Balady Food-Worker Health Education Test: free practice test

Practice question Unit: Personal hygiene and fitness to work

1. AA dispenser of single-use paper towels ✓ Correct answer

   Single-use towels dry hands without sharing a used fabric surface.

2. BA cloth shared by the whole shift

   A shared cloth can transfer contamination from one user to another.

3. CThe clean side of a work apron

   Aprons may be contaminated during work and are not hand-drying supplies.

4. DA towel kept beside raw poultry trays

   This storage exposes the towel to raw-poultry contamination.

Reference: SFDA Food Hygiene Requirements, Annex II Chapter VIII (personal hygiene), Chapter I §6 (handwashing facilities); SFDA 8 Steps to Prepare Food Safely (handwashing). https://www.sfda.gov.sa/sites/default/files/2020-12/FoodHygieneRequirementsEn.pdf ; https://www.sfda.gov.sa/en/awarenessarticle/2088

Ask a friend

Practice question Unit: Personal hygiene and fitness to work

1. AA cap leaving long loose hair outside

   Loose exposed hair can fall into food despite wearing a cap.

2. BA clean covering that contains the hair ✓ Correct answer

   Containing hair reduces the chance of hair falling into exposed food.

3. CA decorative scarf worn around the neck

   A neck scarf does not restrain hair over the preparation area.

4. DA hood taken from the outdoor coat

   Outdoor clothing is not a suitable substitute for clean food-work protection.

Reference: SFDA Food Hygiene Requirements, Annex II Chapter VIII (personal hygiene), Chapter I §6 (handwashing facilities); SFDA 8 Steps to Prepare Food Safely (handwashing). https://www.sfda.gov.sa/sites/default/files/2020-12/FoodHygieneRequirementsEn.pdf ; https://www.sfda.gov.sa/en/awarenessarticle/2088

Ask a friend

Practice question Unit: Food hazards and contamination

1. ABiological hazard

   Biological hazards are living organisms or their toxins, such as bacteria and viruses, not glass.

2. BChemical hazard

   Chemical hazards are substances such as cleaners or pesticides; glass is a foreign object.

3. CPhysical hazard ✓ Correct answer

   Glass is a foreign object that can cut the mouth or throat, so it is a physical hazard.

4. DAllergenic hazard

   Allergens are food proteins that trigger immune reactions; glass is not an allergen.

Reference: SFDA Food Hygiene Requirements (hazard concepts); SFDA news on E. coli / Salmonella / Listeria; WHO Five Keys rationale. https://sfda.gov.sa/en/news/18660

Ask a friend

Practice question Unit: Food hazards and contamination

1. AChemical ✓ Correct answer

   Cleaning products are chemicals that can poison consumers when they reach food.

2. BPhysical

   Physical hazards are hard or sharp foreign objects, not dissolved liquids.

3. CBiological

   Degreaser is not a living organism or microbial toxin.

4. DSpoilage only

   Spoilage describes quality loss; a toxic cleaner is a safety hazard.

Reference: SFDA Food Hygiene Requirements (hazard concepts); SFDA news on E. coli / Salmonella / Listeria; WHO Five Keys rationale. https://sfda.gov.sa/en/news/18660

Ask a friend

Practice question Unit: Time and temperature control

1. A0 °C and 30 °C

   The range starts above refrigeration and extends well beyond 30 °C.

2. B5 °C and 60 °C ✓ Correct answer

   WHO describes 5–60 °C as the range where microorganisms multiply quickly.

3. C10 °C and 80 °C

   Bacteria already grow below 10 °C, and 80 °C is far above the zone.

4. D-18 °C and 5 °C

   This is the frozen-to-chilled range, where growth is stopped or slow.

Reference: SFDA Food Hygiene Requirements Ch. IX (chill ≤5°C, hot hold ≥63°C); SFDA 8 Steps (cook ≥75°C, reheat ≥70°C, freeze −18°C); WHO Five Keys (keep food at safe temperatures). https://www.sfda.gov.sa/en/awarenessarticle/2088

Ask a friend

Practice question Unit: Preventing cross-contamination

1. AFood losing quality because it is stored for too long

   Loss of quality over time is spoilage, not cross-contamination.

2. BTransfer of harmful bacteria from one source to food ✓ Correct answer

   Cross-contamination is the transfer of hazards, especially bacteria, from raw food, hands or equipment to other food.

3. CMixing two different sauces in the same serving bowl

   Mixing sauces is not in itself a contamination route.

4. DCooking food at too high a temperature for too long

   Overcooking affects quality, not cross-contamination.

Reference: SFDA Food Hygiene Requirements (separation of raw/processed); SFDA 8 Steps (raw meat on bottom shelf; separate boards); WHO Five Keys — Separate raw and cooked. https://www.sfda.gov.sa/en/awarenessarticle/2088

Ask a friend

Practice question Unit: Cleaning, sanitising and pest control

1. ACleaning uses cold water, while disinfecting uses hot water

   Water temperature alone does not define the two steps.

2. BThey are two names for the same single step

   They are different steps with different purposes.

3. CCleaning removes dirt; disinfecting reduces germs ✓ Correct answer

   Cleaning removes soil and grease; disinfecting then reduces microorganisms to a safe level.

4. DDisinfecting is only needed on floors and walls

   Food-contact surfaces are the priority for disinfection.

Reference: SFDA Food Hygiene Requirements (premises, cleaning, waste, pest control); WHO Five Keys — Keep clean. https://www.sfda.gov.sa/sites/default/files/2020-12/FoodHygieneRequirementsEn.pdf

Ask a friend

Practice question Unit: Receiving, storage and FIFO

1. AAccept it and put it in the fridge quickly

   Fast storage cannot undo the time it spent too warm.

2. BReject it as it is above 5 °C ✓ Correct answer

   Chilled food should arrive at or below 5 °C; 11 °C shows the cold chain failed.

3. CAccept it but sell it at a lower price

   A discount does not make it safe.

4. DFreeze it to bring the temperature down

   Freezing does not reverse bacterial growth.

Reference: SFDA Food Hygiene Requirements Ch. IX (receiving/storage); SFDA 8 Steps (FIFO, freeze −18°C); WHO Five Keys — Use safe water and raw materials.

Ask a friend

Practice question Unit: Preparation, cooking, service and allergens

1. AOn the counter overnight

   The outside warms into the danger zone while the centre is still frozen.

2. BIn a sink of warm water

   Warm water heats the surface into the danger zone.

3. CIn the fridge, on a low tray ✓ Correct answer

   Fridge thawing keeps it cold, and the low tray catches run-off.

4. DNext to the oven to speed it up

   Oven heat warms the outside unevenly.

Reference: SFDA 8 Steps (cook/reheat); SFDA allergen/labelling context; WHO Five Keys — Cook thoroughly. https://www.sfda.gov.sa/en/awarenessarticle/2088

Ask a friend

Practice question Unit: Health-certificate duties and premises rules

1. AFood establishments ✓ Correct answer

   Food establishments need the certificate for staff who handle food.

2. BCar repair garages and tyre workshops

   Garages are not food establishments.

3. COffice buildings with no kitchen

   No food handling takes place there.

4. DHardware stores

   Hardware stores do not handle food.

Reference: MOMAH Health Certificate Requirements Guide (Mar 2025); Balady service 10592; Health-education examination candidate guide (50 MCQ / 90 min / 80%; retest every 3 years; 90-day window). https://balady.gov.sa/ar/services/10592

Ask a friend