FOOD SAFETY EXAM QUESTIONS
AND ANSWERS 2025/2026
What are two control factors for salmonella? - Answer--Avoid cross-contamination
-Cook thoroughly
What foods can make you contract E.coli? - Answer--Raw and undercooked ground
beef
-Lettuce
-Unpasteurized apple juice
What are two control factors for E.coli - Answer--Avoid cross-contamination
-Cook thoroughly
What is clostridium botulinum? - Answer-A bacteria that can form spores that survive
boiling.
How can you prevent clostridium botulinum? - Answer--Proper canning
-Adequate cooling of low acid foods
What five pathogens make food employees excluded from working at the food
service facility? - Answer--Salmonella typhi
-Shigella
-Escherichia coli- shiga toxen type
-Hepatitis A
What control measure is essential to prevent the spread of foodborne illness via the
fecal-oral route? - Answer-Washing your hands
What does FIFO stand for? - Answer-First In First Out
What does SOP stand for? - Answer-Standard Operating Procedures
What is SOP? - Answer-Step by step procedures for doing a specific job in the food
establishment.
One example of a food service procedure that should have a SOP? - Answer-
Personal hygiene such as washing your hands.
To measure food temperature accurately, the stem of a dial thermometer must be
inserted how many inches into the center of the food? - Answer-2- 2 1/2 inches
For a digital thermometer, the bottom ______ of the stem must be inserted into the
center of the food. - Answer-1/2
What is the number of people affected by food allergies in the U? - Answer-12 million
What are the "Big Eight" common food allergens? - Answer--Milk and dairy products
, -Eggs and egg products
-Fish
-Shellfish
-Wheat
-Soy and soy products
-Peanuts
-Tree nuts
To avoid serving food that could cause an allergic reaction, food servers should be
able to: - Answer--Describe the dishes
-Identify ingredients
-Suggest items
To avoid serving food that could cause an allergic reaction, kitchen staff must avoid
cross-contact by: - Answer--Wash, rinse and sanitize cookware, utensils and
equipment before preparing food
-Wash hands and change gloves before preparing food
-Assign specific equipment for prepping food for customers with allergies
Water used in food service establishments must be from an: - Answer-Approved
source
A private well may be used as a water source for a food establishment if it is tested
______ and found to meet water quality standards. - Answer-Regularly
A situation where contaminated water can flow backwards into the clean water
system. - Answer-A cross-connection
What five things are required for a hand washing area in a food service
establishment? - Answer-a.) Hot and cold water
b.) Soap
c.) Sanitary drying method
d.) Garbage can
e.) sign
Hand are to be washed for how long in food service settings? - Answer-20 seconds
What is the "no bare-hand contact" rule? - Answer-Gloves must be worn (or tongs or
deli tissues used) when handling ready-to-eat foods that are not heated before being
served.
Gloves must be changed when: - Answer--Whenever hands should be washed
-If they tear
-When starting a new task
-At lest 4 hours
-After handling raw meat
-Before handling cooked or ready-to-eat food
When working in food service with an infected cut on your hand, what three actions
must be taken to prevent microbes to food? - Answer-a.) Wash hands
AND ANSWERS 2025/2026
What are two control factors for salmonella? - Answer--Avoid cross-contamination
-Cook thoroughly
What foods can make you contract E.coli? - Answer--Raw and undercooked ground
beef
-Lettuce
-Unpasteurized apple juice
What are two control factors for E.coli - Answer--Avoid cross-contamination
-Cook thoroughly
What is clostridium botulinum? - Answer-A bacteria that can form spores that survive
boiling.
How can you prevent clostridium botulinum? - Answer--Proper canning
-Adequate cooling of low acid foods
What five pathogens make food employees excluded from working at the food
service facility? - Answer--Salmonella typhi
-Shigella
-Escherichia coli- shiga toxen type
-Hepatitis A
What control measure is essential to prevent the spread of foodborne illness via the
fecal-oral route? - Answer-Washing your hands
What does FIFO stand for? - Answer-First In First Out
What does SOP stand for? - Answer-Standard Operating Procedures
What is SOP? - Answer-Step by step procedures for doing a specific job in the food
establishment.
One example of a food service procedure that should have a SOP? - Answer-
Personal hygiene such as washing your hands.
To measure food temperature accurately, the stem of a dial thermometer must be
inserted how many inches into the center of the food? - Answer-2- 2 1/2 inches
For a digital thermometer, the bottom ______ of the stem must be inserted into the
center of the food. - Answer-1/2
What is the number of people affected by food allergies in the U? - Answer-12 million
What are the "Big Eight" common food allergens? - Answer--Milk and dairy products
, -Eggs and egg products
-Fish
-Shellfish
-Wheat
-Soy and soy products
-Peanuts
-Tree nuts
To avoid serving food that could cause an allergic reaction, food servers should be
able to: - Answer--Describe the dishes
-Identify ingredients
-Suggest items
To avoid serving food that could cause an allergic reaction, kitchen staff must avoid
cross-contact by: - Answer--Wash, rinse and sanitize cookware, utensils and
equipment before preparing food
-Wash hands and change gloves before preparing food
-Assign specific equipment for prepping food for customers with allergies
Water used in food service establishments must be from an: - Answer-Approved
source
A private well may be used as a water source for a food establishment if it is tested
______ and found to meet water quality standards. - Answer-Regularly
A situation where contaminated water can flow backwards into the clean water
system. - Answer-A cross-connection
What five things are required for a hand washing area in a food service
establishment? - Answer-a.) Hot and cold water
b.) Soap
c.) Sanitary drying method
d.) Garbage can
e.) sign
Hand are to be washed for how long in food service settings? - Answer-20 seconds
What is the "no bare-hand contact" rule? - Answer-Gloves must be worn (or tongs or
deli tissues used) when handling ready-to-eat foods that are not heated before being
served.
Gloves must be changed when: - Answer--Whenever hands should be washed
-If they tear
-When starting a new task
-At lest 4 hours
-After handling raw meat
-Before handling cooked or ready-to-eat food
When working in food service with an infected cut on your hand, what three actions
must be taken to prevent microbes to food? - Answer-a.) Wash hands
