BALADY-FOOD-HE
Balady Food Health Complete Review Guide 2026–2027
Every exam topic in a 31-page Arabic PDF, ordered from the heaviest unit to the lightest. The first three chapters alone cover about 47% of the exam questions.
- 31Pages
- 120Key points
- 26Common mistakes
- 55Flashcards
Guide map
Each chapter is one exam unit, ordered by its weight in the real exam.
| Chapter | Unit | Weight | Exam questions | Key points |
|---|---|---|---|---|
| 1 | Time and temperature control | 18% | 9 | 16 |
| 2 | Preventing cross-contamination | 15% | 7 | 14 |
| 3 | Personal hygiene and fitness to work | 14% | 7 | 17 |
| 4 | Cleaning, sanitising and pest control | 13% | 7 | 15 |
| 5 | Receiving, storage and FIFO | 12% | 6 | 15 |
| 6 | Food hazards and contamination | 11% | 6 | 16 |
| 7 | Preparation, cooking, service and allergens | 11% | 5 | 14 |
| 8 | Health-certificate duties and premises rules | 6% | 3 | 13 |
Chapter 1 in full: Time and temperature control
18% of the exam, about 9 questions. These are its key points, as in the guide.
- Do not leave cooked food at room temperature more than 2 hours.
- Proper freezing is about −18°C per SFDA awareness guidance.
- The danger zone is 5–63 °C under SFDA requirements, where bacteria multiply quickly.
The rest of chapter 1, on this page
- Chill at 5 °C or below and freeze at about −18 °C.
- Hot holding is at 63 °C or above.
- Cook to 75 °C at the core for meat, poultry and eggs per SFDA (WHO guidance mentions 70 °C).
- Reheat to at least 70 °C.
- Cooked food should not stay at room temperature over two hours.
- A probe thermometer is calibrated, cleaned between uses and inserted in the thickest part.
- Cool cooked food quickly by dividing into shallow containers before refrigeration.
- Safe thawing: in the fridge, under cold running water, or microwave with immediate cooking, never on the counter.
- Do not refreeze thawed food unless cooked first.
- Do not overload the fridge so cold air can circulate.
- Record fridge and freezer temperatures regularly.
- Hot displayed food is covered and monitored.
- Food kept too long in the danger zone is discarded.
Common mistakes in this chapter
- Thawing chicken on the counter overnight
- Mixing SFDA cook guidance (~75°C) with WHO (~70°C) without naming the source
- Forgetting that time in the danger zone accumulates across interruptions.
- Relying on colour or guesswork instead of a probe thermometer.
The other chapters are in the full guide
One purchase · lifetime access · review guide included
7-day review plan
The chapters are spread over 6 days by weight so each day carries a similar load. Day 7 is a full exam.
Day 1 · 18% of the exam
Chapter 1: Time and temperature control
Day 2 · 15% of the exam
Chapter 2: Preventing cross-contamination
Day 3 · 14% of the exam
Chapter 3: Personal hygiene and fitness to work
Day 4 · 13% of the exam
Chapter 4: Cleaning, sanitising and pest control
Day 5 · 18% of the exam
Chapter 5: Receiving, storage and FIFO
Chapter 8: Health-certificate duties and premises rulesDay 6 · 22% of the exam
Chapter 6: Food hazards and contamination
Chapter 7: Preparation, cooking, service and allergensDay 7
Full mock exam: 50 questions in 90 minutes, then review the common mistakes in the units where you lost marks.
How many correct answers do you need?
- Pass mark 80%40 correct out of 50
Before you read: see your score today
10 free questions from the main units, no sign-up. Then you know which chapter to start with.
Try 10 free questions and see your levelA look at each chapter
The first three key points of each chapter, as they appear in the guide (in Arabic in the PDF).
Chapter 1: Time and temperature control
- Do not leave cooked food at room temperature more than 2 hours.
- Proper freezing is about −18°C per SFDA awareness guidance.
- The danger zone is 5–63 °C under SFDA requirements, where bacteria multiply quickly.
Chapter 2: Preventing cross-contamination
- Wash and sanitise tools when moving from raw to ready-to-eat.
- Put raw meat in a leak-proof container below ready-to-eat foods.
- Separate raw from ready-to-eat food by place, equipment and hands.
Chapter 3: Personal hygiene and fitness to work
- Wash hands before handling food, after the toilet, and after touching raw food or…
- Cover an exposed cut with a waterproof dressing and glove over it if needed.
- Tell your supervisor at once about symptoms that can spread through food and stop…
Chapter 4: Cleaning, sanitising and pest control
- Do not store detergents in food-prep areas.
- Report rodent or insect signs at once.
- Steps
Chapter 5: Receiving, storage and FIFO
- Check temperature, packaging and expiry on receipt.
- Place new stock behind or under older stock.
- On receipt check temperature, packaging, expiry date, cleanliness and vehicle.
Chapter 6: Food hazards and contamination
- Physical hazards include hair, glass and metal.
- Meat, poultry and unpasteurised milk are high-risk if mishandled.
- Three hazard types
Chapter 7: Preparation, cooking, service and allergens
- Wash fruit and vegetables before serving raw.
- Do not guess allergen answers; ask the supervisor.
- Check cooked food with a probe before serving; colour is not enough.
Chapter 8: Health-certificate duties and premises rules
- Renew the certificate up to 60 days before it expires.
- Toilets must not open directly into food rooms.
- The health certificate is valid for one year and the health-education test is renewed…
The full guide comes with lifetime access
The full guide (31 pages) is included with lifetime access to this exam, together with every question and full mock exam. Chapter 1 is free for everyone.
Questions about the guide
Is the guide free?
Chapter 1 is free to read on the guide page. The full guide comes with lifetime access to this exam; 7-day access does not include it.
Is it up to date for 2026–2027?
Yes. Unit weights and exam facts follow what the exam body last published, and the last check date is printed in the guide. If the standards change we update the file and buyers download the new version.
Does the guide have questions?
No. The guide covers key points and common mistakes; scoring, weak-area practice and full mock exams are on the site.
Can I read it on my phone?
Yes. A5 pages in a single column, with chapters linked from the contents.
- Pages
- 31
- Edition
- 1448 AH · 2026–2027
- Language
- Arabic
- Last updated
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Included
- Full mock exams: 50 questions in 90 minutes, with a score for every unit
- 500 questions, every option explained with its source
- Practice that starts with your weakest units, plus a review of your mistakes
- Complete Review Guide 2026–2027 (PDF), with lifetime access only
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