stew
TRAINING EXAM QUESTIONS &
VERIFIED CORRECT ANSWERS 100%
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
- correct answer ✔✔Pregnant women
Which cleaning product is required to stop cross-contact of allergen foods: - correct answer
✔✔Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___ or
higher: - correct answer ✔✔110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water
temperature of: - correct answer ✔✔180F
Eggs are inspected by which federal agency: - correct answer ✔✔U.S. Department of
Agriculture (USDA)
If a critical limit in a HACCP System is not met, what must immediately be done? - correct
answer ✔✔Take a corrective action
Which food item may be handled with bare hands? - correct answer ✔✔Raw chicken
A food handler prepares and delivers meals to elderly individuals receiving services at home.
What symptoms require this food handler to stay home from work? - correct answer ✔✔Sore
throat with fever
, A food handler has finished trimming raw chicken on a cutting board and needs the board to
prep vegetables. What must be done to the cutting board? - correct answer ✔✔It must be
washed, rinsed, and sanitized
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
Frozen vegetables are rejected during receiving for having large ice crystals on the food and
packaging. What is the problem the caused this? - correct answer ✔✔Time temperature abuse
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and
fresh turkey breasts be stored in a cooler? - correct answer ✔✔Lettuce, fresh salmon, fresh
pork roast, fresh turkey breasts
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg
salad sandwiches, What is the problem with this situation? - correct answer ✔✔Time
temperature abuse
When must a consumer advisory be posted? - correct answer ✔✔When serving raw or under
cooked food
What is the purpose Active Managerial Control? - correct answer ✔✔Identify and control
possible hazards throughout the flow of food
A chef sanitized a thermometer probe and then checked the temperature of beef stew being
held in a hot holding unit. The temperature was 120F, which did not meet the operation's
critical limit of 135F. The chef recorded the temperature of the stew in the log and reheated the
stew to 165F for 15 seconds. Which was the corrective action? - correct answer ✔✔Reheating
the stew
