TAP SERIES: FOOD SAFETY TRAINING ACTUAL EXAM

TAP SERIES: FOOD SAFETY TRAINING (ACTUAL / ) EXAM

QUESTIONS AND VERIFIED CORRECT ANSWERS 100% PASS

Which of the following are three foods on the list of the "eight most common food allergens"?Milk, Wheat, Soybeans

What is the basic characteristic of a virus?Requires a living host to grow

Where can personal items be stored?In a designated area away from food

Which of the following is NOT a method for removing oxygen from packaged foods?

HMR

When leaving the food preparation area, food handlers should:

Leave their apron

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How should the temperature of sour cream be taken?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?

• 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 2 / 3

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?

• hours

Coving is:

where floors and walls meet

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