Food and Nutrition > QUESTIONS & ANSWERS > TAP Series Questions & Answers | 100 Questions with 100% Correct Answers | Updated & Verified (All)
TAP Series Questions & Answers | 100 Questions with 100% Correct Answers | Updated & Verified
Document Content and Description Below
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 practi... cing poor personal hygiene, are the foundations of the system known as: - ✔✔Active Managerial Control Which of the following IS NOT a method for removing oxygen from packaged foods? - ✔✔HMR 3. How should the temperature of sour cream be taken? - ✔✔By removing the lid and placing a thermometer stem in the cream 4. If a critical limit in a HACCP System is not met, what must immediately be done? - ✔✔Take a corrective action 5. When leaving the food preparation area, food handlers should: - ✔✔Leave their apron 6. Per the FDA, what jewelry is allowed to be worn on hands or wrists while preparing food? - ✔✔Plain wedding band 7. GMP stands for: - ✔✔Good Manufacturing Practices [Show More]
Last updated: 2 years ago
Preview 1 out of 10 pages
Buy this document to get the full access instantly
Instant Download Access after purchase
Buy NowInstant download
We Accept:
Reviews( 0 )
$10.00
Can't find what you want? Try our AI powered Search
Document information
Connected school, study & course
About the document
Uploaded On
Oct 25, 2022
Number of pages
10
Written in
Additional information
This document has been written for:
Uploaded
Oct 25, 2022
Downloads
0
Views
72
