Download TAP SERIES ACTUAL PRACTICE EXAM-with 100% verified solutions 2024-2025 and more Exams Nursing in PDF only on Docsity! TAP SERIES ACTUAL PRACTICE EXAM-with 100% verified solutions 2024-2025 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 how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? 7 Days 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. which of the following bacteria might be most commonly found in a food worker's open wound? staphylococcus aureus which cleaning product is required to stop cross-contact of allergen foods: detergent tongs that fail to consistently perform in the correct manner should be discarded because they cannot be repaired** ciguatoxin contamination is caused by toxi-producing algae how should the temperature of sour cream be taken? by removing the lid and placing a thermometer stem in the cream 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 foodborne intoxication is caused by eating foods that contain: poisons which of the following is a safe food handling practice: clean and sanitize food contact surfaces in constant use at least every 4 hours 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 what is the purpose of Active Managerial Control Identify and control possible hazards throughout the flow of food. the term "cross-contact" in food safety refers to: allergen prevention 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 125F-70F Color coded cutting boards are used: To prevent cross contamination which of these disease-causing bacteria may be found in shell eggs? non-typhoidal Salmonella floor mounted equipment and food items must be ___ off the floor 6" principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called: monitoring procedures hot TCS food on a self-service bar was originally placed on the self- serviced bar at at above 135F. the hot TCS food is 120F after 2 hours of service. Time is not being used as a control measure. What should the food worker do? the best way to protect from pest infestations is to: have an integrated pest managment program 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*** 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 Products stuffed with either raw chicken or beef must be cooked to an internal temperature of: 165F for 1 second If a critical limit in a HACCP system is not met, what must immediately be done? take corrective action the entire hand washing process should be for a minimum of: 20 seconds 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 the major reason to not wear jewelry, hair pins r false nails during food preparation is: they can become a physical contaminant 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 where should food handlers wash their hands? handwashing sink if the concentration of sanitizing solutions is too strong: they will be too hot 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? what is the best type of temperature measuring device for use in a refrigerator? air probe when providing mobile food service such as lunch trucks or barbeques, raw poultry must be stored: separatly from ready-to-eat food 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 eggs are inspected by which federal agency: USDA an organization that certifies commercial food service equipment is: NSF 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 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 first step in planning a food safety training program is: identify the topics for the training 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 a hand washing sink must: have drinkable warm water at a minimum of 100F refrigerator temperatures should be 38F-41F What is a basic characteristic of a virus? requires a living host which pathogen would require a food handler to be excluded from work: campylobacter coli When leaving the food preparation area, food handlers should: leave their apron which of the following is NOT a method for removing oxygen from packaged foods? HMR which food item may be handled with bare hands? raw chicken which of the following is NOT considered as one of the "highly susceptible populations" HSP's? pregnant women 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 A food service worker must not have direct contact with food if they: have a wound that is draining 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 of the following does NOT require a Variance and maybe a HACCP Plan for retail processing? raw produce the MINIMUM internal temperature and time allowed for cooking roast beef is 145F for 100 minutes Disposable food service gloves must: be changed when changing tasks 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 is NOT one of the four acceptable TCS food thawing methods: at room temperature 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 to protect backflow, ice containers must: have good drainage and an air gap coving is: where floors and walls meet which of the following describe diarrhea, vomiting, fever and jaundice and are required to be reported to the local heath authority? symptoms