FOOD SAFETY /FOUNDATIONS OF FOOD SAFETY
EXAM 1 NEWEST (2025/2026) VERSION WITH ALL
200 COMPLETE TESTED QUESTIONS WITH
Page | 1
CORRECT DETAILED AND VERIFIED ANSWERS|
GURANTEED PASS| TOP RATED A+.
FOOD SAFETY /FOUNDATIONS
Pass the Food Safety / Foundations exam 2025/2026 with confidence. This
exam resource features questions in areas like: sanitation, safe handling,
and contamination prevention. It is taken by culinary, hospitality, and food
service students starting their training.
What is a foodborne illness (FBI)? ....... ANSWER .......A foodborne
illness is an illness transmitted to people from food (or water)
CDC (Scallan) estimates that each year _________ people get sick from a
foodborne illness, _________ are hospitalized, and _________ die. .......
ANSWER .......48 million
128,000
3,000
Most foodborne illness microorganisms cause _______, but a few cause
_______. ....... ANSWER .......foodborne infections
foodborne toxicosis
, The three most common symptoms of foodborne illness include: ____,
_____, and ______? ....... ANSWER .......nausea
vomiting
Page | 2
diarrhea
Immunocompromised persons include ____, ____, ____, and ____? .......
ANSWER .......young children
elderly adults
pregnant woman
sick people (diabetes, chemo, liver/kidney disease)
The number 1 foodborne "bad bug" is _____? ....... ANSWER
.......Norovirus
C. botulinum, Listeria monocytogenes, and E. coli O157 [are or are not]
in the top five bad bugs? ....... ANSWER .......Are not
The number of people in the USA who get sick from foodborne illness
annually are 1 in every ____? ....... ANSWER .......6
Globally each year, over ______ deaths occur due to food and waterborne
diarrheal illnesses. About half of that number are children under 5! .......
ANSWER .......230,000
, Food may be contaminated by hazards along the entire ____ to ____ food
chain? ....... ANSWER .......Farm to Table (fork)
Page | 3
What are the four main challenges to food safety today? ....... ANSWER
.......More imported foods
Better detection of outbreaks
New and emerging causes of FBI
Changing consumer preferences
What is a sequelae (in relation to foodborne illness)? ....... ANSWER
.......an aftereffect of a disease, condition, or injury
examples are multiple sclerosis from Campylobacter infection and kidney
failure from E. coli O157:H7 infection (only small percentage of people
get sequela)
Most manufactured foods, except meats and poultry are regulated by
________? ....... ANSWER .......Food and Drug Administration
(FDA)
Meats and poultry production is regulated by ______? ....... ANSWER
.......Food Safety and Inspection Services of the United States
Department of Agriculture (FSIS of USDA)
Retail-Foodservice operations are regulated by _______? .......
ANSWER .......Hazard Analysis Critical Control Point (HACCP
, The ADA says Food and nutrition professionals should be involved in
food safety by getting involved in ____, ____, and ____? ....... ANSWER
.......educational
Page | 4 research
policy agenda settings
A pathogen is capable of producing ___? ....... ANSWER .......illness
There are three general groups of pathogens including _____, ______, and
_____? ....... ANSWER .......bacteria
viruses
parsites
Norovirus is the number ___ of the big five foodborne illness causes?
....... ANSWER .......one
Yeast and mold generally cause food _______? ....... ANSWER
.......spoilage
Proper cooking will destroy a _______ bacteria? ....... ANSWER
.......vegetative
Three of the big five foodborne illness causes are bacteria that do not
make spores: ______, _______, and _______? ....... ANSWER
.......Salmonella
EXAM 1 NEWEST (2025/2026) VERSION WITH ALL
200 COMPLETE TESTED QUESTIONS WITH
Page | 1
CORRECT DETAILED AND VERIFIED ANSWERS|
GURANTEED PASS| TOP RATED A+.
FOOD SAFETY /FOUNDATIONS
Pass the Food Safety / Foundations exam 2025/2026 with confidence. This
exam resource features questions in areas like: sanitation, safe handling,
and contamination prevention. It is taken by culinary, hospitality, and food
service students starting their training.
What is a foodborne illness (FBI)? ....... ANSWER .......A foodborne
illness is an illness transmitted to people from food (or water)
CDC (Scallan) estimates that each year _________ people get sick from a
foodborne illness, _________ are hospitalized, and _________ die. .......
ANSWER .......48 million
128,000
3,000
Most foodborne illness microorganisms cause _______, but a few cause
_______. ....... ANSWER .......foodborne infections
foodborne toxicosis
, The three most common symptoms of foodborne illness include: ____,
_____, and ______? ....... ANSWER .......nausea
vomiting
Page | 2
diarrhea
Immunocompromised persons include ____, ____, ____, and ____? .......
ANSWER .......young children
elderly adults
pregnant woman
sick people (diabetes, chemo, liver/kidney disease)
The number 1 foodborne "bad bug" is _____? ....... ANSWER
.......Norovirus
C. botulinum, Listeria monocytogenes, and E. coli O157 [are or are not]
in the top five bad bugs? ....... ANSWER .......Are not
The number of people in the USA who get sick from foodborne illness
annually are 1 in every ____? ....... ANSWER .......6
Globally each year, over ______ deaths occur due to food and waterborne
diarrheal illnesses. About half of that number are children under 5! .......
ANSWER .......230,000
, Food may be contaminated by hazards along the entire ____ to ____ food
chain? ....... ANSWER .......Farm to Table (fork)
Page | 3
What are the four main challenges to food safety today? ....... ANSWER
.......More imported foods
Better detection of outbreaks
New and emerging causes of FBI
Changing consumer preferences
What is a sequelae (in relation to foodborne illness)? ....... ANSWER
.......an aftereffect of a disease, condition, or injury
examples are multiple sclerosis from Campylobacter infection and kidney
failure from E. coli O157:H7 infection (only small percentage of people
get sequela)
Most manufactured foods, except meats and poultry are regulated by
________? ....... ANSWER .......Food and Drug Administration
(FDA)
Meats and poultry production is regulated by ______? ....... ANSWER
.......Food Safety and Inspection Services of the United States
Department of Agriculture (FSIS of USDA)
Retail-Foodservice operations are regulated by _______? .......
ANSWER .......Hazard Analysis Critical Control Point (HACCP
, The ADA says Food and nutrition professionals should be involved in
food safety by getting involved in ____, ____, and ____? ....... ANSWER
.......educational
Page | 4 research
policy agenda settings
A pathogen is capable of producing ___? ....... ANSWER .......illness
There are three general groups of pathogens including _____, ______, and
_____? ....... ANSWER .......bacteria
viruses
parsites
Norovirus is the number ___ of the big five foodborne illness causes?
....... ANSWER .......one
Yeast and mold generally cause food _______? ....... ANSWER
.......spoilage
Proper cooking will destroy a _______ bacteria? ....... ANSWER
.......vegetative
Three of the big five foodborne illness causes are bacteria that do not
make spores: ______, _______, and _______? ....... ANSWER
.......Salmonella
