ANSI FOOD SAFETY PRACTICE TEST 2026
QUESTIONS WITH CORRECT ANSWERS
GRADED A+
◉HACCP steps ANSWER: -Conduct a hazard analysis, identify critical
control points, establish critical limits, monitor CCP, establish corrective
action, verification, record keeping
◉What is not a CCP? ANSWER: -Customer service
◉What are examples of Critical Control Points? ANSWER: -Time and
temperature, personal hygiene, cross-contamination
◉Critical Control Point (CCP)ANSWER:-Deal specifically with food
safety by minimizing exposure in those situations
◉What program is management responsibility? ANSWER: -Quality
assurance
◉What is the best way to prevent poor food safety ANSWER: -
employee training
◉What is the most direct cause of customer loyalty ANSWER: -High
food safety standards
,◉Food handler’s duties regarding food safety ANSWER: -Prevention of
food contamination Handle, transport, and store food safely, dispose of
food that poses a potential threat to human health
◉Local health code requirements ANSWER: -Sale of unfit food items
Food worker training
Personal hygiene
◉Managers duty to ensure food safety ANSWER: -Creating and
following a policy that prohibits employees who are sick from working
◉Which agency publishes the food code? ANSWER: -FDA
◉Why must the manager sign the inspection document after the
inspector has completed the investigation? ANSWER: -To confirm that
the inspection has taken place.
◉The viral infection Hepatitis A can be most effectively controlled if
ANSWER: -All food personnel practice personal hygiene, such as
thorough handwashing.
◉Which one of the following food contaminations is best prevented by
cooking to a safe temperature? ANSWER: -E. Coli
, ◉One of the most important reasons for using only reliable water
sources is to reduce: ANSWER: -The number of parasites, such as
Cyclosporine Cayetanensis, that can infest food
◉What is the easiest way to recognize foods contaminated with spoilage
bacteria? ANSWER: -Changes in color and smell
◉An organism that lives in or on another organism, often with harmful
side effects— but without benefits is: ANSWER: -parasite
◉Quick one of the following situations would MOST LIKELY promise
bacterial contamination ANSWER: -Touching raw chicken and then
cooked chicken without changing gloves
◉cross-contamination ANSWER: -the spreading of pathogens from one
food to another (touching food without changing gloves or washing
hands)
◉Which one of the following food contaminations would be suspected
if the end of a can of tomatoes had begun to swell? ANSWER: -
Botulism
◉Which bacteria cause the greatest harm in the food industry?
ANSWER: -pathogenic
◉Pathogenic bacteria ANSWER: -bacteria that cause disease
QUESTIONS WITH CORRECT ANSWERS
GRADED A+
◉HACCP steps ANSWER: -Conduct a hazard analysis, identify critical
control points, establish critical limits, monitor CCP, establish corrective
action, verification, record keeping
◉What is not a CCP? ANSWER: -Customer service
◉What are examples of Critical Control Points? ANSWER: -Time and
temperature, personal hygiene, cross-contamination
◉Critical Control Point (CCP)ANSWER:-Deal specifically with food
safety by minimizing exposure in those situations
◉What program is management responsibility? ANSWER: -Quality
assurance
◉What is the best way to prevent poor food safety ANSWER: -
employee training
◉What is the most direct cause of customer loyalty ANSWER: -High
food safety standards
,◉Food handler’s duties regarding food safety ANSWER: -Prevention of
food contamination Handle, transport, and store food safely, dispose of
food that poses a potential threat to human health
◉Local health code requirements ANSWER: -Sale of unfit food items
Food worker training
Personal hygiene
◉Managers duty to ensure food safety ANSWER: -Creating and
following a policy that prohibits employees who are sick from working
◉Which agency publishes the food code? ANSWER: -FDA
◉Why must the manager sign the inspection document after the
inspector has completed the investigation? ANSWER: -To confirm that
the inspection has taken place.
◉The viral infection Hepatitis A can be most effectively controlled if
ANSWER: -All food personnel practice personal hygiene, such as
thorough handwashing.
◉Which one of the following food contaminations is best prevented by
cooking to a safe temperature? ANSWER: -E. Coli
, ◉One of the most important reasons for using only reliable water
sources is to reduce: ANSWER: -The number of parasites, such as
Cyclosporine Cayetanensis, that can infest food
◉What is the easiest way to recognize foods contaminated with spoilage
bacteria? ANSWER: -Changes in color and smell
◉An organism that lives in or on another organism, often with harmful
side effects— but without benefits is: ANSWER: -parasite
◉Quick one of the following situations would MOST LIKELY promise
bacterial contamination ANSWER: -Touching raw chicken and then
cooked chicken without changing gloves
◉cross-contamination ANSWER: -the spreading of pathogens from one
food to another (touching food without changing gloves or washing
hands)
◉Which one of the following food contaminations would be suspected
if the end of a can of tomatoes had begun to swell? ANSWER: -
Botulism
◉Which bacteria cause the greatest harm in the food industry?
ANSWER: -pathogenic
◉Pathogenic bacteria ANSWER: -bacteria that cause disease
