TAP Series: Food Safety Training Exam Questions and Answers 100% Pass

TAP Series: Food Safety Training Exam Questions and Answers 100% Pass Which cleaning product is required to stop cross-contact of allergen foods: - Correct Answer ️️ -Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Correct Answer ️️ -110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Correct Answer ️️ -180F Eggs are inspected by which federal agency: - Correct Answer ️️ -U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): - Correct Answer ️️ -Pregnant women If a critical limit in a HACCP System is not met, what must immediately be done? - Correct Answer ️️ -Take a corrective action Which food item may be handled with bare hands? - Correct 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? - Correct 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? - Correct Answer ️️ -It must be washed, rinsed, and sanitized What is the most important factor in choosing a good reputable food supplier? - Correct 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? - Correct Answer ️️ -Time temperature abuse 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? - Correct 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? - Correct Answer ️️ -Time temperature abuse When must a consumer advisory be posted? - Correct Answer ️️ -When serving raw or under cooked food What is the purpose Active Managerial Control? - Correct 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? - Correct Answer ️️ -Reheating the stew 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. - Correct 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. - Correct Answer ️️ -6" Foodborne intoxication is caused by eating foods that contain: - Correct Answer ️️ - Poisons