-TAP Series Practice Exam-
in the three-sink manual warewashing process, the detergent wash water must be ___ or higher:
110F
there are two temperature ranges inside the TDZ. In one of these ranges is where bacteria from the fastest and is why food is cooling is allow to be in this part of the zone for 2 hours. this temperature range is:
125F-70F
what is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items?
135F
the MINIMUM internal temperature and time allowed for cooking roast beef is
145F for 100 minutes
the minimum internal temperature of a pork roast or tuna casserole cooked in a microwave is:
165 for less than 1 second
Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:
165F for 1 second
warewash machines that use hot water to sanitize must a minimum hot water temperature of:
180F
how many people must have the same symptoms to be called a foodborne illness outbreak?
2
the entire hand washing process should be for a minimum of:
20 seconds
refrigerator temperatures should be
38F-41F
at an off-site catered event, the foodservice manager has been hot-holding a beef stir-fry at 135F, when suddenly she loses her heat sources. if she has a written time as a public health control procedure, for how long can she safely continue to serve the food?
4 hours
The internal receiving temperature of fresh raw beef must be:
41F
time as a public health control is being used to monito chicken salad on a buffet table. when it is first placed on the buffet table the maximum temperature must be:
41F
food and supplies in dry storage areas should be stored 6" off the floor, away from he walls and kept at a temperature from:
50-70F
with time as a public health control being a written procedure, what is the maximum amount of time cold held food can be served without temperature control?
6 hours
floor mounted equipment and food items must be ___ off the floor
6"
how many days can prepared food that has been kept at 41F or below be held before it must be thrown out?
7 Days
Food must be cooled from 135°F (57°C) to ___ within 2 hours.
70F
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:
Active Managerial control
ALERT is:
FDA food defense system
GMP stands for
Good Manufacturing Practices
which of the following is NOT a method for removing oxygen from packaged foods?
HMR
what is the purpose of Active Managerial Control
Identify and control possible hazards throughout the flow of food.
food defense systems are needed to protect from
Intentional contamination
an organization that certifies commercial food service equipment is:
NSF
A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation?
Time-temperature abuse
Color coded cutting boards are used:
To prevent cross contamination
eggs are inspected by which federal agency:
USDA
on her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. then, she is asked to slice raw tomatoes. when she's done, she slices raw onions. in this sequence of tasks, when should the food handler change gloves?
after moving the hamburger patties to the preparation area
live shellfish must be received and kept at minimum temperatures
air 45F internal 50F
Back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs in to the potable water, creating a cross connection. The best method to prevent this from happening is:
air gaps
what is the best type of temperature measuring device for use in a refrigerator?
air probe
the term "cross-contact" in food safety refers to:
allergen prevention
what is NOT one of the four acceptable TCS food thawing methods:
at room temperature
Disposable food service gloves must:
be changed when changing tasks
how should the temperature of sour cream be taken?
by removing the lid and placing a thermometer stem in the cream
which pathogen would require a food handler to be excluded from work:
campylobacter coli
which of the following is a safe food handling practice:
clean and sanitize food contact surfaces in constant use at least every 4 hours
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
clean plates are required for each trip to a buffet because:
contamination can be prevented
When a problem arises, a plan that focuses on preparation, response and recovery is known as:
crisis management program
a cook wiping her hands on her apron and then handling a knife is an example of:
cross-contamination
which cleaning product is required to stop cross-contact of allergen foods:
detergent
A food worker records the temperature of the potato salad in a refrigerated display case at 7 am. another food worker starts their shift at 12 pm and records the temperature is 51F. what should the food worker do?
discard the food***
a father takes his four year old daughter and her friend to the local hamburger diner after swimming lessons. the friend wants a hot dog, and his daughter wants a hamburger. because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter. what should the server do?
explain that the restaurant cannot serve rare hamburgers to young children
which of the following items should be rejected?
food in torn packaging
which of the following is not one of the five most common hazards according to the CDC?
food recalls
where should food handlers wash their hands?
