TAP SERIES 2026 CORE EXAM SET QUESTIONS AND
ANSWERS RATED A+
✔✔A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ✔✔report the illness to the local health
department
✔✔Hot TCS food on a self-service bar was originally placed on the serviced bar at the
above 135F. The hot TCS food is 120F after two hours of service. time is not being
used as control measure. What should the food worker do? - ✔✔remove from the self-
service bar, reheat to 165F
✔✔A food delivery driver, using his own, car picks up hot food at 1pm from a famous
restaurant that was cooked to the proper temp and held at or above 135F. The food
delivery driver gets delayed due to a storm and arrives at the consumers destination at
6pm. Upon arrival the food temp was at 120F. What should the restaurant do? - ✔✔Tell
the customer to discard the food
✔✔Which of the following is not one of the five most common hazards according to the
Center for Disease Control (CDC)? - ✔✔food recalls
✔✔Which of these three most common chemical sanitizers is NOT true: - ✔✔Quats use
a minimum water temp of 68F for 7 seconds of contact
✔✔What foods should be cooked at 145 F - ✔✔Seafood, beef, veal, pork, and lamb
chops
✔✔Clean plates are required for each trip to a buffet because: - ✔✔contamination can
be prevented
✔✔Frozen vegetables are rejected during receiving for having large ice crystals on the
food packaging. What is the problem that caused this? - ✔✔Time- temp abuse
✔✔food must be cooled from 135 to ____ within 2 hours - ✔✔70F
✔✔If a critical limit in a HACCP system is not met, what must immediately be done? -
✔✔Take a corrective action
✔✔Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called - ✔✔monitoring procedures
✔✔eggs are inspected by which federal agency - ✔✔USDA
, ✔✔On her morning shift, a food handler puts on clean disposable gloves, and begins to
move defrosted hamburger patties from the refrigerator to the preparation area, as
directed by the cook. Then, she is asked to slice raw tomatoes. When shes done she
slices raw onions. in this sequence of tasks, when should the food handler change
gloves? - ✔✔after moving the hamburger patties to the preparation area
✔✔Which of these disease- causing bacteria may be found in shell eggs? - ✔✔non-
typhoidal salmonella
✔✔Which of the following bacteria might be most commonly found in a food workers
open wound? - ✔✔Staphylococcus aureus
✔✔Manufactures provide SDS with all pesticides and chemicals. SDS stands for -
✔✔Safety Data Sheets
✔✔Color coded cutting boards are used: - ✔✔To prevent cross contamination
✔✔An organization that certifies commercial food service equipment is: - ✔✔NSF
✔✔Refrigerator temps should be - ✔✔38F to 41F
✔✔a cook wiping her hands on her apron and then handling a knife is an example of: -
✔✔cross- contamination
✔✔Which of the following is NOT a method for removing oxygen from packaged foods?
- ✔✔HMR
✔✔What must food handlers do after touching their body or clothing? - ✔✔Wash their
hands
✔✔a food handler prepares the delivers meals to elderly individuals receiving services
at home. what symptoms require this food handler to stay home from work? - ✔✔sore
throat with fever
✔✔Which cleaning product is required to stop cross-contact of allergen foods -
✔✔detergent
✔✔the internal receiving temp of fresh raw beef must be - ✔✔41F
✔✔Warewash machines that use hot water to sanitize must minimum hot water temp of
- ✔✔180F
ANSWERS RATED A+
✔✔A food handler is infected with shiga toxin producing E. coli. What is one of the
things the person in charge needs to do? - ✔✔report the illness to the local health
department
✔✔Hot TCS food on a self-service bar was originally placed on the serviced bar at the
above 135F. The hot TCS food is 120F after two hours of service. time is not being
used as control measure. What should the food worker do? - ✔✔remove from the self-
service bar, reheat to 165F
✔✔A food delivery driver, using his own, car picks up hot food at 1pm from a famous
restaurant that was cooked to the proper temp and held at or above 135F. The food
delivery driver gets delayed due to a storm and arrives at the consumers destination at
6pm. Upon arrival the food temp was at 120F. What should the restaurant do? - ✔✔Tell
the customer to discard the food
✔✔Which of the following is not one of the five most common hazards according to the
Center for Disease Control (CDC)? - ✔✔food recalls
✔✔Which of these three most common chemical sanitizers is NOT true: - ✔✔Quats use
a minimum water temp of 68F for 7 seconds of contact
✔✔What foods should be cooked at 145 F - ✔✔Seafood, beef, veal, pork, and lamb
chops
✔✔Clean plates are required for each trip to a buffet because: - ✔✔contamination can
be prevented
✔✔Frozen vegetables are rejected during receiving for having large ice crystals on the
food packaging. What is the problem that caused this? - ✔✔Time- temp abuse
✔✔food must be cooled from 135 to ____ within 2 hours - ✔✔70F
✔✔If a critical limit in a HACCP system is not met, what must immediately be done? -
✔✔Take a corrective action
✔✔Principle four of developing a HACCP plan is one way of checking if the HACCP
system is working and is called - ✔✔monitoring procedures
✔✔eggs are inspected by which federal agency - ✔✔USDA
, ✔✔On her morning shift, a food handler puts on clean disposable gloves, and begins to
move defrosted hamburger patties from the refrigerator to the preparation area, as
directed by the cook. Then, she is asked to slice raw tomatoes. When shes done she
slices raw onions. in this sequence of tasks, when should the food handler change
gloves? - ✔✔after moving the hamburger patties to the preparation area
✔✔Which of these disease- causing bacteria may be found in shell eggs? - ✔✔non-
typhoidal salmonella
✔✔Which of the following bacteria might be most commonly found in a food workers
open wound? - ✔✔Staphylococcus aureus
✔✔Manufactures provide SDS with all pesticides and chemicals. SDS stands for -
✔✔Safety Data Sheets
✔✔Color coded cutting boards are used: - ✔✔To prevent cross contamination
✔✔An organization that certifies commercial food service equipment is: - ✔✔NSF
✔✔Refrigerator temps should be - ✔✔38F to 41F
✔✔a cook wiping her hands on her apron and then handling a knife is an example of: -
✔✔cross- contamination
✔✔Which of the following is NOT a method for removing oxygen from packaged foods?
- ✔✔HMR
✔✔What must food handlers do after touching their body or clothing? - ✔✔Wash their
hands
✔✔a food handler prepares the delivers meals to elderly individuals receiving services
at home. what symptoms require this food handler to stay home from work? - ✔✔sore
throat with fever
✔✔Which cleaning product is required to stop cross-contact of allergen foods -
✔✔detergent
✔✔the internal receiving temp of fresh raw beef must be - ✔✔41F
✔✔Warewash machines that use hot water to sanitize must minimum hot water temp of
- ✔✔180F
