2014 Practice Exam 3rd ed

Sep 29, 2026

Advanced FST Practice Exam provides multiple-choice questions assessing food safety and sanitation competencies. It covers core hazards and prevention methods, including cross-contamination, bacterial growth conditions, and safe cooking temperatures. The exam also evaluates proper glove use, hand drying and sanitizer understanding, restroom and hygiene practices, receiving criteria for eggs and poultry, and correct handling of frozen products. It further tests knowledge of biological contamination and related viruses, emphasizing time-temperature and contamination control.

LanguageEnglish

CategoryExam

FormatPDF

Pages7

Reading Time18 min

AccessFree to download

Directions

Foodborne illness and hazards

Gloves, hand hygiene, and sanitation

Receiving and storage safety

Biological contamination (bacteria and viruses)

Temperature measurement and criteria

ADVANCED.fst Practice Exam ® Directions: Circle the letter of the best answer to each question below. 1. Most foodborne illnesses are: A. caused by poor eating habits B. caused by eating foods high in protein C. carried or transmitted to people by food D. transmitted by potable water 2. Fill in the blank. A thermometer inserted into a chicken leg reads 74°C (165°F) . The cook knows the chicken is safe to serve because the has been reached. A. minimum internal temperature B. boiling point C. temperature danger zone D. pH level 3. Which statement about gloves is correct? A. Gloves must always be worn during food preparation. B. Gloves should be changed before starting a new task. C. Always apply hand sanitizer to gloves between tasks. D. Wash gloves between tasks (for example, after handling raw meat and before chopping raw vegetables) . 4. When a food product touches something that contains harmful micro-organisms: A. a physical hazard occurs B. cross-contamination occurs C. a chemical hazard occurs D. good food-safety practices are being used 5. Infants and the elderly are seriously threatened by foodborne illness because they: A. are unable to defend themselves in a lawsuit B. cannot fight off diseases very well C. cannot use strong medicine D. cannot tell the doctor what is wrong with them 6. Which of the following is a key factor in preventing bacterial growth? A. personal hygiene [B. menu](B. menu) evaluation C. time and temperature control D. small quantities of food additives 7. All of the following are conditions that support the growth of micro-organisms except: A. moisture B. a protein or carbohydrate food source C. high acidity D. temperatures between 4°C and 60°C (40°F and 140°F) 8. A foodborne infection can result from eating: A. toxins that are present in food B. moulds that grow on cheeses C. washed, whole, or cut fruits and vegetables D. foods that contain live, harmful micro-organisms 9. Which of the following statements about “Bacteria” is true? A. bacteria causes chemical contamination B. bacteria is a virus C. bacteria has a strong odour D. bacteria is the cause of most foodborne illness 10. The Hepatitis A Virus is most frequently introduced into food by: [A. an](A. an) infected foodhandler who handles ready-to-eat food B. cross-contamination from raw poultry products that are left at room temperature C. time-temperature abuse D. dirt that accidentally gets into the food 11. Which of the following are examples of physical hazards that can result in food contamination? A. pesticides, additives and preservatives in food B. dirt, broken glass and staples from packaging in food C. toxins produced by micro-organisms D. living micro-organisms in food 12. Which of the following describes the proper way to dry hands after they have been washed? A. dry hands thoroughly with hot-air dryer or a single-use towel B. dry hands by wiping them vigorously on an apron or wiping cloth C. dry hands with a cloth towel that is kept in the restroom D. dry hands with a cloth towel back at the work station 13. A manager notices that a cook has an open cut on his finger and is about to season and pound veal cutlets for the evening’s special. The manager should: A. make sure that the veal cutlets are cooked to the proper temperature B. instruct the cook to clean and bandage the cut and wear a finger cot or clean disposable glove C. instruct the cook to clean and bandage the cut and continue cooking D. check to make sure the cook does not have a fever or sore throat 14. Which of the following statements is true about “Hand Sanitizers”? A. they should be applied before hand washing B. they provide a secure barrier between your hands and the food they touch C. they help to reduce micro-organisms on your hands D. none of the above statements are true 15. Employees needing to use the restr

FAQs

What criterion is acceptable when receiving eggs?

Eggs should be received at 4°C (40°F) or lower, with shells dry, clean, and unbroken. This is the stated acceptable receiving criterion.

Sep 29, 2026

Upload by Quinn Holloway