360 FOOD HANDLING ACTUAL EXAM PAPER
2026 QUESTIONS WITH SOLUTIONS GRADED
A+
◉ HACCP steps. Answer: Conduct a hazard analysis, Identify critical
control points , establish critical limits, monitor CCP, establish
corrective action, verification , record keeping
◉ What is not a CCP ?. Answer: Customer service
◉ What are examples of Critical Control Points?. Answer: Time and
temperature , personal hygiene , cross-contamination
◉ Critical Control Point (CCP). Answer: Deal specifically with food
safety by minimizing exposure in those situations
◉ What program is management responsibility ?. Answer: Quality
assurance
◉ What is the best way to prevent poor food safety. Answer:
employee training
,◉ What is the most direct cause of customer loyalty. Answer: High
food safety standards
◉ Food handlers duties regarding food safety. Answer: Prevention of
food contamination Handle, transport , and store food safely, dispose
of food that poses a potential threat to human health
◉ Local health code requirements. Answer: Sale of unfit food items
Food worker training
Personal hygiene
◉ Managers duty to ensure food safety. Answer: Creating and
following a policy that prohibits employees who are sick from
working
◉ Which agency publishes the food code?. Answer: FDA
◉ Why must the manager sign the inspection document after the
inspector has completed the investigation?. Answer: To confirm that
the inspection has taken place.
◉ The viral infection Hepatitis A can be most effectively controlled if.
Answer: All food personnel practice personal hygiene, such as
thorough handwashing.
, ◉ Which one of the following food contaminations is best prevented
by cooking to a safe temperature?. Answer: E. Coli
◉ One of the most important reasons for using only reliable water
sources is to reduce :. Answer: The number of parasites, such as
Cyclospora Cayetanensis, that can infest food
◉ What is the easiest way to recognize foods contaminated with
spoilage bacteria?. Answer: Changes in color and smell
◉ An organism that lives in or on another organism, often with
harmful side effects— but without benefits is:. Answer: parasite
◉ Quick one of the following situations would MOST LIKELY
promise bacterial contamination. Answer: Touching raw chicken and
then cooked chicken without changing gloves
◉ cross-contamination. Answer: the spreading of pathogens from
one food to another (touching food without changing gloves or
washing hands)
◉ Which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to swell?.
Answer: Botulism
2026 QUESTIONS WITH SOLUTIONS GRADED
A+
◉ HACCP steps. Answer: Conduct a hazard analysis, Identify critical
control points , establish critical limits, monitor CCP, establish
corrective action, verification , record keeping
◉ What is not a CCP ?. Answer: Customer service
◉ What are examples of Critical Control Points?. Answer: Time and
temperature , personal hygiene , cross-contamination
◉ Critical Control Point (CCP). Answer: Deal specifically with food
safety by minimizing exposure in those situations
◉ What program is management responsibility ?. Answer: Quality
assurance
◉ What is the best way to prevent poor food safety. Answer:
employee training
,◉ What is the most direct cause of customer loyalty. Answer: High
food safety standards
◉ Food handlers duties regarding food safety. Answer: Prevention of
food contamination Handle, transport , and store food safely, dispose
of food that poses a potential threat to human health
◉ Local health code requirements. Answer: Sale of unfit food items
Food worker training
Personal hygiene
◉ Managers duty to ensure food safety. Answer: Creating and
following a policy that prohibits employees who are sick from
working
◉ Which agency publishes the food code?. Answer: FDA
◉ Why must the manager sign the inspection document after the
inspector has completed the investigation?. Answer: To confirm that
the inspection has taken place.
◉ The viral infection Hepatitis A can be most effectively controlled if.
Answer: All food personnel practice personal hygiene, such as
thorough handwashing.
, ◉ Which one of the following food contaminations is best prevented
by cooking to a safe temperature?. Answer: E. Coli
◉ One of the most important reasons for using only reliable water
sources is to reduce :. Answer: The number of parasites, such as
Cyclospora Cayetanensis, that can infest food
◉ What is the easiest way to recognize foods contaminated with
spoilage bacteria?. Answer: Changes in color and smell
◉ An organism that lives in or on another organism, often with
harmful side effects— but without benefits is:. Answer: parasite
◉ Quick one of the following situations would MOST LIKELY
promise bacterial contamination. Answer: Touching raw chicken and
then cooked chicken without changing gloves
◉ cross-contamination. Answer: the spreading of pathogens from
one food to another (touching food without changing gloves or
washing hands)
◉ Which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to swell?.
Answer: Botulism
