TAP Series Study Set Questions With
Answers.
People at high risk for foodborne illnesses - ANSWER- Young children, elderly, people
with weak immune systems
Top five foodborne illness risk factors - ANSWER- Purchasing food from an unsafe
source
Failing to cook correctly
Poor personal hygiene
Working with contaminated equipment
Holding food at incorrect temperatures
Microorganisms - ANSWER- Small, living organisms that can only be seen through a
microscope
Three food contaminants - ANSWER- Biological (aka: Pathogens)- Bacteria, viruses,
parasites, fungi
Chemical- cleaners, sanitizers, poisons
Physical- glass, fake finger nails, bandages, dirt, jewelry
TCS foods - ANSWER- Foods that need TIME and TEMPERATURE CONTROL for
SAFETY
Examples of TCS foods - ANSWER- Milk, chicken, cooked rice, melons, spouts,
vacuum-packaged foods, eggs, meats, fish, and cooked potatoes.
Containers not suitable for acid foods (ex.- orange juice, tomato soup) - ANSWER-
Galvanized or copper containers
FATTOM - ANSWER- Food
Acidity
Temperature
Time
Oxygen
Moisture
A.L.E.R.T (FDA food defense system) - ANSWER- Assure- Products are from safe
sources
Look- See that products are kept safe
Employees (or Vendors)- Know who is in your establishment
Reports- Keep food defense info accessible
Threat- Have a plan for threats or suspicious activity
, Allergen foods - ANSWER- Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy
Workers must wash their hands after - ANSWER- Using the restroom
Handling raw foods
Touching their body
Touching clothing
Handling money
Handling garbage
Handling chemical
Sneezing or coughing
Eating
Smoking
Chewing gum
And before entering prep areas
Items needed at a hand-washing station - ANSWER- A garbage container and signage
instructing workers to wash hands.
Proper hand-washing - ANSWER- 1. Wet hands- water should be at least 100°F(38°C)
2. Apply soap and wash hands with soap for 10-15 sec.
3. Rinse hands using warm running water.
4. Dry hands using a single use paper towel, or hand dryer. Use towel to turn off water.
5. Total wash time is 20 sec.
Single-use gloves - ANSWER- When handling ready-to-eat foods
Never be used in place of hand-washing
Never be washed and reused
Be changes if dirty or torn, when changing tasks, or after handling money.
Avoid bare-hand contact - ANSWER- When handling ready-to-eat foods, especially
when serving High Risk populations.
Exclude from the operation - ANSWER- Food handlers showing symptoms of vomiting,
diarrhea, or jaundice (yellow skin or eyes)
Food handlers with vomiting or diarrhea - ANSWER- Must meet ONE of the following:
Have had no symptoms for at least 24 hrs.
Have a written release from medical practitioner
Food handlers with jaundice - ANSWER- Must have BOTH:
Be reported to the regulatory authority
Have a written release from a medical practitioner and approval from the regulatory
authority before returning to work
Answers.
People at high risk for foodborne illnesses - ANSWER- Young children, elderly, people
with weak immune systems
Top five foodborne illness risk factors - ANSWER- Purchasing food from an unsafe
source
Failing to cook correctly
Poor personal hygiene
Working with contaminated equipment
Holding food at incorrect temperatures
Microorganisms - ANSWER- Small, living organisms that can only be seen through a
microscope
Three food contaminants - ANSWER- Biological (aka: Pathogens)- Bacteria, viruses,
parasites, fungi
Chemical- cleaners, sanitizers, poisons
Physical- glass, fake finger nails, bandages, dirt, jewelry
TCS foods - ANSWER- Foods that need TIME and TEMPERATURE CONTROL for
SAFETY
Examples of TCS foods - ANSWER- Milk, chicken, cooked rice, melons, spouts,
vacuum-packaged foods, eggs, meats, fish, and cooked potatoes.
Containers not suitable for acid foods (ex.- orange juice, tomato soup) - ANSWER-
Galvanized or copper containers
FATTOM - ANSWER- Food
Acidity
Temperature
Time
Oxygen
Moisture
A.L.E.R.T (FDA food defense system) - ANSWER- Assure- Products are from safe
sources
Look- See that products are kept safe
Employees (or Vendors)- Know who is in your establishment
Reports- Keep food defense info accessible
Threat- Have a plan for threats or suspicious activity
, Allergen foods - ANSWER- Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy
Workers must wash their hands after - ANSWER- Using the restroom
Handling raw foods
Touching their body
Touching clothing
Handling money
Handling garbage
Handling chemical
Sneezing or coughing
Eating
Smoking
Chewing gum
And before entering prep areas
Items needed at a hand-washing station - ANSWER- A garbage container and signage
instructing workers to wash hands.
Proper hand-washing - ANSWER- 1. Wet hands- water should be at least 100°F(38°C)
2. Apply soap and wash hands with soap for 10-15 sec.
3. Rinse hands using warm running water.
4. Dry hands using a single use paper towel, or hand dryer. Use towel to turn off water.
5. Total wash time is 20 sec.
Single-use gloves - ANSWER- When handling ready-to-eat foods
Never be used in place of hand-washing
Never be washed and reused
Be changes if dirty or torn, when changing tasks, or after handling money.
Avoid bare-hand contact - ANSWER- When handling ready-to-eat foods, especially
when serving High Risk populations.
Exclude from the operation - ANSWER- Food handlers showing symptoms of vomiting,
diarrhea, or jaundice (yellow skin or eyes)
Food handlers with vomiting or diarrhea - ANSWER- Must meet ONE of the following:
Have had no symptoms for at least 24 hrs.
Have a written release from medical practitioner
Food handlers with jaundice - ANSWER- Must have BOTH:
Be reported to the regulatory authority
Have a written release from a medical practitioner and approval from the regulatory
authority before returning to work
