EFST Practice Exam – Sample Questions &
Answers
Q1. What is the safe temperature range for storing chilled foods?
A1. Chilled foods must be stored between 0°C and 5°C to prevent bacterial growth.
Q2. Why is personal hygiene important in food safety?
A2. Poor personal hygiene can transfer harmful bacteria to food, leading to foodborne illnesses.
Q3. What is cross-contamination and how can it be prevented?
A3. Cross-contamination occurs when harmful bacteria spread from one food or surface to another.
It can be prevented by separating raw and cooked foods, using clean utensils, and washing hands
regularly.
Q4. What is the minimum internal cooking temperature for poultry?
A4. Poultry must be cooked to at least 75°C to ensure harmful bacteria are destroyed.
Q5. What should you do if you are sick while working in food service?
A5. You should report your illness to your supervisor and avoid handling food to prevent
contamination.
Q6. How should frozen foods be thawed safely?
A6. Frozen foods should be thawed in the refrigerator, under cold running water, or in a microwave
if cooked immediately—never at room temperature.
Q7. Why is pest control important in food premises?
A7. Pests can carry harmful bacteria and contaminate food, so keeping the premises clean and
secured is essential.
Q8. What is the proper way to wash hands in a food service environment?
A8. Hands must be washed with warm water and soap for at least 20 seconds, rinsed, and dried
with a clean towel or air dryer.
Q9. What are high-risk foods?
A9. High-risk foods are those that support rapid bacterial growth, such as meat, poultry, seafood,
dairy products, and cooked rice or pasta.
Q10. What is HACCP and why is it important?
A10. HACCP (Hazard Analysis and Critical Control Points) is a system that helps identify and
control food safety risks at critical points in food handling and preparation.