FOOD SAFETY EXAM 2026/2027 QUESTIONS
AND CORRECT ANSWERS GRADED A+
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
B
Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
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
,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.
B
Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity
D
What is the best way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Cook fish to proper temperatures
c. Discard expired products
d. Practice good personal hygiene
D
,Which statement is NOT true about E-coli?
a. I am found in the intestines of cattle
b. Cooking ground beef correctly can destroy me
c. Excluding employees with diarrhea can stop me
d. Flies can spread me
D
Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage
D
Which food is most likely to be contaminated with the virus that causes Hepatitis
A?
a. Wild mushrooms
b. Raw oysters
c. Tuna
d. Poultry
B
, Symptoms of food allergies could include;
a. Swelling, itching, hives, tightening of the throat, wheezing
b. Dizzy spells, blurry vision and headaches
c. Fever and bloody diarrhea
d. Vomiting and later jaundice
A
What is the most important way to prevent a foodborne illness from bacteria?
a. Prevent cross-contamination
b. Practice good cleaning and sanitizing
c. Practice good personal hygiene
d. Control time and temperature
D
Which statement is most true?
a. Physical contamination is when people handle food improperly with their hands
b. Chemical contamination likely happens when storing flour in aluminum
containers
c. Physical contamination includes objects in food like hair, bandages, fingernails,
dirt and bones
d. Biological contamination includes bacteria, viruses, parasites, fungi and
chemical toxins
C
AND CORRECT ANSWERS GRADED A+
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
B
Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
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
,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.
B
Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity
D
What is the best way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Cook fish to proper temperatures
c. Discard expired products
d. Practice good personal hygiene
D
,Which statement is NOT true about E-coli?
a. I am found in the intestines of cattle
b. Cooking ground beef correctly can destroy me
c. Excluding employees with diarrhea can stop me
d. Flies can spread me
D
Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage
D
Which food is most likely to be contaminated with the virus that causes Hepatitis
A?
a. Wild mushrooms
b. Raw oysters
c. Tuna
d. Poultry
B
, Symptoms of food allergies could include;
a. Swelling, itching, hives, tightening of the throat, wheezing
b. Dizzy spells, blurry vision and headaches
c. Fever and bloody diarrhea
d. Vomiting and later jaundice
A
What is the most important way to prevent a foodborne illness from bacteria?
a. Prevent cross-contamination
b. Practice good cleaning and sanitizing
c. Practice good personal hygiene
d. Control time and temperature
D
Which statement is most true?
a. Physical contamination is when people handle food improperly with their hands
b. Chemical contamination likely happens when storing flour in aluminum
containers
c. Physical contamination includes objects in food like hair, bandages, fingernails,
dirt and bones
d. Biological contamination includes bacteria, viruses, parasites, fungi and
chemical toxins
C
