Food Safety Exam Questions and Answers
// // // // // //
1. //Which //is //TRUE //regarding //food //safety //training?
a. //The //ideal //length //for //a //training //session //is //one //to //two //hours
b. //Training //records //should //be //used //to //document //training
c. //Employees //only //require //food //safety //knowledge //that //is //specific //to //their //tasks.
d. /
/Further /
/training /
/is /
/unnecessary /
/if //employees //received //training //upon //being //hired. //- //CORRECT //ANSWERS(S)✔✔B
What //are //the //three //categories //of //contamination //to //food //safety?
a. //Biological, //Chemical, //Environmental
b. //Biological, //Chemical, //Physical
c. //Biological, //Practical, //Poisons
d. //Infectious, //Chemical, //Hazardous //- //CORRECT //ANSWERS(S)✔✔B
Which //food //would //most //likely //cause //a //foodborne //illness?
a. //Grape //juice
b. //Diced //tomatoes
c. //Whole //wheat //flour
d. //Powdered //milk //- //CORRECT //ANSWERS(S)✔✔B
Cross-contamination //would //likely //occur //if...
,a. //Carrots //are //undercooked
b. //Meat //is //left //out //at //room //temperature
c. //Employees //fail //to //wash //their //hands //returning //from //the //restroom
d. /
/Cutting /
/boards //are //not //washed, //rinsed //and //sanitized //between //use //- //CORRECT //ANSWERS(S)✔✔D
A/
/foodhandler /
/scratches //a //cut //and //continues //to //prepare //a //sandwich. //This //is //an //example //of
a. //Time-Temperature //Abuse
b. //Poor //Personal //Hygiene
c. //Cross //Contamination
d. //Acceptable //Safe //Food //Practices. //- //CORRECT //ANSWERS(S)✔✔B
Left //over //chili //is //left //sitting //out //to //cool //on //the //counter, //this //is //an //example //of?
a. //Time-Temperature //Abuse
b. //Cross //Contamination
c. //Poor //Personal //Hygiene
d. //Poor //Cleaning //and //Sanitizing //- //CORRECT //ANSWERS(S)✔✔A
A //foodhandler //sprays //cleaner //on //a //prep //table //next //to //ready-to-
eat //tuna //salad; //this //is //an //example //of
a. //Time-Temperature //Abuse
b. //Poor //Personal //Hygiene
c. //Cross //Contamination
d. //Chemical //Contamination //- //CORRECT //ANSWERS(S)✔✔D
,Cross-
contamination /
/can //be //prevented //if //utensils //are //washed //after //each //use //- //CORRECT //ANSWERS(S)✔✔F
Time-temperature //abuse //is //when //food //stays //too //long //at //temperatures //between //41°F-
135°F //- //CORRECT //ANSWERS(S)✔✔T
Adults //are //more //likely //than //pre-
school //age //children //to //get //sick //from //contaminated //food //- //CORRECT //ANSWERS(S)✔✔F
An /
/example //of //preventing //cross //contamination //is //when //you //prepare //raw //meats //separately
from //ready-to-eat //foods //- //CORRECT //ANSWERS(S)✔✔T
The /
/FDA /
/Food /
/Code /
/Model /
/is //an //actual //law //that //food //establishments //must //follow //- //CORRECT //ANSWERS(S)✔✔F
Purchasing /
/fresh /
/fish /
/from //
a/
/recreational //fisherman //could //pose //a //threat //to //food //safety //- //CORRECT //ANSWERS(S)✔✔T
A //foodborne-illness //outbreak //is //two //or //more //people //sick //from //eating //at //the //same //place
//- //CORRECT //ANSWERS(S)✔✔F
, USDA /
/is //
a/
/federal /
/agency /
/responsible /
/for //inspection //of //meats, //poultry //and //shell //eggs //- //CORRECT //ANSWERS(S)✔✔T
Which //condition //does //NOT //typically //support //the //growth //of //bacteria?
a. //Moisture
b. //Protein
c. //Time
d. //High //acidity //- //CORRECT //ANSWERS(S)✔✔D
What //is //the //best //way //to //prevent //a //foodborne //illness //from //viruses?
a. //Control //time //and //temperature
b. //Cook //fish //to //proper //temperatures
c. //Discard //expired //products
d. //Practice //good //personal //hygiene //- //CORRECT //ANSWERS(S)✔✔D
Which //statement //is //NOT //true //about //E-coli?
a. //I //am //found //in //the //intestines //of //cattle
b. //Cooking //ground //beef //correctly //can //destroy //me
c. //Excluding //employees //with //diarrhea //can //stop //me
d. //Flies //can //spread //me //- //CORRECT //ANSWERS(S)✔✔D
Which //statement //is //NOT //true //about //Salmonella //Typhi?
