1 TAP Series Actual Exam Version 3 Newest 2025/2026 Complete All Questions And Correct Detailed Answers (Verified Answers) |Already Graded A+||Brand New Version!!
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
- How should the temperature of sour cream be taken? - ANSWER-By
removing the lid and placing a thermometer stem in the cream
- 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
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- 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
- 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
- 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
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