HACCP Study Guide | Verified Exam Questions and Answers | Latest
Updated Study Material 2026
Question:
1. Sanitizer is the only way to kill ALL bacteria and virus- False
Answer:
es. T/F
Question:
2. Which of the following is NOT one of the bacteria in
the six usual suspects of foodborne illnesses?
a) Shigella SPP
b) Salmonella
c) Norovirus
d) E-coli
Answer:
c) Norovirus
Question:
3. Which item is not considered a physical hazard to
food?
a) Fake eyelashes
b) Bleach
c) Fingernail polish
d) Hair
Answer:
b) Bleach
Question:
4. Which of the following is a biological contaminant?
a) Hair
b) Bones
c) Metal
d) Shigella spp
Answer:
d) Shigella spp
,Question:
5. Which of the following is a condition of the "Pathogen a) Presence of food
Answer:
Paradise"?
a) Presence of food
b) Stainless steel
c) Heat above 140º F/60º C
d) Temperature below 32º F/0º C
Question:
6. 6. Which of the following is NOT one of the three types c) Hazardous
Answer:
of contaminants?
a) Physical
b) Chemical
c) Hazardous
d) Biological
Question:
7. 7. What defines a foodborne illness outbreak?
a) At least 2 people getting sick from the same place
b) 1 person gets a foodborne illness
c) At least 2 people have the same symptoms from the
same source
d) At least 3 people have the same symptoms from the
same source
Answer:
c) At least 2 people have
the same symptoms from
the same source
Question:
8. 8. Age and weakened immune system are two major True
Answer:
factors that can contribute to the severity of a food-
borne illness. T/F
,Question:
9. Hepatitis A is a dangerous foodborne illness that has b) Jaundice or yellowing of
a very common symptom called .
a) Acute fever
b) Jaundice or yellowing of skin and eyes
c) Nausea
d) Strong coughing
Answer:
skin and eyes
Question:
10. 10. Which of these symptoms is not one of the major c) Hives
Answer:
symptoms affiliated with foodborne illness?
a) Diarrhea
b) Vomiting
c) Hives
d) Open lesions
Question:
11. It takes a total of 20 seconds to wash hands properly; a) 15 seconds
Answer:
how much of that time is for soaping and lathering?
a) 15 seconds
b) 10 seconds
c) 20 seconds
d) 5 seconds
Question:
12. A safe food handler must always wash their hands
after all of these activities except
a) Working with TCS food
b) Handling money
c) Putting on gloves
d) Answering cell phone
Answer:
c) Putting on gloves
.
, Question:
13. A safe food handler must use hand sanitizer when
they are done washing their hands. T/F
Answer:
False
Question:
14. 4. When a food handler gets a cut or burn, covering False
Answer:
it with an impermeable bandage will make them fully
compliant with the health code. T/F
Question:
15. 5. Which statement is true for the paper towels used
in a handwashing station?
a) Those towels are good for multiple uses.
b) It is not essential to use them when washing hands.
c) They must be brown, to help with pollution.
d) They must be used to turn off faucets or grab door
handles.
Answer:
d) They must be used to
turn off faucets or grab
door handles.
Question:
16. 6. When can the hand sink be used to clean other
items besides a food handler's hands?
a) Only meats that fall on the floor
b) During busy service hours. MUST feed the guests
ASAP
c) When the health department is not around
d) Never. The hand sink is for hands ONLY!
Answer:
d) Never. The hand sink is
for hands ONLY!
Updated Study Material 2026
Question:
1. Sanitizer is the only way to kill ALL bacteria and virus- False
Answer:
es. T/F
Question:
2. Which of the following is NOT one of the bacteria in
the six usual suspects of foodborne illnesses?
a) Shigella SPP
b) Salmonella
c) Norovirus
d) E-coli
Answer:
c) Norovirus
Question:
3. Which item is not considered a physical hazard to
food?
a) Fake eyelashes
b) Bleach
c) Fingernail polish
d) Hair
Answer:
b) Bleach
Question:
4. Which of the following is a biological contaminant?
a) Hair
b) Bones
c) Metal
d) Shigella spp
Answer:
d) Shigella spp
,Question:
5. Which of the following is a condition of the "Pathogen a) Presence of food
Answer:
Paradise"?
a) Presence of food
b) Stainless steel
c) Heat above 140º F/60º C
d) Temperature below 32º F/0º C
Question:
6. 6. Which of the following is NOT one of the three types c) Hazardous
Answer:
of contaminants?
a) Physical
b) Chemical
c) Hazardous
d) Biological
Question:
7. 7. What defines a foodborne illness outbreak?
a) At least 2 people getting sick from the same place
b) 1 person gets a foodborne illness
c) At least 2 people have the same symptoms from the
same source
d) At least 3 people have the same symptoms from the
same source
Answer:
c) At least 2 people have
the same symptoms from
the same source
Question:
8. 8. Age and weakened immune system are two major True
Answer:
factors that can contribute to the severity of a food-
borne illness. T/F
,Question:
9. Hepatitis A is a dangerous foodborne illness that has b) Jaundice or yellowing of
a very common symptom called .
a) Acute fever
b) Jaundice or yellowing of skin and eyes
c) Nausea
d) Strong coughing
Answer:
skin and eyes
Question:
10. 10. Which of these symptoms is not one of the major c) Hives
Answer:
symptoms affiliated with foodborne illness?
a) Diarrhea
b) Vomiting
c) Hives
d) Open lesions
Question:
11. It takes a total of 20 seconds to wash hands properly; a) 15 seconds
Answer:
how much of that time is for soaping and lathering?
a) 15 seconds
b) 10 seconds
c) 20 seconds
d) 5 seconds
Question:
12. A safe food handler must always wash their hands
after all of these activities except
a) Working with TCS food
b) Handling money
c) Putting on gloves
d) Answering cell phone
Answer:
c) Putting on gloves
.
, Question:
13. A safe food handler must use hand sanitizer when
they are done washing their hands. T/F
Answer:
False
Question:
14. 4. When a food handler gets a cut or burn, covering False
Answer:
it with an impermeable bandage will make them fully
compliant with the health code. T/F
Question:
15. 5. Which statement is true for the paper towels used
in a handwashing station?
a) Those towels are good for multiple uses.
b) It is not essential to use them when washing hands.
c) They must be brown, to help with pollution.
d) They must be used to turn off faucets or grab door
handles.
Answer:
d) They must be used to
turn off faucets or grab
door handles.
Question:
16. 6. When can the hand sink be used to clean other
items besides a food handler's hands?
a) Only meats that fall on the floor
b) During busy service hours. MUST feed the guests
ASAP
c) When the health department is not around
d) Never. The hand sink is for hands ONLY!
Answer:
d) Never. The hand sink is
for hands ONLY!
