Food Safety Exam Questions and Answers
1.1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is
specific to their tasks.
d. Further training is unnecessary if employees received
training upon being hired.
Answer B
2.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
3.Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
Answer B
,4.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
5.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
6.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
,7.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
8.Cross-contamination can be prevented if utensils are
washed after each use
Answer F
9.Time-temperature abuse is when food stays too long at
temperatures be- tween 41°F-135°F
Answer T
10.Adults are more likely than pre-school age children to get
sick from cont- aminated food
Answer F
11.An example of preventing cross contamination is when you
prepare raw meats separately
from ready-to-eat foods
Answer T
, 12.The FDA Food Code Model is an actual law that food
establishments must follow
Answer F
13.Purchasing fresh fish from a recreational fisherman could
pose a threat to food safety
Answer T
14.A foodborne-illness outbreak is two or more people sick from
eating at the same place
Answer F
15.USDA is a federal agency responsible for inspection of
meats, poultry and shell eggs
Answer T
16.Which condition does NOT typically support the growth of
bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity
Answer D
17.What is the best way to prevent a foodborne illness from
1.1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is
specific to their tasks.
d. Further training is unnecessary if employees received
training upon being hired.
Answer B
2.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
3.Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
Answer B
,4.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
5.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
6.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
,7.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
8.Cross-contamination can be prevented if utensils are
washed after each use
Answer F
9.Time-temperature abuse is when food stays too long at
temperatures be- tween 41°F-135°F
Answer T
10.Adults are more likely than pre-school age children to get
sick from cont- aminated food
Answer F
11.An example of preventing cross contamination is when you
prepare raw meats separately
from ready-to-eat foods
Answer T
, 12.The FDA Food Code Model is an actual law that food
establishments must follow
Answer F
13.Purchasing fresh fish from a recreational fisherman could
pose a threat to food safety
Answer T
14.A foodborne-illness outbreak is two or more people sick from
eating at the same place
Answer F
15.USDA is a federal agency responsible for inspection of
meats, poultry and shell eggs
Answer T
16.Which condition does NOT typically support the growth of
bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity
Answer D
17.What is the best way to prevent a foodborne illness from
