SITXFSA002 Safe Food Handling Exam 2026–2027 Newest
Update 100 Questions with Verified Questions and Answers
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1. What is the main purpose of food safety practices?
A. To increase food cost
B. To prevent foodborne illness
C. To improve taste
D. To reduce cooking time
Explanation: Food safety aims to prevent contamination and protect consumers from
illness.
2. What temperature range is known as the “danger zone”?
A. 0°C to 5°C
B. 5°C to 60°C
C. 60°C to 100°C
D. -10°C to 0°C
Explanation: Bacteria grow rapidly between 5°C and 60°C.
3. What should you do before handling food?
A. Wear jewellery
B. Wash hands thoroughly
C. Use perfume
D. Touch hair
Explanation: Handwashing removes harmful microorganisms.
4. Which is a biological hazard?
A. Glass
B. Cleaning chemical
C. Salmonella bacteria
D. Plastic
Explanation: Biological hazards include bacteria, viruses, and parasites.
5. Cross-contamination occurs when:
A. Food is cooked
B. Food is frozen
C. Bacteria transfer from raw to cooked food
D. Food is served
Explanation: It happens when pathogens spread between foods.
6. What is the safest way to thaw frozen food?
A. On the bench
B. In hot water
C. In the refrigerator
D. Under sunlight
Explanation: Refrigerator thawing keeps food at safe temperatures.
7. Which handwashing step is correct?
A. Rinse only
B. Soap, scrub, rinse, dry
, C. Wipe on apron
D. Use water only
Explanation: Proper washing removes pathogens effectively.
8. What is a chemical hazard?
A. Dirt
B. Cleaning detergents
C. Hair
D. Bacteria
Explanation: Chemicals can contaminate food if misused.
9. Which food is high risk?
A. Bread
B. Rice
C. Cooked chicken
D. Crackers
Explanation: High-protein foods support bacterial growth.
10. What should food handlers wear?
A. Loose jewellery
B. Nail polish
C. Clean uniform and hair restraint
D. Sandals
Explanation: Proper uniform prevents contamination.
11. What is FIFO?
A. Food In Food Out
B. First In First Out
C. Fast In Fast Out
D. Food Inventory Filing Order
Explanation: FIFO ensures older stock is used first.
12. How long can food stay in the danger zone safely?
A. 6 hours
B. 4 hours
C. 2 hours or less
D. 10 hours
Explanation: After 2 hours bacteria multiply quickly.
13. What is the correct internal cooking temperature for poultry?
A. 50°C
B. 60°C
C. 75°C
D. 40°C
Explanation: Poultry must reach 75°C to kill pathogens.
14. What does sanitising mean?
A. Washing with water
B. Reducing bacteria to safe levels
C. Freezing food
D. Cooking food
Explanation: Sanitising reduces microbial load.
Update 100 Questions with Verified Questions and Answers
Practice Pack Grade A Plus Guaranteed
1. What is the main purpose of food safety practices?
A. To increase food cost
B. To prevent foodborne illness
C. To improve taste
D. To reduce cooking time
Explanation: Food safety aims to prevent contamination and protect consumers from
illness.
2. What temperature range is known as the “danger zone”?
A. 0°C to 5°C
B. 5°C to 60°C
C. 60°C to 100°C
D. -10°C to 0°C
Explanation: Bacteria grow rapidly between 5°C and 60°C.
3. What should you do before handling food?
A. Wear jewellery
B. Wash hands thoroughly
C. Use perfume
D. Touch hair
Explanation: Handwashing removes harmful microorganisms.
4. Which is a biological hazard?
A. Glass
B. Cleaning chemical
C. Salmonella bacteria
D. Plastic
Explanation: Biological hazards include bacteria, viruses, and parasites.
5. Cross-contamination occurs when:
A. Food is cooked
B. Food is frozen
C. Bacteria transfer from raw to cooked food
D. Food is served
Explanation: It happens when pathogens spread between foods.
6. What is the safest way to thaw frozen food?
A. On the bench
B. In hot water
C. In the refrigerator
D. Under sunlight
Explanation: Refrigerator thawing keeps food at safe temperatures.
7. Which handwashing step is correct?
A. Rinse only
B. Soap, scrub, rinse, dry
, C. Wipe on apron
D. Use water only
Explanation: Proper washing removes pathogens effectively.
8. What is a chemical hazard?
A. Dirt
B. Cleaning detergents
C. Hair
D. Bacteria
Explanation: Chemicals can contaminate food if misused.
9. Which food is high risk?
A. Bread
B. Rice
C. Cooked chicken
D. Crackers
Explanation: High-protein foods support bacterial growth.
10. What should food handlers wear?
A. Loose jewellery
B. Nail polish
C. Clean uniform and hair restraint
D. Sandals
Explanation: Proper uniform prevents contamination.
11. What is FIFO?
A. Food In Food Out
B. First In First Out
C. Fast In Fast Out
D. Food Inventory Filing Order
Explanation: FIFO ensures older stock is used first.
12. How long can food stay in the danger zone safely?
A. 6 hours
B. 4 hours
C. 2 hours or less
D. 10 hours
Explanation: After 2 hours bacteria multiply quickly.
13. What is the correct internal cooking temperature for poultry?
A. 50°C
B. 60°C
C. 75°C
D. 40°C
Explanation: Poultry must reach 75°C to kill pathogens.
14. What does sanitising mean?
A. Washing with water
B. Reducing bacteria to safe levels
C. Freezing food
D. Cooking food
Explanation: Sanitising reduces microbial load.
