TAP series exam questions and

TAP series exam questions and answers.diagnosis must be reported for - Answer Hepatitis A, Norovirus, Jaundice notify local regulatory authority, coordinate with med. for - Answer salmonella typhi, shigella spp., engterohemorrhagic, shiga toxin- producing escherichia coli report these illnesses - Answer jaundice, diarrhea, vomiting, fever high risk population - Answer use pasteurized eggs for undercooked meals, shelled eggs for recipes

• hand washing points - Answer wet hands, apply soap and wash for 10-15 seconds,

rinse with warm water, dry with paper towel or dryer, total wash time is 20 seconds hand washing water temp - Answer at least 100 F TCS - Answer time and temp control for safety TCS examples - Answer milk, chicken, cooked rice, melons, sprouts, vacuum packed food TCS cold temp - Answer 41 F or lower TCS hot temp - Answer 135 F or higher TCS time and temp without controls - Answer 6 hours, not more than 70 F, should be checked after 4 hours TCS ready- to- eat - Answer store for no more than 7 days, 41 F or lower, reheat to 135 F TCS thawing - Answer in cooler- 41 F or lower, under water- 70 F or lower cooked egged served immediately temp - Answer 145 F for 15 sec cooked eggs served later temp - Answer 155 F for 15 sec and held at 135 F pooled eggs - Answer cook immediately or store at 41 F seafood, steak and chops temp - Answer 145 F for 15 sec ground beef, ham, roasts, tenderized meats temp - Answer 155 F for 15 sec shellfish, milk, eggs received/ stored - Answer received at 45 F, stored at 41 F in less than 4 hours frozen food received - Answer frozen solid buffet line temps - Answer cold food- 41 F or lower, hot food- 135 F or higher

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