handwashing sink
Frozen foods must be _____ when delivered
hard frozen
A food service worker must not have direct contact with food if they:
have a wound that is draining
the best way to protect from pest infestations is to:
have an integrated pest managment program
a hand washing sink must:
have drinkable warm water at a minimum of 100F
to protect backflow, ice containers must:
have good drainage and an air gap
the chef prepared a large quantity of home-made 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 135F to 70F within 2 hours. what must the chef do to safely cool the stew?
he must reheat the stew to 165F and then begin the cooling process again
the first step in planning a food safety training program is:
identify the topics for the training
where can personal items be stored?
in a designated area away from food
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 customer vomits in a food preparation area, what should be done?
isolate the area until it is properly cleaned 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
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?
it must be washed, rinsed and sanitized
What must be done with TCS food that will be help longer than 24 hours?
label the food container with its name and use-by date
When leaving the food preparation area, food handlers should:
leave their apron
in top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce and fresh turkey breast be stored in a cooler?
lettuce, fresh salmon, fresh prok roast, fresh turkey breast
which of the following are three foods t-on the list of the "eight most common food allergens"?
milk, wheat, soybeans
principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called:
monitoring procedures
which of these disease-causing bacteria may be found in shell eggs?
non-typhoidal Salmonella
The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve the chef place the tray of chicken breasts in the refrigerator?
on the bottom shelf next to the ground turkey
per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food?
plain wedding band
foodborne intoxication is caused by eating foods that contain:
poisons
which of the following is NOT considered as one of the "highly susceptible populations" HSP's?
pregnant women
which of these three most common chemical sanitizers is NOT true:
quats use a minimum water temperature of 68F for 7 seconds of contact
which food item may be handled with bare hands?
raw chicken
which of the following does NOT require a Variance and maybe a HACCP Plan for retail processing?
raw produce
all o these are TCS foods except for:
raw unwashed asparagus
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135° F (57°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action?
reheating the stew
a food handler is infected with shiga toxin producing E. coli. what is one of the things the person in charge needs to do?
report the illness to the local health department
What is a basic characteristic of a virus?
requires a living host
if a food worker is ill, you must always decide to either:
restrict them from handling food or exclude them from the operation
manufacturers provide SDS with all pesticides and chemicals. SDS stands for:
safety data sheets
what foods should be cooked to 145F?
seafood, beef, veal, pork, and lamb chops
when providing mobile food service such as lunch trucks or barbeques, raw poultry must be stored:
separatly from ready-to-eat food
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
which of the following bacteria might be most commonly found in a food worker's open wound?
staphylococcus aureus
which of the following describe diarrhea, vomiting, fever and jaundice and are required to be reported to the local heath authority?
symptoms
If a critical limit in a HACCP system is not met, what must immediately be done?
take corrective action
a food delivery driver, using his own car picks up hot food at 1 pm from a famous resturant that was cooked to the proper temperature and held at or above 135F. the food delivery drivers gets delayed due to a storm and srrives at the customer's destinaion at 6 pm. what should the resturant do?
tell the customer to discard the food
If the water supply to an establishment is shut off and there is no alternate potable water source:
the establishment needs to close until the water supply is restored
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 ?
the surface underneath the dumpster should have been paved with concrete or asphalt
the major reason to not wear jewelry, hair pins r false nails during food preparation is:
they can become a physical contaminant
tongs that fail to consistently perform in the correct manner should be discarded because
they cannot be repaired**
if the concentration of sanitizing solutions is too strong:
they will be too hot
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then prepares ready to eat salads. At a minimum, how many times should the food worker washed their hands?
three times
frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging. what is the problem that caused this?
time-temperature abuse
ciguatoxin contamination is caused by
toxi-producing algae
what is NOT one of the four acceptable TCS Food Thawing methods.
under clean warm running water at or above 80F (warm water)
what must food handlers do after touching body or clothing?
wash their hands
when must a consumer advisory be posted?
when serving raw or undercooked food
coving is:
where floors and walls meet
sliced oranges can be safely stored
wrapped in a plastic container in a reach-in refrigerator at at or below 41F below ready-to-eat food.
