Tap Series Exam Questions and Answers | Latest 2026 Update
Q: 6. If a customer vomits in a food preparation area, what should be done?
Answer:
Isolate the area until it is properly cleaned and sanitized 7. A father takes his four
year old daughter and her friend to the local hamburger diner after swimming
lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because
the father likes his hamburgers rare, he orders a rare hamburger for himself and his
daughter. What should the server do? Explain that the restaurant cannot serve rare
hamburgers to young children 8. Which of the following is a safe food handling
practice? Clean and sanitize food contact surfaces in constant use at least every four
hours 9. 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? Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
, Q: 10. With time as a public health control being a written procedure, what is the
maximum amount of time cold held food can be served without temperature
control?
Answer:
6 hours 11. Which of the following is NOT one of the five most common hazards
according to the Center for Disease Control (CDC)? Food recalls 12. What is the
purpose of Active Managerial Control? Identify and control possible hazards
throughout the flow of food 13. Which pathogen would require a food handler to be
excluded from work: Campylobacter coli 14. The term "cross-contact" in food safety
refers to: Allergen prevention 15. Coving is: Where floors and walls meet 16. Sliced
oranges can be safely stored Wrapped in a plastic container in a reach-in refrigerator
at at or below 41°F (5°C) below ready-to-eat food 17. A chef sanitized a
thermometer probe and then checked the temperature of beef stew being held in a
hot-holding unit. The temperature was 120°F (49°C), which did not meet the
operation's critical limit of 135'F (57 C). The chef recorded the temperatureof the
stew in the log and reheated the stew to 165'F (74 C). Which was the corrective
action? Reheating the stew 18. The chef has just removed a chicken and noodle
casserole from the oven. He reaches for his bimetallic- stemmed thermometer to
check the temperature. Where should the chef insert the thermometer to get an
accurate reading? Into the center, or thickest part of the casserole 49. The entire hand
washing process should be for a minimum of: 20 seconds
Q: 6. If a customer vomits in a food preparation area, what should be done?
Answer:
Isolate the area until it is properly cleaned and sanitized 7. A father takes his four
year old daughter and her friend to the local hamburger diner after swimming
lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because
the father likes his hamburgers rare, he orders a rare hamburger for himself and his
daughter. What should the server do? Explain that the restaurant cannot serve rare
hamburgers to young children 8. Which of the following is a safe food handling
practice? Clean and sanitize food contact surfaces in constant use at least every four
hours 9. 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? Lettuce, fresh
salmon, fresh pork roast, fresh turkey breasts
, Q: 10. With time as a public health control being a written procedure, what is the
maximum amount of time cold held food can be served without temperature
control?
Answer:
6 hours 11. Which of the following is NOT one of the five most common hazards
according to the Center for Disease Control (CDC)? Food recalls 12. What is the
purpose of Active Managerial Control? Identify and control possible hazards
throughout the flow of food 13. Which pathogen would require a food handler to be
excluded from work: Campylobacter coli 14. The term "cross-contact" in food safety
refers to: Allergen prevention 15. Coving is: Where floors and walls meet 16. Sliced
oranges can be safely stored Wrapped in a plastic container in a reach-in refrigerator
at at or below 41°F (5°C) below ready-to-eat food 17. A chef sanitized a
thermometer probe and then checked the temperature of beef stew being held in a
hot-holding unit. The temperature was 120°F (49°C), which did not meet the
operation's critical limit of 135'F (57 C). The chef recorded the temperatureof the
stew in the log and reheated the stew to 165'F (74 C). Which was the corrective
action? Reheating the stew 18. The chef has just removed a chicken and noodle
casserole from the oven. He reaches for his bimetallic- stemmed thermometer to
check the temperature. Where should the chef insert the thermometer to get an
accurate reading? Into the center, or thickest part of the casserole 49. The entire hand
washing process should be for a minimum of: 20 seconds
