TAP series exam Questions and Answers | Latest 2026 Update
Q: MSDS materials safety data sheet, keep for staff access, sent with chemical
shipment
Answer:
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
FDA food and drug administration
CDC center for disease control, inspects cruise ships
, Q: Step 1 HACCP plan conduct hazard analysis- identify hazards
Answer:
Step 2 HACCP plan determine CCPs- identify hazards
Step 3 HACCP plan establish critical limits- control hazards
Step 4 HACCP plan establish monitoring procedures- control hazards
Step 5 HACCP plan identify corrective actions- control hazards
Step 6 HACCP plan verify that system works- verify
Step 7 HACCP plan establish procedures for record keeping and documentation-
verify
smoking and curing meat requires variance and acceptable HACCP plan to
regulatory
authority
food safety control begins with purchasing
air gap only reliable method to prevent back flow
cross- connection physical link between safe and dirty water
manual dishwashing temp 110 F
single tank machines with chem. sanitizers 120 F
Q: MSDS materials safety data sheet, keep for staff access, sent with chemical
shipment
Answer:
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
FDA food and drug administration
CDC center for disease control, inspects cruise ships
, Q: Step 1 HACCP plan conduct hazard analysis- identify hazards
Answer:
Step 2 HACCP plan determine CCPs- identify hazards
Step 3 HACCP plan establish critical limits- control hazards
Step 4 HACCP plan establish monitoring procedures- control hazards
Step 5 HACCP plan identify corrective actions- control hazards
Step 6 HACCP plan verify that system works- verify
Step 7 HACCP plan establish procedures for record keeping and documentation-
verify
smoking and curing meat requires variance and acceptable HACCP plan to
regulatory
authority
food safety control begins with purchasing
air gap only reliable method to prevent back flow
cross- connection physical link between safe and dirty water
manual dishwashing temp 110 F
single tank machines with chem. sanitizers 120 F
