Abu Dhabi EFST Exam Test 2026 | Food
Safety | 50 Questions with 100% Correct
Answers | A+ Graded | Latest Update
2026/27
Question 1
What is the primary purpose of time temperature control in food safety?
A Improve food flavor?
B. Prevent bacterial growth.
C. Reduce food cost.
D increase shelf life only.
Answer B.
Controlling time and temperature limits the conditions that allow harmful microorganisms to
multiply rapidly in food.
Question 2
Which food is most likely to support rapid bacterial growth?
A. Dry rice.
B. Fresh apples.
C. Cooked chicken.
D. Sugar.
Answer: C. Cooked chicken is high in protein and moisture, making it an ideal
environment for bacterial growth if not stored properly.
Question 3
What is the safest way to cool hot food for storage?
A. Leave it at room temperature.
B. Place directly in the refrigerator.
C. Divide into shallow containers.
D. Cover tightly and store.
Answer C.
Shallow containers allow heat to escape quickly, reducing the time food stays in the
temperature danger zone.
Question 4
Which practice best prevents cross contamination?
A. Washing hands after work.
B. Using the same knife for all foods.
, C. Separating raw and ready to eat foods.
D. Cooking food longer.
Answer C.
Keeping raw foods separate from ready to eat foods prevents harmful bacteria from spreading.
Question 5
What should a food handler do if they have symptoms of winging?
A. Continue working carefully.
B. Work only with packaged food.
C. Inform supervisor and stop handling food.
D. Wear gloves and continue.
Answer: C.
Worming is a sign of illness that can contaminate food. Food handlers must report and stop
working.
Question 6
Which temperature range is known as the danger zone?
A 0° C 5° C?
B. 5° C 60° C.
C 60° C 75° C.
D 75° C 100° C.
Answer B.
Bacteria grow fastest between 5° C and 60° C, making this range highly dangerous for food
safety.
Question 7
What is the safest method to thaw frozen food?
A. On the kitchen counter,
B in warm water,
C in the refrigerator,
D. Under sunlight.
Answer: C.
Thawing in the refrigerator keeps food at a safe temperature and prevents bacterial growth.
Question 8
Why should gloves be changed frequently?
A to save time.
B to improve grip.
C to prevent contamination.
D to meet uniform standards.
Safety | 50 Questions with 100% Correct
Answers | A+ Graded | Latest Update
2026/27
Question 1
What is the primary purpose of time temperature control in food safety?
A Improve food flavor?
B. Prevent bacterial growth.
C. Reduce food cost.
D increase shelf life only.
Answer B.
Controlling time and temperature limits the conditions that allow harmful microorganisms to
multiply rapidly in food.
Question 2
Which food is most likely to support rapid bacterial growth?
A. Dry rice.
B. Fresh apples.
C. Cooked chicken.
D. Sugar.
Answer: C. Cooked chicken is high in protein and moisture, making it an ideal
environment for bacterial growth if not stored properly.
Question 3
What is the safest way to cool hot food for storage?
A. Leave it at room temperature.
B. Place directly in the refrigerator.
C. Divide into shallow containers.
D. Cover tightly and store.
Answer C.
Shallow containers allow heat to escape quickly, reducing the time food stays in the
temperature danger zone.
Question 4
Which practice best prevents cross contamination?
A. Washing hands after work.
B. Using the same knife for all foods.
, C. Separating raw and ready to eat foods.
D. Cooking food longer.
Answer C.
Keeping raw foods separate from ready to eat foods prevents harmful bacteria from spreading.
Question 5
What should a food handler do if they have symptoms of winging?
A. Continue working carefully.
B. Work only with packaged food.
C. Inform supervisor and stop handling food.
D. Wear gloves and continue.
Answer: C.
Worming is a sign of illness that can contaminate food. Food handlers must report and stop
working.
Question 6
Which temperature range is known as the danger zone?
A 0° C 5° C?
B. 5° C 60° C.
C 60° C 75° C.
D 75° C 100° C.
Answer B.
Bacteria grow fastest between 5° C and 60° C, making this range highly dangerous for food
safety.
Question 7
What is the safest method to thaw frozen food?
A. On the kitchen counter,
B in warm water,
C in the refrigerator,
D. Under sunlight.
Answer: C.
Thawing in the refrigerator keeps food at a safe temperature and prevents bacterial growth.
Question 8
Why should gloves be changed frequently?
A to save time.
B to improve grip.
C to prevent contamination.
D to meet uniform standards.