a. //I //am //commonly //spread //to //ready-to-eat //foods //like //beverages //and //liquids
// // // // // //
1. //Which //is //TRUE //regarding //food //safety //training?
a. //The //ideal //length //for //a //training //session //is //one //to //two //hours
b. //Training //records //should //be //used //to //document //training
c. //Employees //only //require //food //safety //knowledge //that //is //specific //to //their //tasks.
d. /
/Further /
/training /
/is /
/unnecessary /
/if //employees //received //training //upon //being //hired. //- //CORRECT //ANSWERS(S)✔✔B
What //are //the //three //categories //of //contamination //to //food //safety?
a. //Biological, //Chemical, //Environmental
b. //Biological, //Chemical, //Physical
c. //Biological, //Practical, //Poisons
d. //Infectious, //Chemical, //Hazardous //- //CORRECT //ANSWERS(S)✔✔B
Which //food //would //most //likely //cause //a //foodborne //illness?
a. //Grape //juice
b. //Diced //tomatoes
c. //Whole //wheat //flour
d. //Powdered //milk //- //CORRECT //ANSWERS(S)✔✔B
Cross-contamination //would //likely //occur //if...
,a. //Carrots //are //undercooked
b. //Meat //is //left //out //at //room //temperature
c. //Employees //fail //to //wash //their //hands //returning //from //the //restroom
d. /
/Cutting /
/boards //are //not //washed, //rinsed //and //sanitized //between //use //- //CORRECT //ANSWERS(S)✔✔D
A/
/foodhandler /
/scratches //a //cut //and //continues //to //prepare //a //sandwich. //This //is //an //example //of
a. //Time-Temperature //Abuse
b. //Poor //Personal //Hygiene
c. //Cross //Contamination
d. //Acceptable //Safe //Food //Practices. //- //CORRECT //ANSWERS(S)✔✔B
Left //over //chili //is //left //sitting //out //to //cool //on //the //counter, //this //is //an //example //of?
a. //Time-Temperature //Abuse
b. //Cross //Contamination
c. //Poor //Personal //Hygiene
d. //Poor //Cleaning //and //Sanitizing //- //CORRECT //ANSWERS(S)✔✔A
A //foodhandler //sprays //cleaner //on //a //prep //table //next //to //ready-to-
eat //tuna //salad; //this //is //an //example //of
a. //Time-Temperature //Abuse
b. //Poor //Personal //Hygiene
c. //Cross //Contamination
d. //Chemical //Contamination //- //CORRECT //ANSWERS(S)✔✔D
,Cross-
contamination /
/can //be //prevented //if //utensils //are //washed //after //each //use //- //CORRECT //ANSWERS(S)✔✔F
Time-temperature //abuse //is //when //food //stays //too //long //at //temperatures //between //41°F-
135°F //- //CORRECT //ANSWERS(S)✔✔T
Adults //are //more //likely //than //pre-
school //age //children //to //get //sick //from //contaminated //food //- //CORRECT //ANSWERS(S)✔✔F
An /
/example //of //preventing //cross //contamination //is //when //you //prepare //raw //meats //separately
from //ready-to-eat //foods //- //CORRECT //ANSWERS(S)✔✔T
The /
/FDA /
/Food /
/Code /
/Model /
/is //an //actual //law //that //food //establishments //must //follow //- //CORRECT //ANSWERS(S)✔✔F
Purchasing /
/fresh /
/fish /
/from //
a/
/recreational //fisherman //could //pose //a //threat //to //food //safety //- //CORRECT //ANSWERS(S)✔✔T
A //foodborne-illness //outbreak //is //two //or //more //people //sick //from //eating //at //the //same //place
//- //CORRECT //ANSWERS(S)✔✔F
, USDA /
/is //
a/
/federal /
/agency /
/responsible /
/for //inspection //of //meats, //poultry //and //shell //eggs //- //CORRECT //ANSWERS(S)✔✔T
Which //condition //does //NOT //typically //support //the //growth //of //bacteria?
a. //Moisture
b. //Protein
c. //Time
d. //High //acidity //- //CORRECT //ANSWERS(S)✔✔D
What //is //the //best //way //to //prevent //a //foodborne //illness //from //viruses?
a. //Control //time //and //temperature
b. //Cook //fish //to //proper //temperatures
c. //Discard //expired //products
d. //Practice //good //personal //hygiene //- //CORRECT //ANSWERS(S)✔✔D
Which //statement //is //NOT //true //about //E-coli?
a. //I //am //found //in //the //intestines //of //cattle
b. //Cooking //ground //beef //correctly //can //destroy //me
c. //Excluding //employees //with //diarrhea //can //stop //me
d. //Flies //can //spread //me //- //CORRECT //ANSWERS(S)✔✔D
Which //statement //is //NOT //true //about //Salmonella //Typhi?
a. //I //am //commonly //spread //to //ready-to-eat //foods //like //beverages //and //liquids
