SITXFSA006 Safe Food Handling Practices
Exam 2026–2027 Newest Update 100 Scenario
Based Questions with Answers Grade A Plus
Guaranteed
1. A food handler has a mild cold but is scheduled to prepare salads. What should they do?
A. Continue working as normal
B. Handle only cooked foods
C. Inform supervisor and avoid ready-to-eat food handling
D. Wear double gloves only
Explanation: Food handlers with symptoms of illness should avoid handling ready-to-eat foods
to prevent contamination.
2. What is the safest temperature range for the “danger zone” in food safety?
A. 0°C to 5°C
B. 10°C to 20°C
C. 5°C to 60°C
D. 60°C to 100°C
Explanation: Bacteria multiply rapidly between 5°C and 60°C.
3. A chef drops raw chicken juice on a cutting board used for vegetables. What is this an
example of?
A. Cross-contact
B. Chemical contamination
C. Cross-contamination
D. Physical contamination
Explanation: Transfer of harmful bacteria from raw to ready-to-eat food is cross-contamination.
4. What is the correct handwashing step after handling raw meat?
A. Rinse with cold water
,B. Wipe hands with cloth
C. Wash with soap and warm water for at least 20 seconds
D. Use sanitizer only
Explanation: Soap and warm water physically remove pathogens effectively.
5. A food handler notices mould on bread used for sandwiches. What should they do?
A. Cut off mouldy part and use the rest
B. Toast the bread
C. Discard the entire loaf
D. Wash with water
Explanation: Mould may have spread invisible toxins throughout the food.
6. Which item is a physical contaminant?
A. Cleaning detergent
B. Salmonella
C. Glass shard
D. Pesticide residue
Explanation: Physical contaminants are foreign objects like glass or metal.
7. What should food handlers wear to minimize contamination?
A. Jewellery
B. Nail polish
C. Clean uniform and hair restraint
D. Perfume
Explanation: Proper protective clothing reduces contamination risks.
8. Why must raw and cooked foods be separated?
A. To save space
B. To improve taste
C. To prevent cross-contamination
D. To reduce cooking time
Explanation: Separation prevents transfer of pathogens.
, 9. A refrigerator is measured at 10°C. What action is required?
A. Leave it
B. Add more food
C. Lower temperature immediately
D. Turn it off
Explanation: Refrigeration must be 5°C or below for safety.
10. What is the main purpose of HACCP?
A. Improve taste
B. Reduce cost
C. Identify and control food safety hazards
D. Increase storage time
Explanation: HACCP focuses on hazard control in food production.
11. A worker uses the same gloves for raw chicken and salad preparation. What risk
occurs?
A. No risk
B. Chemical contamination
C. Cross-contamination
D. Temperature abuse
Explanation: Gloves must be changed between tasks to prevent contamination.
12. What is a biological hazard?
A. Plastic in food
B. Cleaning chemical
C. Bacteria like Salmonella
D. Metal fragments
Explanation: Biological hazards include microorganisms.
13. Food should be reheated to what minimum temperature?
A. 40°C
B. 50°C
Exam 2026–2027 Newest Update 100 Scenario
Based Questions with Answers Grade A Plus
Guaranteed
1. A food handler has a mild cold but is scheduled to prepare salads. What should they do?
A. Continue working as normal
B. Handle only cooked foods
C. Inform supervisor and avoid ready-to-eat food handling
D. Wear double gloves only
Explanation: Food handlers with symptoms of illness should avoid handling ready-to-eat foods
to prevent contamination.
2. What is the safest temperature range for the “danger zone” in food safety?
A. 0°C to 5°C
B. 10°C to 20°C
C. 5°C to 60°C
D. 60°C to 100°C
Explanation: Bacteria multiply rapidly between 5°C and 60°C.
3. A chef drops raw chicken juice on a cutting board used for vegetables. What is this an
example of?
A. Cross-contact
B. Chemical contamination
C. Cross-contamination
D. Physical contamination
Explanation: Transfer of harmful bacteria from raw to ready-to-eat food is cross-contamination.
4. What is the correct handwashing step after handling raw meat?
A. Rinse with cold water
,B. Wipe hands with cloth
C. Wash with soap and warm water for at least 20 seconds
D. Use sanitizer only
Explanation: Soap and warm water physically remove pathogens effectively.
5. A food handler notices mould on bread used for sandwiches. What should they do?
A. Cut off mouldy part and use the rest
B. Toast the bread
C. Discard the entire loaf
D. Wash with water
Explanation: Mould may have spread invisible toxins throughout the food.
6. Which item is a physical contaminant?
A. Cleaning detergent
B. Salmonella
C. Glass shard
D. Pesticide residue
Explanation: Physical contaminants are foreign objects like glass or metal.
7. What should food handlers wear to minimize contamination?
A. Jewellery
B. Nail polish
C. Clean uniform and hair restraint
D. Perfume
Explanation: Proper protective clothing reduces contamination risks.
8. Why must raw and cooked foods be separated?
A. To save space
B. To improve taste
C. To prevent cross-contamination
D. To reduce cooking time
Explanation: Separation prevents transfer of pathogens.
, 9. A refrigerator is measured at 10°C. What action is required?
A. Leave it
B. Add more food
C. Lower temperature immediately
D. Turn it off
Explanation: Refrigeration must be 5°C or below for safety.
10. What is the main purpose of HACCP?
A. Improve taste
B. Reduce cost
C. Identify and control food safety hazards
D. Increase storage time
Explanation: HACCP focuses on hazard control in food production.
11. A worker uses the same gloves for raw chicken and salad preparation. What risk
occurs?
A. No risk
B. Chemical contamination
C. Cross-contamination
D. Temperature abuse
Explanation: Gloves must be changed between tasks to prevent contamination.
12. What is a biological hazard?
A. Plastic in food
B. Cleaning chemical
C. Bacteria like Salmonella
D. Metal fragments
Explanation: Biological hazards include microorganisms.
13. Food should be reheated to what minimum temperature?
A. 40°C
B. 50°C
