FOOD SAFETY COMPREHENSIVE TEST
PAPER QUESTIONS WITH VERIFIED
SOLUTIONS RESOURCE
●● What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
Answer: B
●● Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
Answer: B
●● Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
,c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use
Answer: D
●● A foodhandler scratches a cut and continues to prepare a sandwich.
This is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
Answer: B
●● Left over chili is left sitting out to cool on the counter, this is an
example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
Answer: A
●● A foodhandler sprays cleaner on a prep table next to ready-to-eat
tuna salad; this is an example of
a. Time-Temperature Abuse
,b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
Answer: D
●● Cross-contamination can be prevented if utensils are washed after
each use
Answer: F
●● Time-temperature abuse is when food stays too long at temperatures
between 41°F-135°F
Answer: T
●● Adults are more likely than pre-school age children to get sick from
contaminated food
Answer: F
●● An example of preventing cross contamination is when you prepare
raw meats separately
from ready-to-eat foods
Answer: T
, ●● The FDA Food Code Model is an actual law that food establishments
must follow
Answer: F
●● Purchasing fresh fish from a recreational fisherman could pose a
threat to food safety
Answer: T
●● A foodborne-illness outbreak is two or more people sick from eating
at the same place
Answer: F
●● USDA is a federal agency responsible for inspection of meats,
poultry and shell eggs
Answer: T
●● Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity
Answer: D
PAPER QUESTIONS WITH VERIFIED
SOLUTIONS RESOURCE
●● What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
Answer: B
●● Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
Answer: B
●● Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
,c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use
Answer: D
●● A foodhandler scratches a cut and continues to prepare a sandwich.
This is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
Answer: B
●● Left over chili is left sitting out to cool on the counter, this is an
example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
Answer: A
●● A foodhandler sprays cleaner on a prep table next to ready-to-eat
tuna salad; this is an example of
a. Time-Temperature Abuse
,b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
Answer: D
●● Cross-contamination can be prevented if utensils are washed after
each use
Answer: F
●● Time-temperature abuse is when food stays too long at temperatures
between 41°F-135°F
Answer: T
●● Adults are more likely than pre-school age children to get sick from
contaminated food
Answer: F
●● An example of preventing cross contamination is when you prepare
raw meats separately
from ready-to-eat foods
Answer: T
, ●● The FDA Food Code Model is an actual law that food establishments
must follow
Answer: F
●● Purchasing fresh fish from a recreational fisherman could pose a
threat to food safety
Answer: T
●● A foodborne-illness outbreak is two or more people sick from eating
at the same place
Answer: F
●● USDA is a federal agency responsible for inspection of meats,
poultry and shell eggs
Answer: T
●● Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity
Answer: D
