TAP Series: Food Safety Training 2025
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)
Which of the following is NOT considered as one of the "highly susceptible
populations" (HSPs): - Correct Answer Pregnant women
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
, TAP Series: Food Safety Training 2025
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
An operation received a violation in the outside area of the facility. The
manager reviewed the area and saw that the dumpster was placed on
gravel. The lids were closed, and the drain plug was in place to prevent the
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)
Which of the following is NOT considered as one of the "highly susceptible
populations" (HSPs): - Correct Answer Pregnant women
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
, TAP Series: Food Safety Training 2025
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
An operation received a violation in the outside area of the facility. The
manager reviewed the area and saw that the dumpster was placed on
gravel. The lids were closed, and the drain plug was in place to prevent the
