Unit Standard 167 Food Safety Exam 2026–2027
Newest Update 85 Questions with Answers and
Explanations Grade A Plus Guaranteed
1. What is the main purpose of food safety practices in the workplace?
A. Increase food sales
B. Reduce food waste
C. Prevent foodborne illness
D. Improve taste of food
Correct Answer: C. Prevent foodborne illness
Food safety practices are designed to stop contamination and protect consumers from
illness.
2. Which bacteria is commonly associated with undercooked poultry?
A. E. coli
B. Salmonella
C. Lactobacillus
D. Yeast
Correct Answer: B. Salmonella
Salmonella is frequently found in raw or undercooked poultry products.
3. What temperature range is known as the “danger zone”?
A. 0°C–5°C
B. 5°C–60°C
C. 60°C–100°C
D. -18°C–0°C
Correct Answer: B. 5°C–60°C
Bacteria multiply rapidly in this temperature range.
4. What is cross-contamination?
A. Cooking food too long
B. Mixing raw and cooked food
C. Using too much salt
D. Freezing food incorrectly
Correct Answer: B. Mixing raw and cooked food
Cross-contamination occurs when harmful microorganisms transfer between foods.
5. Which is a proper handwashing step?
A. Wipe hands on apron
B. Rinse with cold water only
C. Use soap and warm water
D. Dry hands on clothing
Correct Answer: C. Use soap and warm water
Soap and warm water effectively remove microbes.
6. What is the safest way to thaw frozen meat?
A. On the counter
B. In hot water
C. In the refrigerator
, D. Under sunlight
Correct Answer: C. In the refrigerator
Slow thawing in a fridge prevents bacterial growth.
7. Which food is a high-risk food?
A. Dry rice
B. Canned beans
C. Cooked chicken
D. Flour
Correct Answer: C. Cooked chicken
High-risk foods support rapid bacterial growth.
8. What does FIFO stand for?
A. First In First Out
B. Fresh Into Food Out
C. Fast Inventory Food Order
D. Food In Freezer Only
Correct Answer: A. First In First Out
FIFO ensures older stock is used first.
9. Why should food be stored off the floor?
A. To save space
B. To improve airflow only
C. To prevent contamination
D. To make cleaning easier
Correct Answer: C. To prevent contamination
It reduces pest and dirt contamination risk.
10. What is a symptom of food poisoning?
A. Improved appetite
B. Headache only
C. Vomiting and diarrhea
D. Better digestion
Correct Answer: C. Vomiting and diarrhea
These are common signs of foodborne illness.
11. Which is a physical contaminant?
A. Salmonella
B. Hair
C. Virus
D. Bacteria
Correct Answer: B. Hair
Physical contaminants include foreign objects like hair or glass.
12. What is the correct storage temperature for chilled food?
A. 10°C
B. 8°C
C. 5°C or below
D. 15°C
Correct Answer: C. 5°C or below
This slows bacterial growth.
Newest Update 85 Questions with Answers and
Explanations Grade A Plus Guaranteed
1. What is the main purpose of food safety practices in the workplace?
A. Increase food sales
B. Reduce food waste
C. Prevent foodborne illness
D. Improve taste of food
Correct Answer: C. Prevent foodborne illness
Food safety practices are designed to stop contamination and protect consumers from
illness.
2. Which bacteria is commonly associated with undercooked poultry?
A. E. coli
B. Salmonella
C. Lactobacillus
D. Yeast
Correct Answer: B. Salmonella
Salmonella is frequently found in raw or undercooked poultry products.
3. What temperature range is known as the “danger zone”?
A. 0°C–5°C
B. 5°C–60°C
C. 60°C–100°C
D. -18°C–0°C
Correct Answer: B. 5°C–60°C
Bacteria multiply rapidly in this temperature range.
4. What is cross-contamination?
A. Cooking food too long
B. Mixing raw and cooked food
C. Using too much salt
D. Freezing food incorrectly
Correct Answer: B. Mixing raw and cooked food
Cross-contamination occurs when harmful microorganisms transfer between foods.
5. Which is a proper handwashing step?
A. Wipe hands on apron
B. Rinse with cold water only
C. Use soap and warm water
D. Dry hands on clothing
Correct Answer: C. Use soap and warm water
Soap and warm water effectively remove microbes.
6. What is the safest way to thaw frozen meat?
A. On the counter
B. In hot water
C. In the refrigerator
, D. Under sunlight
Correct Answer: C. In the refrigerator
Slow thawing in a fridge prevents bacterial growth.
7. Which food is a high-risk food?
A. Dry rice
B. Canned beans
C. Cooked chicken
D. Flour
Correct Answer: C. Cooked chicken
High-risk foods support rapid bacterial growth.
8. What does FIFO stand for?
A. First In First Out
B. Fresh Into Food Out
C. Fast Inventory Food Order
D. Food In Freezer Only
Correct Answer: A. First In First Out
FIFO ensures older stock is used first.
9. Why should food be stored off the floor?
A. To save space
B. To improve airflow only
C. To prevent contamination
D. To make cleaning easier
Correct Answer: C. To prevent contamination
It reduces pest and dirt contamination risk.
10. What is a symptom of food poisoning?
A. Improved appetite
B. Headache only
C. Vomiting and diarrhea
D. Better digestion
Correct Answer: C. Vomiting and diarrhea
These are common signs of foodborne illness.
11. Which is a physical contaminant?
A. Salmonella
B. Hair
C. Virus
D. Bacteria
Correct Answer: B. Hair
Physical contaminants include foreign objects like hair or glass.
12. What is the correct storage temperature for chilled food?
A. 10°C
B. 8°C
C. 5°C or below
D. 15°C
Correct Answer: C. 5°C or below
This slows bacterial growth.
