Food Safety Exam 2026 - Complete Practice
Questions with Correct Answers| Latest
Update-Already Graded A+
Question 1
List four impacts of foodborne illnesses to a food service establishment:
Answer:
a.) Loss of customers and sales
b.) Loss of good reputation
c.) Lawsuits resulting in lawyer and court fees
d.) Increased absence of employees ✔✔
Question 2
What groups of people are at higher risk than the general population for contracting a
foodborne illness?
Answer: Young children and the elderly, Infants and pregnant women, Those with
weakened immune systems ✔✔
Question 3
Where can Idaho's food safety rules for food service establishments be found?
Answer: www.foodsafety.idaho.gov ✔✔
Question 4
True or False: Biological hazards are responsible for more foodborne illnesses than any
other hazard.
Answer: True ✔✔
Question 5
pg. 1
,Who enforces Idaho's food safety rules?
Answer: The Idaho Food Code ✔✔
Question 6
What is the responsibility of a food service employee?
Answer: To deliver safe, quality food to the person eating it ✔✔
Question 7
What is a food hazard?
Answer: Anything that interferes with providing safe food ✔✔
Question 8
What are the three categories of food hazards and give one example for each.
Answer:
a.) Physical - Dust
b.) Chemical - Cleaning solutions
c.) Biological - Bacteria ✔✔
Question 9
What are four categories of microorganisms?
Answer:
a.) Bacteria
b.) Viruses
c.) Parasites
d.) Fungi ✔✔
Question 10
True or False: Bacteria and fungi can grow in foods.
Answer: True ✔✔
Question 11
pg. 2
, True or False: Bacteria, yeasts and molds are all bad for you.
Answer: False ✔✔
Question 12
True or False: Viruses and parasites grow on foods.
Answer: False ✔✔
Question 13
What does FAT TOM stand for?
Answer:
• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture ✔✔
Question 14
How does FAT TOM affect bacterial growth?
Answer:
• Food - High in protein foods
• Acidity - Low acidity (pH 4.6 to 7)
• Temperature - 90 to 110 F
• Time - 4 hours in the Danger Zone
• Oxygen - Requirements Vary
• Moisture - Water activity of 0.85 ✔✔
Question 15
pg. 3
Questions with Correct Answers| Latest
Update-Already Graded A+
Question 1
List four impacts of foodborne illnesses to a food service establishment:
Answer:
a.) Loss of customers and sales
b.) Loss of good reputation
c.) Lawsuits resulting in lawyer and court fees
d.) Increased absence of employees ✔✔
Question 2
What groups of people are at higher risk than the general population for contracting a
foodborne illness?
Answer: Young children and the elderly, Infants and pregnant women, Those with
weakened immune systems ✔✔
Question 3
Where can Idaho's food safety rules for food service establishments be found?
Answer: www.foodsafety.idaho.gov ✔✔
Question 4
True or False: Biological hazards are responsible for more foodborne illnesses than any
other hazard.
Answer: True ✔✔
Question 5
pg. 1
,Who enforces Idaho's food safety rules?
Answer: The Idaho Food Code ✔✔
Question 6
What is the responsibility of a food service employee?
Answer: To deliver safe, quality food to the person eating it ✔✔
Question 7
What is a food hazard?
Answer: Anything that interferes with providing safe food ✔✔
Question 8
What are the three categories of food hazards and give one example for each.
Answer:
a.) Physical - Dust
b.) Chemical - Cleaning solutions
c.) Biological - Bacteria ✔✔
Question 9
What are four categories of microorganisms?
Answer:
a.) Bacteria
b.) Viruses
c.) Parasites
d.) Fungi ✔✔
Question 10
True or False: Bacteria and fungi can grow in foods.
Answer: True ✔✔
Question 11
pg. 2
, True or False: Bacteria, yeasts and molds are all bad for you.
Answer: False ✔✔
Question 12
True or False: Viruses and parasites grow on foods.
Answer: False ✔✔
Question 13
What does FAT TOM stand for?
Answer:
• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture ✔✔
Question 14
How does FAT TOM affect bacterial growth?
Answer:
• Food - High in protein foods
• Acidity - Low acidity (pH 4.6 to 7)
• Temperature - 90 to 110 F
• Time - 4 hours in the Danger Zone
• Oxygen - Requirements Vary
• Moisture - Water activity of 0.85 ✔✔
Question 15
pg. 3
