TAP Series: Food Safety Training Exam Questions and Answers Which cleaning product is required to stop cross-contact of allergen foods: - Answer- Detergent
In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Answer- 110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Answer- 180F
Eggs are inspected by which federal agency: - Answer- U.S. Department of Agriculture (USDA)
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): - Answer- Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? - Answer- Take a corrective action
Which food item may be handled with bare hands? - 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? - 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? - Answer- It must be
washed, rinsed, and sanitized
What is the most important factor in choosing a good reputable food supplier? - 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? - 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? - 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? - Answer- Time temperature abuse
When must a consumer advisory be posted? - Answer- When serving raw or under cooked food
What is the purpose Active Managerial Control? - 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? - 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. - 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. - Answer- 6"
Foodborne intoxication is caused by eating foods that contain: - Answer- Poisons
Where should food handlers wash their hands? - Answer- Hand washing sink
The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift and serve at dinner. In order to prevent possible cross contamination, where should the chef place the tray of chicken breasts in
the refrigerator? - Answer- On the bottom shelf next to the ground turkey
A.L.E.R.T is: - Answer- An FDA food defense system
What must food handlers do after touching their body or clothing? - Answer- Wash their hands
What is the mininmum internal temperature for transporting hot TCS food and hot holding TCS food items? - Answer- 135F
What jewelry is allowed to be worn on hands or wrists while preparing food: - Answer- Plain wedding band
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the toilet has backed up and is over flowing into the service area. What
In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Answer- 110F
Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Answer- 180F
Eggs are inspected by which federal agency: - Answer- U.S. Department of Agriculture (USDA)
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): - Answer- Pregnant women
If a critical limit in a HACCP System is not met, what must immediately be done? - Answer- Take a corrective action
Which food item may be handled with bare hands? - 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? - 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? - Answer- It must be
washed, rinsed, and sanitized
What is the most important factor in choosing a good reputable food supplier? - 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? - 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? - 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? - Answer- Time temperature abuse
When must a consumer advisory be posted? - Answer- When serving raw or under cooked food
What is the purpose Active Managerial Control? - 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? - 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. - 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. - Answer- 6"
Foodborne intoxication is caused by eating foods that contain: - Answer- Poisons
Where should food handlers wash their hands? - Answer- Hand washing sink
The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift and serve at dinner. In order to prevent possible cross contamination, where should the chef place the tray of chicken breasts in
the refrigerator? - Answer- On the bottom shelf next to the ground turkey
A.L.E.R.T is: - Answer- An FDA food defense system
What must food handlers do after touching their body or clothing? - Answer- Wash their hands
What is the mininmum internal temperature for transporting hot TCS food and hot holding TCS food items? - Answer- 135F
What jewelry is allowed to be worn on hands or wrists while preparing food: - Answer- Plain wedding band
A woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the toilet has backed up and is over flowing into the service area. What
