SITXFSA005 Hygienic Practices for Food Safety
Exam 2026–2027 Newest Update 100 Questions
with Answers and Explanations
1. What is the main purpose of food hygiene practices?
A. Increase food sales
B. Prevent food contamination
C. Improve food taste
D. Reduce cooking time
Explanation: Food hygiene aims to prevent contamination and ensure food safety.
2. Which bacteria commonly causes food poisoning?
A. Lactobacillus
B. Salmonella
C. Yeast
D. Penicillium
Explanation: Salmonella is a major cause of foodborne illness.
3. What is the danger zone temperature for food?
A. 0°C–5°C
B. 60°C–100°C
C. 5°C–60°C
D. -10°C–0°C
Explanation: Bacteria grow rapidly between 5°C and 60°C.
4. When should hands be washed?
A. After eating
B. Before leaving work only
C. Before handling food
D. Once per day
Explanation: Handwashing prevents cross-contamination.
5. What is cross-contamination?
A. Cooking food twice
B. Transfer of harmful bacteria from one food to another
C. Freezing food
D. Mixing spices
Explanation: It spreads pathogens between foods.
6. What should be used to sanitise surfaces?
A. Water only
B. Oil
C. Food-safe sanitiser
D. Sugar solution
Explanation: Sanitiser kills harmful microorganisms.
7. What is the correct storage order in a fridge (top to bottom)?
A. Raw meat above cooked food
B. Drinks above vegetables
C. Cooked food above raw meat
, D. Eggs above fish
Explanation: Prevents raw juices contaminating ready-to-eat food.
8. What causes most foodborne illnesses?
A. Vitamins
B. Minerals
C. Bacteria and viruses
D. Sugar
Explanation: Pathogens are the main cause.
9. What is FIFO?
A. Fast input fast output
B. First In First Out
C. Food in food out
D. Free inspection food order
Explanation: Old stock is used first.
10. What temperature should cold food be stored at?
A. 10°C
B. 15°C
C. Below 5°C
D. 20°C
Explanation: Cold storage slows bacterial growth.
11. What is the safest way to thaw frozen food?
A. Room temperature
B. Hot water
C. Sunlight
D. Refrigerator
Explanation: Prevents bacteria growth.
12. Which is a high-risk food?
A. Biscuits
B. Bread
C. Cooked rice
D. Sugar
Explanation: Supports bacterial growth.
13. What does sanitising do?
A. Removes dirt only
B. Adds flavour
C. Kills microorganisms
D. Freezes food
Explanation: Reduces microbial load.
14. What should food handlers wear?
A. Jewelry
B. Open shoes
C. Clean uniform and hair restraint
D. Loose accessories
Explanation: Prevents contamination.
15. What is a food allergen?
A. Vitamin
Exam 2026–2027 Newest Update 100 Questions
with Answers and Explanations
1. What is the main purpose of food hygiene practices?
A. Increase food sales
B. Prevent food contamination
C. Improve food taste
D. Reduce cooking time
Explanation: Food hygiene aims to prevent contamination and ensure food safety.
2. Which bacteria commonly causes food poisoning?
A. Lactobacillus
B. Salmonella
C. Yeast
D. Penicillium
Explanation: Salmonella is a major cause of foodborne illness.
3. What is the danger zone temperature for food?
A. 0°C–5°C
B. 60°C–100°C
C. 5°C–60°C
D. -10°C–0°C
Explanation: Bacteria grow rapidly between 5°C and 60°C.
4. When should hands be washed?
A. After eating
B. Before leaving work only
C. Before handling food
D. Once per day
Explanation: Handwashing prevents cross-contamination.
5. What is cross-contamination?
A. Cooking food twice
B. Transfer of harmful bacteria from one food to another
C. Freezing food
D. Mixing spices
Explanation: It spreads pathogens between foods.
6. What should be used to sanitise surfaces?
A. Water only
B. Oil
C. Food-safe sanitiser
D. Sugar solution
Explanation: Sanitiser kills harmful microorganisms.
7. What is the correct storage order in a fridge (top to bottom)?
A. Raw meat above cooked food
B. Drinks above vegetables
C. Cooked food above raw meat
, D. Eggs above fish
Explanation: Prevents raw juices contaminating ready-to-eat food.
8. What causes most foodborne illnesses?
A. Vitamins
B. Minerals
C. Bacteria and viruses
D. Sugar
Explanation: Pathogens are the main cause.
9. What is FIFO?
A. Fast input fast output
B. First In First Out
C. Food in food out
D. Free inspection food order
Explanation: Old stock is used first.
10. What temperature should cold food be stored at?
A. 10°C
B. 15°C
C. Below 5°C
D. 20°C
Explanation: Cold storage slows bacterial growth.
11. What is the safest way to thaw frozen food?
A. Room temperature
B. Hot water
C. Sunlight
D. Refrigerator
Explanation: Prevents bacteria growth.
12. Which is a high-risk food?
A. Biscuits
B. Bread
C. Cooked rice
D. Sugar
Explanation: Supports bacterial growth.
13. What does sanitising do?
A. Removes dirt only
B. Adds flavour
C. Kills microorganisms
D. Freezes food
Explanation: Reduces microbial load.
14. What should food handlers wear?
A. Jewelry
B. Open shoes
C. Clean uniform and hair restraint
D. Loose accessories
Explanation: Prevents contamination.
15. What is a food allergen?
A. Vitamin
