TAP Series Study Set | Questions and Answers | Latest 2026 Update
Q: Blast chiller
Answer:
Stir with ice paddle
Examples of ready-to-eat foods Bakery foods, deli meats, washed fruits and
vegetable,
spices, and sugar.
Ready-to-eat foods Food that needs no more cooking, washing, or preparation.
41°F or below for serving Store non-cooked dairy products at:
4 hours Check temperatures at least every:
2 hours If reheating hot-held food, the temperature must be checked at least:
70°F and thrown away after 6 hours Cold TCS foods can remain without temperature
controls for 6 hours if the food does not exceed: (check temp. every 4 hrs.)
, Q: Five steps for cleaning and sanitizing Remove food, wash, rinse, sanitize, air dry
Answer:
Three compartment sink dishwashing Clean and sanitize all sinks and drain boards
Put detergent into first sink in 110°F water
In second sink, put clean hot water
In third sink, put water and sanitizer. Use timer for knowing the time in the sanitizer.
Place items on drain board to air dry.
Ware-washing Stationary rack single-temperature using hot water to sanitize must
have
minimum water temp. of 165°F
For high-temp. machines, the final hot water must be at least 180°F at the manifold
and hot
water heater.
Factors that affect sanitizer effectiveness The concentration of water and chemicals is
not
correct. Making it too strong can damage equipment. If too weak, it may not kill
pathogens
Water temp. are too high or too low. Follow manufacturer's recommendations.
Surface contact time: Different sanitizers need different minimum contact times to be
effective.
Water hardness can effect pH levels which can effect the amount of sanitizer that
needs to be
used.
Quats Mini. water temp: 75°F
Mini. contact time: 30 seconds
Chlorine Mini. water temp.: 55°F
Mini. contact time: 10 seconds
Q: Blast chiller
Answer:
Stir with ice paddle
Examples of ready-to-eat foods Bakery foods, deli meats, washed fruits and
vegetable,
spices, and sugar.
Ready-to-eat foods Food that needs no more cooking, washing, or preparation.
41°F or below for serving Store non-cooked dairy products at:
4 hours Check temperatures at least every:
2 hours If reheating hot-held food, the temperature must be checked at least:
70°F and thrown away after 6 hours Cold TCS foods can remain without temperature
controls for 6 hours if the food does not exceed: (check temp. every 4 hrs.)
, Q: Five steps for cleaning and sanitizing Remove food, wash, rinse, sanitize, air dry
Answer:
Three compartment sink dishwashing Clean and sanitize all sinks and drain boards
Put detergent into first sink in 110°F water
In second sink, put clean hot water
In third sink, put water and sanitizer. Use timer for knowing the time in the sanitizer.
Place items on drain board to air dry.
Ware-washing Stationary rack single-temperature using hot water to sanitize must
have
minimum water temp. of 165°F
For high-temp. machines, the final hot water must be at least 180°F at the manifold
and hot
water heater.
Factors that affect sanitizer effectiveness The concentration of water and chemicals is
not
correct. Making it too strong can damage equipment. If too weak, it may not kill
pathogens
Water temp. are too high or too low. Follow manufacturer's recommendations.
Surface contact time: Different sanitizers need different minimum contact times to be
effective.
Water hardness can effect pH levels which can effect the amount of sanitizer that
needs to be
used.
Quats Mini. water temp: 75°F
Mini. contact time: 30 seconds
Chlorine Mini. water temp.: 55°F
Mini. contact time: 10 seconds
