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. Foodhandlers should wash their hands before starting work and after:
A. every hour on the job
B. handling raw food products
C. handling ready-to-eat foods
D. every two hours on the job
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 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. Bacillus cereus is:
A. mould
B. a virus
C. a parasite
D. a bacteria
10. The Hepatitis A Virus is most frequently introduced into food by:
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
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. Foodhandlers should wash their hands before starting work and after:
A. every hour on the job
B. handling raw food products
C. handling ready-to-eat foods
D. every two hours on the job
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 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. Bacillus cereus is:
A. mould
B. a virus
C. a parasite
D. a bacteria
10. The Hepatitis A Virus is most frequently introduced into food by:
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
