Food Safety Exam Questions - Food Safety, Personal Hygiene, Time and Temperature, Cross-Contamination

Oct 2, 2026

Uploaded by Grenda

Food safety practice questions focusing on hazards, preventing unsafe food, and applying proper food handling controls. Includes identifying biological, chemical, physical, and environmental hazards; recognizing pathogens; handling chemical spills correctly; and understanding cross-contamination scenarios. Covers handwashing order, scrubbing time, proper drying method, when to use antiseptics, and correct use of handwashing sinks. Tests time-temperature control concepts, thermometer use and placement, cold holding limits, labeling ready-to-eat foods, and basic cross-contamination prevention practices.

LanguageEnglish

CategoryExam

FormatPDF

Pages8

Reading Time20 min

AccessFree to download

Food Safety

Biological, Chemical, Physical, and Environmental Hazards

Good Personal Hygiene

Controlling Time and Temperature

Preventing Cross-Contamination

Additional Skills and Procedures

TYPE THE BEST ANSWER TO EACH QUESTION BELOW. FOOD SAFETY IS IMPORTANT 1. The three types of hazards that make food unsafe are a. Biological, environmental, and chemical. b. Biological, chemical, and sanitary. c. Chemical, physical, and environmental. d. Chemical, physical, and biological. Answer 2. Some bacteria, viruses, parasites, and fungi that can’t be seen, tasted, or smelled can cause an illness. These are known as a. Pathogens b. Carcinogens c. Poisons d. Pesticides Answer 3. A food handler accidentally spills sanitizer into the fryer grease and lets it soak in the grease. Which type of hazard is this? a. Biological b. Chemical c. Physical d. Environmental Answer 4. A foodhandler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of a. Poor personal hygiene b. Time-temperature abuse c. Cross-contamination d. Poor cleaning and sanitizing Answer 5. A foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is a. Being too careful b. Practicing good personal hygiene c. Controlling time and temperature d. Cleaning and sanitizing the right way Answer 6. A foodhandler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of a. A practicing good personal hygiene b. Controlling time and temperature c. Preventing cross-contamination d. Cleaning and sanitizing the right way Answer 7. A foodhandler uses different cutting boards to chop raw beef and slice melons. This is an example of a. Practicing good personal hygiene b. Controlling time and temperature c. Preventing cross-contamination d. Cleaning and sanitizing the right way Answer GOOD PERSONAL HYGIENE 8. Which is the correct order for handwashing? a. Wet hands and arms, apply soap, rinse hands and arms, and dry b. Apply soap, wet hands and arms, rinse hands and arms, and dry c. Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry d. Apply soap, scrub hands and arms, rinse hands and arms, and dry Answer 9. During the handwashing process, hands and arms should be scrubbed for seconds. a. 1-2 b. 3-5 c. 6-9 d. 10-15 Answer 10. Hands should be dried with a. An apron b. Uniform pants c. A uniform top d. A single-use paper towel Answer 11. When should hand antiseptics be used? a. After handwashing b. Before handwashing c. Instead of handwashing d. When gloves aren’t available e. Answer 12. Food handlers should wash hands before a. Sneezing b. Touching their hair c. Taking out the garbage d. Starting work for the day Answer 13. Handwashing sinks should be used for a. Handwashing only b. Handwashing and cleaning vegetables c. Handwashing and dumping mop water d. Handwashing and prepping food Answer 14. A foodhandler places dirty pans in the handwashing sink because there is no room in the threecompartment sink. Is this acceptable? a. Yes, as long as the foodhandler rinses the handwashing sink after use b. Yes, as long as there is nothing else in the handwashing sink c. Yes, as long as no one needs to use the handwashing sink d. No, the handwashing sink should be used only for handwashing Answer 15. What jewelry can foodhandlers wear while working? a. Diamond bracelet b. Sports watch c. Medical ID bracelet d. Plain band metal ring Answer 16. A foodhandler does not have time to get a clean apron before the shift starts. What should the foodhandler do? a. Nothing, if the apron does not look dirty b. Turn a used apron inside out c. Borrow an apron that is less dirty d. Ask the manager for a clean apron Answer 17. Foodhandlers must tell their managers when they have which symptom? a. Headache b. Toothache c. Diarrhea d. Constipation Answer CONTROLLING TIME AND TEMPERATURE 18. Pathogens gro

FAQs

What are the main types of hazards that can make food unsafe?

The questions list hazards as biological, chemical, physical, and environmental, and ask learners to choose the correct combination.

What is the correct order for handwashing?

The document provides multiple-choice steps for handwashing and includes scrubbing before rinsing and drying.

How does controlling time and temperature help keep food safe?

The questions focus on the temperature range where pathogens grow, how to measure food temperature correctly, cold-holding limits, and whether an item can be served based on its temperature reading.

Oct 2, 2026

Uploaded by Grenda