Tap Series 2025/2026 Exam Questions
and Verified Answers | Already Graded
A+
1. The five risk factors identified by the CDC: purchasing food from unsafe
sources, failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, and practicing poor personal
hygiene, are the foundations of the system known as: - 🧠ANSWER
✔✔Active Managerial Control
Which of the following IS NOT a method for removing oxygen from
packaged foods? - 🧠ANSWER ✔✔HMR
3. How should the temperature of sour cream be taken? - 🧠ANSWER
✔✔By removing the lid and placing a thermometer stem in the cream
,4. If a critical limit in a HACCP System is not met, what must immediately
be done? - 🧠ANSWER ✔✔Take a corrective action
5. When leaving the food preparation area, food handlers should: -
🧠ANSWER ✔✔Leave their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while
preparing food? - 🧠ANSWER ✔✔Plain wedding band
7. GMP stands for: - 🧠ANSWER ✔✔Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: -
🧠ANSWER ✔✔Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-
servicde bar at at above 135°F (57°C). The hot TCS food is 120°F (49°C)
after two hours of service. Time is not being used as control measure.
What should the food worker do? - 🧠ANSWER ✔✔Remove from the self-
service bar, reheat to 165°F (74°C)
10. An organization that certifies commercial food service equipment is: -
🧠ANSWER ✔✔NSF
, 11. A food handler is infected with shiga toxin producing E. coli. What is
one of the things the person in charge needs to do? - 🧠ANSWER
✔✔Report the illness to the local health department
12. The first step in planning a food safety training program is: Identify the
topics for the training - 🧠ANSWER ✔✔Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM
from a famous restaurant that was cooked to the proper temperature and
held at or above 135°F (57°C). The food delivery driver gets delayed due to
a storm and arrives at the customer's destination at 6:00 PM. Upon arrival
the food temperature was 120°F (49°C). What should the restaurant do? -
🧠ANSWER ✔✔Tell the customer to discard the food
14. Live shellfish must be received and kept at what minimum
temperatures? - 🧠ANSWER ✔✔Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the
puts on clean disposable gloves, and begins to move defrosted hamburger
tomatoes. When she's done, she slices raw onions. preparation area, as
directed by the cook. Then, she is asked to slice raw In this sequence of
3
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY
STATEMENT. ALL RIGHTS RESERVED
and Verified Answers | Already Graded
A+
1. The five risk factors identified by the CDC: purchasing food from unsafe
sources, failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, and practicing poor personal
hygiene, are the foundations of the system known as: - 🧠ANSWER
✔✔Active Managerial Control
Which of the following IS NOT a method for removing oxygen from
packaged foods? - 🧠ANSWER ✔✔HMR
3. How should the temperature of sour cream be taken? - 🧠ANSWER
✔✔By removing the lid and placing a thermometer stem in the cream
,4. If a critical limit in a HACCP System is not met, what must immediately
be done? - 🧠ANSWER ✔✔Take a corrective action
5. When leaving the food preparation area, food handlers should: -
🧠ANSWER ✔✔Leave their apron
6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while
preparing food? - 🧠ANSWER ✔✔Plain wedding band
7. GMP stands for: - 🧠ANSWER ✔✔Good Manufacturing Practices
8. Foodborne intoxication is caused by eating foods that contain: -
🧠ANSWER ✔✔Poisons
9. Hot TCS food on a self-service bar was originally placed on the self-
servicde bar at at above 135°F (57°C). The hot TCS food is 120°F (49°C)
after two hours of service. Time is not being used as control measure.
What should the food worker do? - 🧠ANSWER ✔✔Remove from the self-
service bar, reheat to 165°F (74°C)
10. An organization that certifies commercial food service equipment is: -
🧠ANSWER ✔✔NSF
, 11. A food handler is infected with shiga toxin producing E. coli. What is
one of the things the person in charge needs to do? - 🧠ANSWER
✔✔Report the illness to the local health department
12. The first step in planning a food safety training program is: Identify the
topics for the training - 🧠ANSWER ✔✔Identify the topics for the training
13. A food delivery driver, using his own, car picks up hot food at 1:00 PM
from a famous restaurant that was cooked to the proper temperature and
held at or above 135°F (57°C). The food delivery driver gets delayed due to
a storm and arrives at the customer's destination at 6:00 PM. Upon arrival
the food temperature was 120°F (49°C). What should the restaurant do? -
🧠ANSWER ✔✔Tell the customer to discard the food
14. Live shellfish must be received and kept at what minimum
temperatures? - 🧠ANSWER ✔✔Air 45°F (7°C), internal 50°F (10°C)
15. On her morning shift, a food handler patties from the refrigerator to the
puts on clean disposable gloves, and begins to move defrosted hamburger
tomatoes. When she's done, she slices raw onions. preparation area, as
directed by the cook. Then, she is asked to slice raw In this sequence of
3
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY
STATEMENT. ALL RIGHTS RESERVED
