Tap Series 2025/2026 Exam Questions
and Answers 100% Guaranteed Success
| Already Rated A+
What is the purpose of Active Managerial Control? - 🧠ANSWER ✔✔Identify
and control possible hazards throughout the flow of food.
What is a basic characteristic of a virus? - 🧠ANSWER ✔✔Requires a living
host to grow
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 a
freshly graveled drive. The lids were closed, and the drain plug was in
place to prevent the Dumpster from draining. What was the problem? -
🧠ANSWER ✔✔not the drain,notthelidshouldbeopen
,which of the following are three foods on the list of the "eight most common
food allergens"? - 🧠ANSWER ✔✔Milk, wheat, soybeans
The entire hand washing process should be for a minimum of - 🧠ANSWER
✔✔20 sec
Which of the following items should be rejected? - 🧠ANSWER ✔✔Food in
torn packaging
Which of the following is NOT considered as one of the "highly susceptible
populations" (HSPs) - 🧠ANSWER ✔✔Pregnant women
GMP stands for - 🧠ANSWER ✔✔Good Manufacturing Practices
The chef has just removed a chicken and noodle casserole from the oven.
He reaches for his bimetallic- stemmed thermometer to check the temp.
Where should the chef insert the thermometer to get an accurate reading? -
🧠ANSWER ✔✔Into the center, or thickest part of the casserole
If a customer vomits in a food preparation area, what should be done? -
🧠ANSWER ✔✔Isolate the area until it is properly cleaned and sanitized
What is Not one of the four acceptable TCS food thawing methods -
🧠ANSWER ✔✔Under clean warm running water at or above 80F
, Tongs that fail to consistently perform in the correct manner should be
discarded because - 🧠ANSWER ✔✔Not they are
defective,nottheydonotgripfood
Frozen foods must be _____ when delivered - 🧠ANSWER ✔✔hard frozen
Products stuffed with either raw chicken or beef must be cooked to an
internal temperature of: - 🧠ANSWER ✔✔165 degree F
The chef has just finished preparing raw chicken breast in citrus marinade.
She will store to cook and serve at dinner. In order to prevent possible
cross-contamination, where should the chef place the tray of chicken breast
in the refrigerator? - 🧠ANSWER ✔✔On the bottom shelf next to the ground
turkey
In the three- sink manual ware washing process, the detergent wash water
must be___ or higher - 🧠ANSWER ✔✔110
If a food worker is ill, you must always decide to either: - 🧠ANSWER
✔✔restrict them from handling food or exclude them from the operation
If the concentration of sanitizing solutions is too strong - 🧠ANSWER ✔✔not
the solution will evaporate,nottheycanoversanitize.
3
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY
STATEMENT. ALL RIGHTS RESERVED
and Answers 100% Guaranteed Success
| Already Rated A+
What is the purpose of Active Managerial Control? - 🧠ANSWER ✔✔Identify
and control possible hazards throughout the flow of food.
What is a basic characteristic of a virus? - 🧠ANSWER ✔✔Requires a living
host to grow
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 a
freshly graveled drive. The lids were closed, and the drain plug was in
place to prevent the Dumpster from draining. What was the problem? -
🧠ANSWER ✔✔not the drain,notthelidshouldbeopen
,which of the following are three foods on the list of the "eight most common
food allergens"? - 🧠ANSWER ✔✔Milk, wheat, soybeans
The entire hand washing process should be for a minimum of - 🧠ANSWER
✔✔20 sec
Which of the following items should be rejected? - 🧠ANSWER ✔✔Food in
torn packaging
Which of the following is NOT considered as one of the "highly susceptible
populations" (HSPs) - 🧠ANSWER ✔✔Pregnant women
GMP stands for - 🧠ANSWER ✔✔Good Manufacturing Practices
The chef has just removed a chicken and noodle casserole from the oven.
He reaches for his bimetallic- stemmed thermometer to check the temp.
Where should the chef insert the thermometer to get an accurate reading? -
🧠ANSWER ✔✔Into the center, or thickest part of the casserole
If a customer vomits in a food preparation area, what should be done? -
🧠ANSWER ✔✔Isolate the area until it is properly cleaned and sanitized
What is Not one of the four acceptable TCS food thawing methods -
🧠ANSWER ✔✔Under clean warm running water at or above 80F
, Tongs that fail to consistently perform in the correct manner should be
discarded because - 🧠ANSWER ✔✔Not they are
defective,nottheydonotgripfood
Frozen foods must be _____ when delivered - 🧠ANSWER ✔✔hard frozen
Products stuffed with either raw chicken or beef must be cooked to an
internal temperature of: - 🧠ANSWER ✔✔165 degree F
The chef has just finished preparing raw chicken breast in citrus marinade.
She will store to cook and serve at dinner. In order to prevent possible
cross-contamination, where should the chef place the tray of chicken breast
in the refrigerator? - 🧠ANSWER ✔✔On the bottom shelf next to the ground
turkey
In the three- sink manual ware washing process, the detergent wash water
must be___ or higher - 🧠ANSWER ✔✔110
If a food worker is ill, you must always decide to either: - 🧠ANSWER
✔✔restrict them from handling food or exclude them from the operation
If the concentration of sanitizing solutions is too strong - 🧠ANSWER ✔✔not
the solution will evaporate,nottheycanoversanitize.
3
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY
STATEMENT. ALL RIGHTS RESERVED
