TAP Series Practice Exam Questions and Answers | Latest 2026 Update
Q: contamination warewash machines that use hot water to sanitize must a
minimum hot water temperature of: 180F If the water supply to an establishment
is shut off and there is no alternate potable water source: the establishment needs
to close until the water supply is restored 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
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 what is the minimum internal temperature for transporting hot TCS
food and hot holding TCS food items? 135F
, Q: the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: 165 for less than 1 second GMP stands for Good Manufacturing
Practices all o these are TCS foods except for: raw unwashed asparagus The
internal receiving temperature of fresh raw beef must be: 41F Back siphoning
occurs when the potable water pressure is lower than the waste water pressure
and the waste water backs in to the potable water, creating a cross connection.
The best method to prevent this from happening is: air gaps what foods should
be cooked to 145F?
Answer:
seafood, beef, veal, pork, and lamb chops which of these three most common
chemical sanitizers is NOT true: quats use a minimum water temperature of 68F for 7
seconds of contact which of the following does NOT require a Variance and maybe a
HACCP Plan for retail processing? raw produce the MINIMUM internal temperature
and time allowed for cooking roast beef is 145F for 100 minutes Disposable food
service gloves must: be changed when changing tasks A food handler has finished
trimming raw chicken on a cutting board and needs it to prep vegetables. what must
be done to the cutting board? it must be washed, rinsed and sanitized
Q: contamination warewash machines that use hot water to sanitize must a
minimum hot water temperature of: 180F If the water supply to an establishment
is shut off and there is no alternate potable water source: the establishment needs
to close until the water supply is restored 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
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 what is the minimum internal temperature for transporting hot TCS
food and hot holding TCS food items? 135F
, Q: the minimum internal temperature of a pork roast or tuna casserole cooked in a
microwave is: 165 for less than 1 second GMP stands for Good Manufacturing
Practices all o these are TCS foods except for: raw unwashed asparagus The
internal receiving temperature of fresh raw beef must be: 41F Back siphoning
occurs when the potable water pressure is lower than the waste water pressure
and the waste water backs in to the potable water, creating a cross connection.
The best method to prevent this from happening is: air gaps what foods should
be cooked to 145F?
Answer:
seafood, beef, veal, pork, and lamb chops which of these three most common
chemical sanitizers is NOT true: quats use a minimum water temperature of 68F for 7
seconds of contact which of the following does NOT require a Variance and maybe a
HACCP Plan for retail processing? raw produce the MINIMUM internal temperature
and time allowed for cooking roast beef is 145F for 100 minutes Disposable food
service gloves must: be changed when changing tasks A food handler has finished
trimming raw chicken on a cutting board and needs it to prep vegetables. what must
be done to the cutting board? it must be washed, rinsed and sanitized
