Unit Standard 168 Food Contamination Hazards
Exam 2026–2027 Newest Update 100 Questions with
Full Practice Test Grade A Plus Guaranteed
1. What is biological contamination in food?
A. Plastic pieces in food
B. Presence of bacteria, viruses, or parasites in food
C. Metal fragments in food
D. Cleaning chemicals in food
Biological contamination involves harmful microorganisms that can cause foodborne
illness.
2. Which of the following is a chemical contaminant?
A. Hair in food
B. Salmonella
C. Cleaning detergents
D. Glass fragments
Chemicals such as detergents and pesticides contaminate food chemically.
3. Physical contamination refers to:
A. Bacteria growth
B. Foreign objects like glass or hair
C. Food spoilage by yeast
D. Viral infection
Physical hazards are foreign materials accidentally introduced into food.
4. What temperature range is the danger zone for bacteria growth?
A. 0°C–5°C
B. 60°C–100°C
C. 5°C–60°C
D. -10°C–0°C
Bacteria multiply rapidly between 5°C and 60°C.
5. Which microorganism commonly causes food poisoning?
A. Lactobacillus
B. Salmonella
C. Yeast
D. Penicillium
Salmonella is a common cause of foodborne illness.
6. Cross-contamination occurs when:
A. Food is cooked properly
B. Food is frozen
C. Harmful bacteria transfer from one food to another
D. Food is packaged
It happens when contaminants spread between foods.
7. Which is a high-risk food?
A. Dry rice
B. Canned beans
, C. Cooked chicken
D. Sugar
High-risk foods support bacterial growth easily.
8. Best way to prevent contamination is:
A. Reheating food once
B. Good hygiene practices
C. Adding spices
D. Freezing only
Hygiene is the most effective prevention method.
9. Viruses in food are usually spread by:
A. Air only
B. Human handling
C. Heat
D. Salt
Viruses often spread through infected handlers.
10. Food poisoning symptoms include:
A. Improved digestion
B. Vomiting and diarrhea
C. Better appetite
D. Weight gain
Typical symptoms are gastrointestinal issues.
11. HACCP stands for:
A. Health and Clean Cooking Process
B. Hazard Analysis and Critical Control Points
C. Hygiene and Cooking Control Plan
D. High Accuracy Cooking Control Plan
HACCP is a food safety management system.
12. Which pest commonly contaminates food?
A. Birds only
B. Rats and cockroaches
C. Bees
D. Fish
Pests spread disease and contamination.
13. Which is a biological hazard?
A. Detergent
B. Metal shard
C. Norovirus
D. Plastic
Norovirus is a viral biological hazard.
14. Improper handwashing leads to:
A. Better hygiene
B. Food contamination
C. Food safety
D. Cooling food
Dirty hands spread microorganisms.
Exam 2026–2027 Newest Update 100 Questions with
Full Practice Test Grade A Plus Guaranteed
1. What is biological contamination in food?
A. Plastic pieces in food
B. Presence of bacteria, viruses, or parasites in food
C. Metal fragments in food
D. Cleaning chemicals in food
Biological contamination involves harmful microorganisms that can cause foodborne
illness.
2. Which of the following is a chemical contaminant?
A. Hair in food
B. Salmonella
C. Cleaning detergents
D. Glass fragments
Chemicals such as detergents and pesticides contaminate food chemically.
3. Physical contamination refers to:
A. Bacteria growth
B. Foreign objects like glass or hair
C. Food spoilage by yeast
D. Viral infection
Physical hazards are foreign materials accidentally introduced into food.
4. What temperature range is the danger zone for bacteria growth?
A. 0°C–5°C
B. 60°C–100°C
C. 5°C–60°C
D. -10°C–0°C
Bacteria multiply rapidly between 5°C and 60°C.
5. Which microorganism commonly causes food poisoning?
A. Lactobacillus
B. Salmonella
C. Yeast
D. Penicillium
Salmonella is a common cause of foodborne illness.
6. Cross-contamination occurs when:
A. Food is cooked properly
B. Food is frozen
C. Harmful bacteria transfer from one food to another
D. Food is packaged
It happens when contaminants spread between foods.
7. Which is a high-risk food?
A. Dry rice
B. Canned beans
, C. Cooked chicken
D. Sugar
High-risk foods support bacterial growth easily.
8. Best way to prevent contamination is:
A. Reheating food once
B. Good hygiene practices
C. Adding spices
D. Freezing only
Hygiene is the most effective prevention method.
9. Viruses in food are usually spread by:
A. Air only
B. Human handling
C. Heat
D. Salt
Viruses often spread through infected handlers.
10. Food poisoning symptoms include:
A. Improved digestion
B. Vomiting and diarrhea
C. Better appetite
D. Weight gain
Typical symptoms are gastrointestinal issues.
11. HACCP stands for:
A. Health and Clean Cooking Process
B. Hazard Analysis and Critical Control Points
C. Hygiene and Cooking Control Plan
D. High Accuracy Cooking Control Plan
HACCP is a food safety management system.
12. Which pest commonly contaminates food?
A. Birds only
B. Rats and cockroaches
C. Bees
D. Fish
Pests spread disease and contamination.
13. Which is a biological hazard?
A. Detergent
B. Metal shard
C. Norovirus
D. Plastic
Norovirus is a viral biological hazard.
14. Improper handwashing leads to:
A. Better hygiene
B. Food contamination
C. Food safety
D. Cooling food
Dirty hands spread microorganisms.
