FOOD SAFETY Practice Exam Questions
and Answers Latest Versions 2025
Graded A+
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.
B
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
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
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
D
Cross-contamination can be prevented if utensils are washed after each use
F
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F
, T
Adults are more likely than pre-school age children to get sick from contaminated food
F
An example of preventing cross contamination is when you prepare raw meats separately
from ready-to-eat foods
T
The FDA Food Code Model is an actual law that food establishments must follow
F
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety
T
A foodborne-illness outbreak is two or more people sick from eating at the same place
F
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs
T
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
and Answers Latest Versions 2025
Graded A+
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.
B
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
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
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
D
Cross-contamination can be prevented if utensils are washed after each use
F
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F
, T
Adults are more likely than pre-school age children to get sick from contaminated food
F
An example of preventing cross contamination is when you prepare raw meats separately
from ready-to-eat foods
T
The FDA Food Code Model is an actual law that food establishments must follow
F
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety
T
A foodborne-illness outbreak is two or more people sick from eating at the same place
F
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs
T
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
