1 TAP Series Food Safety Training Actual Exam Newest 2025/2026 Complete All Questions And Correct Detailed Answers (Verified Answers) |Already Graded A+||Brand New Version!!
The chef has just finished preparing raw chicken breasts in a citrus marinade. She will store them in the refrigerator for the next shift and serve at dinner. In order to prevent possible cross contamination, where should the chef place the tray of chicken breasts in the refrigerator? - ANSWER-On the bottom shelf next to the ground turkey
A.L.E.R.T is: - ANSWER-An FDA food defense system
What must food handlers do after touching their body or clothing? - ANSWER-Wash their hands
What is the mininmum internal temperature for transporting hot TCS food and hot holding TCS food items? - ANSWER-135F
What jewelry is allowed to be worn on hands or wrists while preparing
food: - ANSWER-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 1 / 2
2 flowing into the service area. What should the manager do? - ANSWER- 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: - ANSWER-165°F for 15 seconds
Disposable food service gloves must: - ANSWER-Be changed when
changing tasks
How many people must have the same symptoms to be called a food borne illness outbreak? - ANSWER-2
If a customer vomits in a free preparation area what should be done? - ANSWER-Isolate the area until it is properly cleaned and sanitized
Which is NOT one of the four acceptable TCS food going methods: -
ANSWER-At Room temperature
The MINIMUM internal temperature in time allowedd for cooking a
roast beef is: - ANSWER-130°F for 112 minutes
Which pathogen would require a food handler to be excluded from
work: - ANSWER-Non-typhoidal Salmonella
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