FOOD SAFETY ALL QUESTIONS WITH ANSWERS GRADED
A+ 2025/2026
What is the best way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Cook fish to proper temperatures
c. Discard expired products
d. Practice good personal hygiene - D
Which statement is NOT true about E-coli?
a. I am found in the intestines of cattle
b. Cooking ground beef correctly can destroy me
c. Excluding employees with diarrhea can stop me
d. Flies can spread me - D
Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage - D
Which food is most likely to be contaminated with the virus that causes Hepatitis A?
a. Wild mushrooms
b. Raw oysters
c. Tuna
d. Poultry - B
Symptoms of food allergies could include;
a. Swelling, itching, hives, tightening of the throat, wheezing
b. Dizzy spells, blurry vision and headaches
c. Fever and bloody diarrhea
d. Vomiting and later jaundice - A
What is the most important way to prevent a foodborne illness from bacteria?
a. Prevent cross-contamination
b. Practice good cleaning and sanitizing
c. Practice good personal hygiene
d. Control time and temperature - D
Which statement is most true?
a. Physical contamination is when people handle food improperly with their hands
b. Chemical contamination likely happens when storing flour in aluminum containers
c. Physical contamination includes objects in food like hair, bandages, fingernails, dirt
and bones
d. Biological contamination includes bacteria, viruses, parasites, fungi and chemical
toxins - C
, The FDA has created a tool to be used in a food defense program. It is based on the
acronym
a. MSDS (Material Safety Data Sheet)
b. OSHA (Occupational Safety Health Administration)
c. FAT-TOM (Food Acidity Temperature Time Oxygen Moisture)
d. ALERT (Assure Look Employees Reports Threats) - D
What type of container should NOT be used to cook acidic foods?
a. Wood
b. Plastic
c. Copper
d. Glass - C
Which is NOT a common food allergen?
a. Peanuts
b. Milk
c. Shellfish
d. Tomatoes - D
In what way can a foodhandler chemically contaminate food?
a. Not washing floors properly
b. Not washing walls properly
c. Not washing food preparation equipment properly
d. Not washing the utility sink correctly - C
Prevent food allergies by doing all of the following EXCEPT:
a. Prepare food separate with washed, rinsed and sanitized equipment
b. Label menu items with any potential food allergens
c. Train your staff to be able to describe menu items to customers
d. Take the temperature of food every 4 hours - D
A customer orders a Caesar salad without cheese. What should the kitchen staff do?
a. Wipe out the bowl with a clean cloth and prepare the salad
b. Use the same bowl, but ensure there are no cheese particles inside.
c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to prepare the salad
d. Wipe the tongs with a sanitized cloth and prepare the salad - C
Parasites are link to what type of food?
a. Reduced Oxygen Packed (ROP) Food
b. Prepared Salads
c. Seafood
d. Poultry - C
Most foodborne illness is caused by biological contamination - T
A+ 2025/2026
What is the best way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Cook fish to proper temperatures
c. Discard expired products
d. Practice good personal hygiene - D
Which statement is NOT true about E-coli?
a. I am found in the intestines of cattle
b. Cooking ground beef correctly can destroy me
c. Excluding employees with diarrhea can stop me
d. Flies can spread me - D
Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage - D
Which food is most likely to be contaminated with the virus that causes Hepatitis A?
a. Wild mushrooms
b. Raw oysters
c. Tuna
d. Poultry - B
Symptoms of food allergies could include;
a. Swelling, itching, hives, tightening of the throat, wheezing
b. Dizzy spells, blurry vision and headaches
c. Fever and bloody diarrhea
d. Vomiting and later jaundice - A
What is the most important way to prevent a foodborne illness from bacteria?
a. Prevent cross-contamination
b. Practice good cleaning and sanitizing
c. Practice good personal hygiene
d. Control time and temperature - D
Which statement is most true?
a. Physical contamination is when people handle food improperly with their hands
b. Chemical contamination likely happens when storing flour in aluminum containers
c. Physical contamination includes objects in food like hair, bandages, fingernails, dirt
and bones
d. Biological contamination includes bacteria, viruses, parasites, fungi and chemical
toxins - C
, The FDA has created a tool to be used in a food defense program. It is based on the
acronym
a. MSDS (Material Safety Data Sheet)
b. OSHA (Occupational Safety Health Administration)
c. FAT-TOM (Food Acidity Temperature Time Oxygen Moisture)
d. ALERT (Assure Look Employees Reports Threats) - D
What type of container should NOT be used to cook acidic foods?
a. Wood
b. Plastic
c. Copper
d. Glass - C
Which is NOT a common food allergen?
a. Peanuts
b. Milk
c. Shellfish
d. Tomatoes - D
In what way can a foodhandler chemically contaminate food?
a. Not washing floors properly
b. Not washing walls properly
c. Not washing food preparation equipment properly
d. Not washing the utility sink correctly - C
Prevent food allergies by doing all of the following EXCEPT:
a. Prepare food separate with washed, rinsed and sanitized equipment
b. Label menu items with any potential food allergens
c. Train your staff to be able to describe menu items to customers
d. Take the temperature of food every 4 hours - D
A customer orders a Caesar salad without cheese. What should the kitchen staff do?
a. Wipe out the bowl with a clean cloth and prepare the salad
b. Use the same bowl, but ensure there are no cheese particles inside.
c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to prepare the salad
d. Wipe the tongs with a sanitized cloth and prepare the salad - C
Parasites are link to what type of food?
a. Reduced Oxygen Packed (ROP) Food
b. Prepared Salads
c. Seafood
d. Poultry - C
Most foodborne illness is caused by biological contamination - T
