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Tap Series EXAM 2026 Actual Complete Real Verified
Exam Questions and Correct Answers (Verified
Answers) Already Graded A+ ||Newest Exam!!!
Which of the following is NOT considered as one of the
"highly susceptible populations" (HSPs): - Answer-
Pregnant women
If a critical limit in a HACCP System is not met, what must
immediately be done? - Answer-Take a corrective action
Which food item may be handled with bare hands? -
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? -
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? - Answer-It must
be washed, rinsed, and sanitized
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What is the most important factor in choosing a good
reputable food supplier? - 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? - Answer-Time temperature
abuse
Which cleaning product is required to stop cross-contact of
allergen foods: - Answer-Detergent
In the three-sink manual ware washing process, the
detergent wash water must be ___ or higher: - Answer-
110F
Ware wash machines that use hot whater to sanitize must
have a minimum hot water temperature of: - Answer-180F
Eggs are inspected by which federal agency: - Answer-
U.S. Department of Agriculture (USDA)
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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? - 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? - Answer-Time
temperature abuse
When must a consumer advisory be posted? - Answer-
When serving raw or under cooked food
What is the purpose Active Managerial Control? - 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?
- Answer-Reheating the stew
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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 dumpster from
draining. What is the problem. - Answer-The surface
underneath the dumpster should have been paved with
concrete or asphalt
Floor mounted equipment and food items must be ___ off
the floor. - Answer-6"
Foodborne intoxication is caused by eating foods that
contain: - Answer-Poisons
Where should food handlers wash their hands? - Answer-
Hand washing sink
The chef has just finished preparing raw chicken breasts
in a citrus marinade. She will store them in the refrigerator
for the next shift and serve at dinner. In order to prevent
possible cross contamination, where should the chef place
the tray of chicken breasts in the refrigerator? - Answer-On
the bottom shelf next to the ground turkey
Tap Series EXAM 2026 Actual Complete Real Verified
Exam Questions and Correct Answers (Verified
Answers) Already Graded A+ ||Newest Exam!!!
Which of the following is NOT considered as one of the
"highly susceptible populations" (HSPs): - Answer-
Pregnant women
If a critical limit in a HACCP System is not met, what must
immediately be done? - Answer-Take a corrective action
Which food item may be handled with bare hands? -
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? -
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? - Answer-It must
be washed, rinsed, and sanitized
,2|Page
What is the most important factor in choosing a good
reputable food supplier? - 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? - Answer-Time temperature
abuse
Which cleaning product is required to stop cross-contact of
allergen foods: - Answer-Detergent
In the three-sink manual ware washing process, the
detergent wash water must be ___ or higher: - Answer-
110F
Ware wash machines that use hot whater to sanitize must
have a minimum hot water temperature of: - Answer-180F
Eggs are inspected by which federal agency: - Answer-
U.S. Department of Agriculture (USDA)
,3|Page
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? - 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? - Answer-Time
temperature abuse
When must a consumer advisory be posted? - Answer-
When serving raw or under cooked food
What is the purpose Active Managerial Control? - 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?
- Answer-Reheating the stew
, 4|Page
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 dumpster from
draining. What is the problem. - Answer-The surface
underneath the dumpster should have been paved with
concrete or asphalt
Floor mounted equipment and food items must be ___ off
the floor. - Answer-6"
Foodborne intoxication is caused by eating foods that
contain: - Answer-Poisons
Where should food handlers wash their hands? - Answer-
Hand washing sink
The chef has just finished preparing raw chicken breasts
in a citrus marinade. She will store them in the refrigerator
for the next shift and serve at dinner. In order to prevent
possible cross contamination, where should the chef place
the tray of chicken breasts in the refrigerator? - Answer-On
the bottom shelf next to the ground turkey
