TAP SERIES: FOOD SAFETY TRAINING (ACTUAL 2025-
2026) EXAM QUESTIONS AND VERIFIED CORRECT
ANSWERS 100% PASS
Whichyofy they followingyareythreey foodsy onythey listy ofythey "eightym
ostycommonyfoodyallergens"?
Milk,y Wheat,y Soybeans
Whatyisy they basicycharacteristicyofy ayvirus?
y Requiresy aylivingyhostytoy grow
Wherey canypersonaly itemsy bey stor
ed?
y Inyaydesignatedy areayawayy fromyf
ood
Whichyofy they followingyisy NOTyaymethody fory removingyoxygenyfro
mypackagedyfoods?
HMR
Whenyleavingythey foody preparationyarea,y foodyhandlersy sho
uld:yLeavey theiryapron
,Howy shouldy they temperaturey ofy soury creamy bey taken?
Byy removingy they lidy andy placingy ay thermometery stemy iny they cre
am
Whichyofy they followingyitemsy shouldybeyreject
ed?yFoodyinytornypackaging
GMPy standsy for:
Goody Manufacturingy Practices
Howymanyy daysy canypreparedy foodythatyhasybeenykeptyaty41 ﾟ
Fyory belowy bey heldybeforey itymustybey thrownyout?
7y days
Withy whaty musty bey doney withy TCSy foody thaty willy bey heldy longery
thany 24yhours?
Labely they foody containery withy itsy namey andy usey byy date
Whichy ofy thesey 3y mosty commony chemicaly sanitizery isy NOTy true:
Quatsyusey ayminimumywatery temperaturey ofy68 ﾟ
Fyfory 7ysecondsy ofycontact
, Whichyofy they followingydoesy NOTyrequirey ayVarianceyandy ma
ybey ayHACCPy Planyfory retaily processing:
rawy produce
Backy siphonagey occursywhenythey potabley watery pressureyisy low
erythanylowery thanythey wastey watery pressurey inythey wastey watery
backsy inytoy theypotabley water,y creatingy ay crossy connection.y Ay g
oody methody ofypreventingythisy fromyhappeningyis:
Airy gaps
Bey entirey handywashingyprocessy shouldytakey atyl
east:y20y seconds
Ay foody serviceyworkerymustynotyhavey directycontactywithy foo
dyifythey:yHavey aywoundythaty isy draining
Howylongycanycoldy heldyfoodybey servedywithoutytemperaturey
control?y 6yhours
Covingy is:
wherey floorsy andy wallsy meet
2026) EXAM QUESTIONS AND VERIFIED CORRECT
ANSWERS 100% PASS
Whichyofy they followingyareythreey foodsy onythey listy ofythey "eightym
ostycommonyfoodyallergens"?
Milk,y Wheat,y Soybeans
Whatyisy they basicycharacteristicyofy ayvirus?
y Requiresy aylivingyhostytoy grow
Wherey canypersonaly itemsy bey stor
ed?
y Inyaydesignatedy areayawayy fromyf
ood
Whichyofy they followingyisy NOTyaymethody fory removingyoxygenyfro
mypackagedyfoods?
HMR
Whenyleavingythey foody preparationyarea,y foodyhandlersy sho
uld:yLeavey theiryapron
,Howy shouldy they temperaturey ofy soury creamy bey taken?
Byy removingy they lidy andy placingy ay thermometery stemy iny they cre
am
Whichyofy they followingyitemsy shouldybeyreject
ed?yFoodyinytornypackaging
GMPy standsy for:
Goody Manufacturingy Practices
Howymanyy daysy canypreparedy foodythatyhasybeenykeptyaty41 ﾟ
Fyory belowy bey heldybeforey itymustybey thrownyout?
7y days
Withy whaty musty bey doney withy TCSy foody thaty willy bey heldy longery
thany 24yhours?
Labely they foody containery withy itsy namey andy usey byy date
Whichy ofy thesey 3y mosty commony chemicaly sanitizery isy NOTy true:
Quatsyusey ayminimumywatery temperaturey ofy68 ﾟ
Fyfory 7ysecondsy ofycontact
, Whichyofy they followingydoesy NOTyrequirey ayVarianceyandy ma
ybey ayHACCPy Planyfory retaily processing:
rawy produce
Backy siphonagey occursywhenythey potabley watery pressureyisy low
erythanylowery thanythey wastey watery pressurey inythey wastey watery
backsy inytoy theypotabley water,y creatingy ay crossy connection.y Ay g
oody methody ofypreventingythisy fromyhappeningyis:
Airy gaps
Bey entirey handywashingyprocessy shouldytakey atyl
east:y20y seconds
Ay foody serviceyworkerymustynotyhavey directycontactywithy foo
dyifythey:yHavey aywoundythaty isy draining
Howylongycanycoldy heldyfoodybey servedywithoutytemperaturey
control?y 6yhours
Covingy is:
wherey floorsy andy wallsy meet
