TAP SERIES EXAM QUESTIONS AND
ANSWERS 100% CORRECT!!
, OSHA Requires suppliers and manufactures to provide: - ANSWER Safety Data sheets
HACCP plans
Hazard Analysis
Alert Plans
Safety Data sheets
In the three-sink manual warewashing process, the detergent wash water must be ___
or higher - ANSWER 100 F/38C
110F/43C
120F/49C
130F/54C
110F/43C
Warewash machines that use hot water to sanitize must a minimum hot water temp of -
ANSWER 180F/82C
High susceptible populations include: - ANSWER Elderly
Children
Chornically ill
Those with immune problems
Storing washed vs unwashed produce - ANSWER Washed produce on top of
unwashed produce
Unwashed produce can drop dirt and other contaminants on washed produce
ultra high temperature pasteurization storage - ANSWER Can be stored at room temp
If usually served cold, store at 41F/5C or below after opening
If not aseptically packaged must be refrigerated
Foods should be stored in this order: - ANSWER 1)Ready-to-eat foods/produce
ANSWERS 100% CORRECT!!
, OSHA Requires suppliers and manufactures to provide: - ANSWER Safety Data sheets
HACCP plans
Hazard Analysis
Alert Plans
Safety Data sheets
In the three-sink manual warewashing process, the detergent wash water must be ___
or higher - ANSWER 100 F/38C
110F/43C
120F/49C
130F/54C
110F/43C
Warewash machines that use hot water to sanitize must a minimum hot water temp of -
ANSWER 180F/82C
High susceptible populations include: - ANSWER Elderly
Children
Chornically ill
Those with immune problems
Storing washed vs unwashed produce - ANSWER Washed produce on top of
unwashed produce
Unwashed produce can drop dirt and other contaminants on washed produce
ultra high temperature pasteurization storage - ANSWER Can be stored at room temp
If usually served cold, store at 41F/5C or below after opening
If not aseptically packaged must be refrigerated
Foods should be stored in this order: - ANSWER 1)Ready-to-eat foods/produce
