Food Safety Practice Test
Questions and Answers
2025 1-60 Questions And
Answers Graded A+
,Signs of rodent infestation - ANSWER-Contacting a pest control
operator immediately ensures that the infestation is
professionally managed and eliminated before it becomes a
larger problem.
Biological contaminants - ANSWER-Microorganisms such as
bacteria, viruses, parasites, and fungi that are the primary
causes of foodborne illnesses.
Minimum internal cooking temperature for poultry - ANSWER-
Poultry must be cooked to an internal temperature of 165°F for
at least 15 seconds.
Thermocouple with a penetration probe - ANSWER-The best
type of thermometer for measuring the temperature of thin
food items, providing accurate readings quickly.
FIFO - ANSWER-First In, First Out; a method used in inventory
management to ensure older inventory is used before newer
inventory.
Maximum cold-holding temperature for TCS food - ANSWER-
TCS food must be held at 41°F or lower to prevent the growth
of harmful pathogens.
,Cross-contamination prevention practice - ANSWER-Washing
hands after handling raw meat helps prevent the transfer of
pathogens to other foods and surfaces.
Proper way to dry hands after washing - ANSWER-Using a
single-use paper towel ensures hygienic drying, reducing the
risk of re-contaminating hands.
When food handlers must wash hands - ANSWER-Food
handlers must wash their hands before starting work, after
handling raw food, and after using the restroom.
Reheating TCS food for hot holding - ANSWER-TCS food must be
reheated to 165°F for 15 seconds within 2 hours to destroy
potentially harmful bacteria.
Minimum internal temperature for ground beef - ANSWER-
Ground beef must be cooked to a minimum internal
temperature of 155°F for 15 seconds.
, Ice-water bath - ANSWER-Using an ice-water bath and stirring
frequently helps to cool the soup quickly and evenly, reducing
the time it spends in the temperature danger zone.
Maximum time TCS food in danger zone - ANSWER-TCS food
can be held in the temperature danger zone (between 41°F and
135°F) for a maximum of 4 hours before it must be discarded to
prevent the growth of harmful pathogens.
Cross-contact - ANSWER-Cross-contact refers to the transfer of
allergens from one food or surface to another, which can cause
allergic reactions in sensitive individuals.
Storing dry food - ANSWER-Dry food should be stored at least 6
inches off the floor to prevent contamination from dirt, pests,
and cleaning chemicals.
Correct order for storing food in refrigerator - ANSWER-Foods
should be stored in the refrigerator according to their minimum
internal cooking temperatures, with ready-to-eat food on the
top shelf and poultry on the bottom shelf to prevent cross-
contamination.
Questions and Answers
2025 1-60 Questions And
Answers Graded A+
,Signs of rodent infestation - ANSWER-Contacting a pest control
operator immediately ensures that the infestation is
professionally managed and eliminated before it becomes a
larger problem.
Biological contaminants - ANSWER-Microorganisms such as
bacteria, viruses, parasites, and fungi that are the primary
causes of foodborne illnesses.
Minimum internal cooking temperature for poultry - ANSWER-
Poultry must be cooked to an internal temperature of 165°F for
at least 15 seconds.
Thermocouple with a penetration probe - ANSWER-The best
type of thermometer for measuring the temperature of thin
food items, providing accurate readings quickly.
FIFO - ANSWER-First In, First Out; a method used in inventory
management to ensure older inventory is used before newer
inventory.
Maximum cold-holding temperature for TCS food - ANSWER-
TCS food must be held at 41°F or lower to prevent the growth
of harmful pathogens.
,Cross-contamination prevention practice - ANSWER-Washing
hands after handling raw meat helps prevent the transfer of
pathogens to other foods and surfaces.
Proper way to dry hands after washing - ANSWER-Using a
single-use paper towel ensures hygienic drying, reducing the
risk of re-contaminating hands.
When food handlers must wash hands - ANSWER-Food
handlers must wash their hands before starting work, after
handling raw food, and after using the restroom.
Reheating TCS food for hot holding - ANSWER-TCS food must be
reheated to 165°F for 15 seconds within 2 hours to destroy
potentially harmful bacteria.
Minimum internal temperature for ground beef - ANSWER-
Ground beef must be cooked to a minimum internal
temperature of 155°F for 15 seconds.
, Ice-water bath - ANSWER-Using an ice-water bath and stirring
frequently helps to cool the soup quickly and evenly, reducing
the time it spends in the temperature danger zone.
Maximum time TCS food in danger zone - ANSWER-TCS food
can be held in the temperature danger zone (between 41°F and
135°F) for a maximum of 4 hours before it must be discarded to
prevent the growth of harmful pathogens.
Cross-contact - ANSWER-Cross-contact refers to the transfer of
allergens from one food or surface to another, which can cause
allergic reactions in sensitive individuals.
Storing dry food - ANSWER-Dry food should be stored at least 6
inches off the floor to prevent contamination from dirt, pests,
and cleaning chemicals.
Correct order for storing food in refrigerator - ANSWER-Foods
should be stored in the refrigerator according to their minimum
internal cooking temperatures, with ready-to-eat food on the
top shelf and poultry on the bottom shelf to prevent cross-
contamination.
