ANDVANCED FST PRACTISE EXAM QUESTIONS WELL ANSWERED|
PASSED|2026 UPDATED
Most foodborne illness are:
A. Caused by poor eating habits
B. Caused by eating foods high in protein
C. Carried or transmitted to people by food
D. Transmitted by potable water - ANS ✔✔C
Fill in the blank.
A thermometer inserted into a chicken leg reads 74C(165F). The cook knows the chicken is safe
to serve because the ________ has been reached.
A. Minimum internal temperature
B. Boiling point
C. Temperature danger zone
D. pH level - ANS ✔✔A
Food handlers should wash their hands before starting work and after:
A. Every hour on the job
B. Handling raw food products
C. Handling ready-to-eat foods
D. Every two hours on the job - ANS ✔✔B
, When a food product touches something that contains harmful microorganisms:
A. A physical hazard occurs
B. Cross-contamination occurs
C. A chemical hazard occurs
D. Good food-safety are being used - ANS ✔✔B
Infants and the elderly are seriously threatened by foodborne illness because they:
A. Are unable to defend themselves in a lawsuit
B. Cannot fight off diseases very well
C. Cannot use strong medicine
D. Cannot tell the doctor what is wrong with them - ANS ✔✔B
Which of the following is a key factor in prevent bacterial growth?
A. Personal hygiene
B. Menu evaluation
C. Time and temperature control
D. Small quantities of food additives - ANS ✔✔C
All of the following are conditions that support the growth of microorganisms except:
A. Moisture
B. A protein or carbohydrate food source
C. High acidity
PASSED|2026 UPDATED
Most foodborne illness are:
A. Caused by poor eating habits
B. Caused by eating foods high in protein
C. Carried or transmitted to people by food
D. Transmitted by potable water - ANS ✔✔C
Fill in the blank.
A thermometer inserted into a chicken leg reads 74C(165F). The cook knows the chicken is safe
to serve because the ________ has been reached.
A. Minimum internal temperature
B. Boiling point
C. Temperature danger zone
D. pH level - ANS ✔✔A
Food handlers should wash their hands before starting work and after:
A. Every hour on the job
B. Handling raw food products
C. Handling ready-to-eat foods
D. Every two hours on the job - ANS ✔✔B
, When a food product touches something that contains harmful microorganisms:
A. A physical hazard occurs
B. Cross-contamination occurs
C. A chemical hazard occurs
D. Good food-safety are being used - ANS ✔✔B
Infants and the elderly are seriously threatened by foodborne illness because they:
A. Are unable to defend themselves in a lawsuit
B. Cannot fight off diseases very well
C. Cannot use strong medicine
D. Cannot tell the doctor what is wrong with them - ANS ✔✔B
Which of the following is a key factor in prevent bacterial growth?
A. Personal hygiene
B. Menu evaluation
C. Time and temperature control
D. Small quantities of food additives - ANS ✔✔C
All of the following are conditions that support the growth of microorganisms except:
A. Moisture
B. A protein or carbohydrate food source
C. High acidity
