BALADY-FOOD-HE
Balady Food Health Syllabus: Sections and Question Counts
How the 50 Balady Food Health questions split by section: Time and temperature control 18%, Personal hygiene and fitness to work 14%, with the topics in each section and the source.
- Questions and time
- 50 questions · 90 minutes
- Pass mark
- 80%
- Exam fee
- Certificate and test fees follow the municipal fee schedule; a second retest costs SAR 150 per the requirements guide
Start with 10 free questions to find what needs more work. No sign-up, with answer explanations.
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Start with 10 free questions to find what needs more work. No sign-up, with answer explanations.
Try 10 free questions and see your levelLast verified: 11 November 2026. This is an independent guide; it is not affiliated with Ministry of Municipalities and Housing via the Balady platform or any government body. Exam details can change, so check the exam page at Ministry of Municipalities and Housing via the Balady platform before relying on any figure.
How the questions are split
The full mock exam on this site (50 questions in 90 minutes) is split across the sections according to the exam specification from Ministry of Municipalities and Housing via the Balady platform.
| Section | Questions | Share |
|---|---|---|
| Personal hygiene and fitness to work | 7 | 14% |
| Food hazards and contamination | 6 | 12% |
| Time and temperature control | 9 | 18% |
| Preventing cross-contamination | 7 | 14% |
| Cleaning, sanitising and pest control | 7 | 14% |
| Receiving, storage and FIFO | 6 | 12% |
| Preparation, cooking, service and allergens | 5 | 10% |
| Health-certificate duties and premises rules | 3 | 6% |
| Total | 50 | 100% |
The two largest sections are Time and temperature control and Personal hygiene and fitness to work: together 16 of the 50 questions (32%). Start with them, then take the rest in order of size.
Topics in each section
Personal hygiene and fitness to work (7 questions)
- Handwashing
- Protective clothing and jewellery
- Cuts, smoking and eating in food areas
- Illness reporting and exclusion
Food hazards and contamination (6 questions)
- Types of hazards
- Common pathogens
- High-risk / TCS foods
Time and temperature control (9 questions)
- Danger zone
- Chill, freeze and hot holding
- Cooking and reheating
- Cooling after cooking and thawing
Preventing cross-contamination (7 questions)
- Separating raw from ready-to-eat
- Cutting boards and utensils
- Fridge hierarchy and transport
Cleaning, sanitising and pest control (7 questions)
- Clean then sanitise
- Chemicals and waste
- Pest control
Receiving, storage and FIFO (6 questions)
- Receiving checks and rejection
- Storage and labelling
- FIFO and dates
Preparation, cooking, service and allergens (5 questions)
- Safe preparation
- Service and ready-to-eat food
- Allergens
Health-certificate duties and premises rules (3 questions)
- Certificate issue and validity
- Health-education test rules
- Basic premises duties
How to use this split
Start with the 10 free questions, no sign-up: your score comes back split by section, so you see the weakest one. Then spread your study days according to the table above, as laid out in the study plan.
Finished reading? Try a set of questions
Start with 10 free questions to find your weakest units. Keep practising with the full question bank and mock exams from SAR 26.