TAP SERIES LATEST 2026 EXAM QUESTIONS AND
ANSWERS RATED A+
✔✔frozen food received - ✔✔frozen solid
✔✔buffet line temps - ✔✔cold food- 41 F or lower, hot food- 135 F or higher
✔✔meat, poultry, eggs, seafood cooked in microwave - ✔✔165 F, rotate half way, let
stand 2 minutes after
✔✔food reheated for hot holding - ✔✔165 F for 15 sec within 2 hours
✔✔reheat ready to eat - ✔✔135 F
✔✔consumer advisory for - ✔✔raw and under cooked animal foods
✔✔variance required for - ✔✔live shellfish
✔✔do not use for acidic foods - ✔✔galvanized or copper containers
✔✔label for retail sales must include - ✔✔common name, quantity, all ingredients in
descending order by weight, artificial colors, flavors, chem. preservatives, name and
place of business, food allergens
✔✔bimetallic stemmed thermometer - ✔✔check temp of food, insert in food up to
dimple of thermometer stem
✔✔infrared thermometer - ✔✔check surface temp of food or equipment
✔✔thermocouple - ✔✔use metal probe to check thin and thick foods
✔✔thermometer accuracy - ✔✔2 F for food, 3 F for equipment
✔✔MSDS - ✔✔materials safety data sheet, keep for staff access, sent with chemical
shipment
✔✔OSHA - ✔✔occupational safety and health administration, requires MSDS with
chemicals
✔✔HACCP - ✔✔hazard analysis critical control point
✔✔USDA - ✔✔US dept. of Agriculture, regulates and inspects meat, poultry and eggs
✔✔SOP - ✔✔safe operating procedures
ANSWERS RATED A+
✔✔frozen food received - ✔✔frozen solid
✔✔buffet line temps - ✔✔cold food- 41 F or lower, hot food- 135 F or higher
✔✔meat, poultry, eggs, seafood cooked in microwave - ✔✔165 F, rotate half way, let
stand 2 minutes after
✔✔food reheated for hot holding - ✔✔165 F for 15 sec within 2 hours
✔✔reheat ready to eat - ✔✔135 F
✔✔consumer advisory for - ✔✔raw and under cooked animal foods
✔✔variance required for - ✔✔live shellfish
✔✔do not use for acidic foods - ✔✔galvanized or copper containers
✔✔label for retail sales must include - ✔✔common name, quantity, all ingredients in
descending order by weight, artificial colors, flavors, chem. preservatives, name and
place of business, food allergens
✔✔bimetallic stemmed thermometer - ✔✔check temp of food, insert in food up to
dimple of thermometer stem
✔✔infrared thermometer - ✔✔check surface temp of food or equipment
✔✔thermocouple - ✔✔use metal probe to check thin and thick foods
✔✔thermometer accuracy - ✔✔2 F for food, 3 F for equipment
✔✔MSDS - ✔✔materials safety data sheet, keep for staff access, sent with chemical
shipment
✔✔OSHA - ✔✔occupational safety and health administration, requires MSDS with
chemicals
✔✔HACCP - ✔✔hazard analysis critical control point
✔✔USDA - ✔✔US dept. of Agriculture, regulates and inspects meat, poultry and eggs
✔✔SOP - ✔✔safe operating procedures
