Always Food Safe Course Exam | Questions & Answers |
Latest Update 2026 | Exam Prep | Graded A+
1. What are the four main types of pathogens associated with biological
foodborne illnesses?
Pathogenic bacteria, toxins, parasites, and fungi.
Bacteria, molds, yeasts, and viruses.
Parasites, viruses, chemicals, and allergens.
Viruses, chemicals, bacteria, and fungi.
2. What is the minimum safe temperature to which food should be reheated?
180°F
150°F
165°F
140°F
3. Describe the role of pathogenic bacteria in biological foodborne illnesses.
Pathogenic bacteria are chemicals that enhance food flavor.
Pathogenic bacteria are microorganisms that can cause illness when
ingested through contaminated food.
Pathogenic bacteria are viruses that cause food spoilage.
Pathogenic bacteria are beneficial organisms that help in food
digestion.
4. Describe the primary responsibilities of the FDA in relation to food safety.
, The FDA regulates only the agricultural practices of food production.
The FDA oversees the marketing strategies of food products.
The FDA is focused solely on drug safety and has no role in food.
The FDA is responsible for ensuring that food and drugs are safe
and effective for public consumption.
5. At what maximum internal temperature should cold TCS food be held?
41 degrees F
60 degrees F
32 degrees F
0 degrees F
6. According to the FDA Food Code, cooling temperatures of food must
decrease from degrees in less than hours.
135 to 41; 4 hours
135 to 37; 4 hours
135 to 70; 4 hours
140 to 41; 4 hours
7. Establishing a due diligence defense is not always easy. Which of the
statements below best reflect what needs to be demonstrated to prove a due
diligence defense?
The organization successfully passed a provincial health and safety
inspection.
The organization complied with all company health and safety policies
and health and safety work procedures.
The organization has a signed copy of the Occupational Health &
, Safety policy that is no less than three years old.
There was a proper health and safety management system in place
and reasonable steps were taken to ensure effective operation of
the system.
8. If a restaurant fails to control the temperature of TCS foods, which type of
foodborne illness is most likely to occur?
Physical foodborne illness.
Chemical foodborne illness.
Biological foodborne illness.
Allergic reactions.
9. What is the primary purpose of the Due Diligence Defense in food safety?
To demonstrate the effectiveness of food safety training programs.
To outline the responsibilities of the FDA in food safety.
To prove that necessary steps were taken to operate safely.
To identify the types of foodborne illnesses present.
10. Describe the role of TCS foods in maintaining food safety.
TCS foods require careful time and temperature management to
prevent the growth of harmful bacteria.
TCS foods do not need any specific handling guidelines.
TCS foods are those that can be stored indefinitely without risk.
TCS foods are only those that contain preservatives.
11. When reheating food that will be held for later service, the food must reach
what internal temperature to be safe?
Latest Update 2026 | Exam Prep | Graded A+
1. What are the four main types of pathogens associated with biological
foodborne illnesses?
Pathogenic bacteria, toxins, parasites, and fungi.
Bacteria, molds, yeasts, and viruses.
Parasites, viruses, chemicals, and allergens.
Viruses, chemicals, bacteria, and fungi.
2. What is the minimum safe temperature to which food should be reheated?
180°F
150°F
165°F
140°F
3. Describe the role of pathogenic bacteria in biological foodborne illnesses.
Pathogenic bacteria are chemicals that enhance food flavor.
Pathogenic bacteria are microorganisms that can cause illness when
ingested through contaminated food.
Pathogenic bacteria are viruses that cause food spoilage.
Pathogenic bacteria are beneficial organisms that help in food
digestion.
4. Describe the primary responsibilities of the FDA in relation to food safety.
, The FDA regulates only the agricultural practices of food production.
The FDA oversees the marketing strategies of food products.
The FDA is focused solely on drug safety and has no role in food.
The FDA is responsible for ensuring that food and drugs are safe
and effective for public consumption.
5. At what maximum internal temperature should cold TCS food be held?
41 degrees F
60 degrees F
32 degrees F
0 degrees F
6. According to the FDA Food Code, cooling temperatures of food must
decrease from degrees in less than hours.
135 to 41; 4 hours
135 to 37; 4 hours
135 to 70; 4 hours
140 to 41; 4 hours
7. Establishing a due diligence defense is not always easy. Which of the
statements below best reflect what needs to be demonstrated to prove a due
diligence defense?
The organization successfully passed a provincial health and safety
inspection.
The organization complied with all company health and safety policies
and health and safety work procedures.
The organization has a signed copy of the Occupational Health &
, Safety policy that is no less than three years old.
There was a proper health and safety management system in place
and reasonable steps were taken to ensure effective operation of
the system.
8. If a restaurant fails to control the temperature of TCS foods, which type of
foodborne illness is most likely to occur?
Physical foodborne illness.
Chemical foodborne illness.
Biological foodborne illness.
Allergic reactions.
9. What is the primary purpose of the Due Diligence Defense in food safety?
To demonstrate the effectiveness of food safety training programs.
To outline the responsibilities of the FDA in food safety.
To prove that necessary steps were taken to operate safely.
To identify the types of foodborne illnesses present.
10. Describe the role of TCS foods in maintaining food safety.
TCS foods require careful time and temperature management to
prevent the growth of harmful bacteria.
TCS foods do not need any specific handling guidelines.
TCS foods are those that can be stored indefinitely without risk.
TCS foods are only those that contain preservatives.
11. When reheating food that will be held for later service, the food must reach
what internal temperature to be safe?
