MOBILE FOOD VENDOR PERMIT
PRACTICE EXAM QUESTIONS AND
CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
| INSTANT DOWNLOAD PDF
1. What is the primary goal of food safety regulations?
A. Increase profits
B. Prevent foodborne illness
C. Improve food taste
D. Reduce food costs
Rationale: Food safety laws exist mainly to protect public
health by preventing illness.
2. Which population is considered high-risk for foodborne
illness?
A. Teenagers
B. Athletes
C. Elderly adults
D. Office workers
Rationale: Elderly people have weaker immune systems and
higher risk of complications.
,3. What is a foodborne illness?
A. Allergy reaction
B. Physical injury
C. Disease from contaminated food
D. Upset stomach from overeating
Rationale: Foodborne illness results from pathogens or toxins
in food.
4. Pathogens grow best in which condition?
A. Freezing temperatures
B. Warm, moist foods
C. Dry environments
D. Acidic foods
Rationale: Most pathogens thrive in moist, warm, nutrient-
rich conditions.
5. Which is a biological hazard?
A. Glass
B. Metal shavings
C. Bacteria
D. Cleaning chemicals
Rationale: Bacteria are living organisms that cause illness.
Time and Temperature Control
6. What is the temperature danger zone?
A. 0°F–32°F
, B. 32°F–70°F
C. 41°F–135°F
D. 135°F–165°F
Rationale: Pathogens grow rapidly between 41°F and 135°F.
7. Cold TCS food must be held at or below:
A. 45°F
B. 50°F
C. 41°F
D. 32°F
Rationale: 41°F or lower slows pathogen growth.
8. Hot TCS food must be held at or above:
A. 120°F
B. 125°F
C. 130°F
D. 135°F
Rationale: 135°F prevents bacterial growth in hot foods.
9. Poultry must be cooked to a minimum internal temperature
of:
A. 145°F
B. 155°F
C. 165°F
D. 170°F
Rationale: 165°F destroys pathogens commonly found in
poultry.
PRACTICE EXAM QUESTIONS AND
CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
| INSTANT DOWNLOAD PDF
1. What is the primary goal of food safety regulations?
A. Increase profits
B. Prevent foodborne illness
C. Improve food taste
D. Reduce food costs
Rationale: Food safety laws exist mainly to protect public
health by preventing illness.
2. Which population is considered high-risk for foodborne
illness?
A. Teenagers
B. Athletes
C. Elderly adults
D. Office workers
Rationale: Elderly people have weaker immune systems and
higher risk of complications.
,3. What is a foodborne illness?
A. Allergy reaction
B. Physical injury
C. Disease from contaminated food
D. Upset stomach from overeating
Rationale: Foodborne illness results from pathogens or toxins
in food.
4. Pathogens grow best in which condition?
A. Freezing temperatures
B. Warm, moist foods
C. Dry environments
D. Acidic foods
Rationale: Most pathogens thrive in moist, warm, nutrient-
rich conditions.
5. Which is a biological hazard?
A. Glass
B. Metal shavings
C. Bacteria
D. Cleaning chemicals
Rationale: Bacteria are living organisms that cause illness.
Time and Temperature Control
6. What is the temperature danger zone?
A. 0°F–32°F
, B. 32°F–70°F
C. 41°F–135°F
D. 135°F–165°F
Rationale: Pathogens grow rapidly between 41°F and 135°F.
7. Cold TCS food must be held at or below:
A. 45°F
B. 50°F
C. 41°F
D. 32°F
Rationale: 41°F or lower slows pathogen growth.
8. Hot TCS food must be held at or above:
A. 120°F
B. 125°F
C. 130°F
D. 135°F
Rationale: 135°F prevents bacterial growth in hot foods.
9. Poultry must be cooked to a minimum internal temperature
of:
A. 145°F
B. 155°F
C. 165°F
D. 170°F
Rationale: 165°F destroys pathogens commonly found in
poultry.
