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TAP Series: Food Safety Training Study Guide 2025 Exam
Questions with 100% Correct Answers GRADED
Which cleaning product is required to stop cross-contact of allergen foods: Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: 110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: 180F Eggs are inspected by which federal agency: U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): Pregnant women If a critical limit in a HACCP System is not met, what must immediately be done? Take a corrective action Which food item may be handled with bare hands? 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? 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? It must be washed, rinsed, and sanitized What is the most important factor in choosing a good reputable food supplier? 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? 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? 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? Time temperature abuse When must a consumer advisory be posted? When serving raw or under cooked food What is the purpose Active Managerial Control? 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? Reheating the stew
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 should the manager do? Close the restaurant and report the incident to the local health department The minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is: 165°F for 15 seconds Disposable food service gloves must: Be changed when changing tasks How many people must have the same symptoms to be called a food borne illness outbreak? 2 If a customer vomits in a free preparation area what should be done? Isolate the area until it is properly cleaned and sanitized Which is NOT one of the four acceptable TCS food going methods: At Room temperature The MINIMUM internal temperature in time allowedd for cooking a roast beef is: 130°F for 112 minutes Which pathogen would require a food handler to be excluded from work: Non-typhoidal Salmonella Which it these disease causing bacteria may be found in shells eggs? Non-typhoidal Samonella
The chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator and stirred them frequently. However, he was unsuccessful in cooling the stew from a 135ﾟF to 70ﾟF within two hours. What must the chef due to safely cool the stew? He must reheat the stew from 135ﾟF for at least 15 seconds and then begin the cooling process again The term "cross-contact" in food safety refers to: Allergen prevention The internal receiving temperature of fresh raw beef must be: 41F Which of the following describe diarrhea, vomiting, fever, and jaundice and are required to be reported to the local health authority? Symptoms Which of the following is a safe food handling practice? Clean and sanitize food contact surfaces in constant use at least every 4 hours The chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading? Into the center, or thickest part of the casserole If a food worker is bill, you must always decide to either: Restrict them from handling food or exclude them from the operation Refrigerator temperatures should be: 38F to 41F
By removing the lid and placing a thermometer stem in the cream Which of the following items should be rejected? Food in torn packaging GMP stands for: Good Manufacturing Practices How many days can prepared food that has been kept at 41ﾟF or below be held before it must be thrown out? 7 days With what must be done with TCS food that will be held longer than 24 hours? Label the food container with its name and use by date Which of these 3 most common chemical sanitizer is NOT true: Quats use a minimum water temperature of 68ﾟF for 7 seconds of contact Which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing: raw produce Back siphonage occurs when the potable water pressure is lower than lower than the waste water pressure in the waste water backs in to the potable water, creating a cross connection. A good method of preventing this from happening is: Air gaps Be entire hand washing process should take at least: 20 seconds A food service worker must not have direct contact with food if they: Have a wound that is draining
How long can cold held food be served without temperature control? 6 hours Coving is: where floors and walls meet If the water supply to in establishment is shut up and there is no alternative potable water source: The establishment needs to close until the water supply is restored Frozen good must be __ when delivered. Hard frozen Clean plates are required for each trip to a buffet because: Contamination can be prevented All of these are TCS foods except for: raw unwashed asparagus If the concentration of sanitizing solutions is too strong: They can corrode metal Which of the following is NOT one of the five most common hazards according to the Center for Disease Control (CDC)? Food recalls An organization that certifies commercial food service equipment is: NSF Live shellfish must be received and kept at what minimum temperatures? Air 45ﾟF, internal 50ﾟF
What foods should be cooked to 145°F: Seafood, beef, veal, pork, shelled eggs and lamb chops Feed must be cooled from a 135ﾟF to __ within 2 hours? 70°F Manufacturers provide SDS with all pesticides and chemicals. SDS stands for: Safety data sheets A hand washing sink must: Have drinkable warm water at a minimum of 100F What is the best type of temperature measuring device for using in a refrigerator? Air probe At an off site catered event, the food service manager has been hot holding a beef stir fry at 135 ﾟF, when suddenly she loses her heat source. Guests are in line waiting to be served. For how long can she safely continued to serve the food? 4 hours Food and supplies in dry storage areas should be stored 6" off the floor, away from the walls, and kept at a temperature from: 50 to 70ﾟF Color coded cutting boards are useful: To prevent cross contamination The 5 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: HACCP
When a problem arises, the plan that focuses on preparation, response to recovery is known as: Crisis Management Program Principle four of developing a HACCP plan is one way of checking if the HACCP system is working in is called: Monitoring procedures There are two temperature ranges inside the temperature danger zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only alone to be in this part of the zone for 2 hours. The temperature range is: 135 ﾟF to 70ﾟF E. Coli is a: Bacteria that produces Shiga toxins Cold food can be held without temperature control for up to __ hours if below 70°F: 6
