100+ Free ADAFSA EFST Exam Practice Questions

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Sample ADAFSA EFST Exam Practice Questions

Try these sample questions to test your ADAFSA EFST Exam exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which government authority is responsible for the Essential Food Safety Training (EFST) programme and the licensing of food handlers in the Emirate of Abu Dhabi?

A.Dubai Municipality

B.Abu Dhabi Agriculture and Food Safety Authority (ADAFSA)

C.UAE Ministry of Health and Prevention

D.Emirates Authority for Standardization and Metrology

Explanation: The Abu Dhabi Agriculture and Food Safety Authority (ADAFSA) regulates food safety in the Emirate of Abu Dhabi and runs the mandatory EFST programme for all food handlers. EFST is delivered under Abu Dhabi Food Law No. (2) of 2008 and Resolution No. (6) of 2020.

2What is the temperature danger zone in which most food-poisoning bacteria multiply rapidly?

A.0 C to 5 C

B.5 C to 60 C

C.60 C to 100 C

D.Below 0 C

Explanation: The temperature danger zone is between 5 C and 60 C. Within this range bacteria can grow and multiply quickly, so high-risk foods should be kept out of it as much as possible by chilling at or below 5 C or keeping hot food at or above 60 C.

3The EFST programme teaches the '4 Cs' of food safety. Which of the following is one of the 4 Cs?

A.Counting

B.Chilling

C.Catering

D.Costing

Explanation: The 4 Cs of food safety are Cleaning, Cooking, Chilling and avoiding Cross-contamination. Chilling means keeping high-risk foods cold to slow bacterial growth.

4A chef takes a tray of cooked chicken straight from frozen raw storage and places it next to raw fish drip. What hazard is most directly created?

A.Physical contamination

B.Cross-contamination

C.Chemical contamination

D.Allergen labelling error

Explanation: Allowing cooked food to come into contact with raw food or its juices transfers harmful bacteria from the raw item to the ready-to-eat item. This is cross-contamination and is a leading cause of foodborne illness.

5To what core temperature should most foods be cooked or reheated to destroy harmful bacteria?

A.At least 45 C

B.At least 60 C

C.At least 75 C

D.At least 100 C

Explanation: Cooking and reheating food so the centre reaches at least 75 C kills most food-poisoning bacteria. A clean, calibrated probe thermometer should be used at the thickest part to confirm this temperature.

6What is the maximum recommended temperature at which a refrigerator should store high-risk chilled foods?

A.At or below 5 C

B.At or below 10 C

C.At or below 15 C

D.At or below 20 C

Explanation: Chilled high-risk foods should be kept at or below 5 C. At this temperature bacterial growth is greatly slowed, keeping food safe for longer.

7Which of the following is the single most effective action a food handler can take to prevent the spread of harmful bacteria?

A.Wearing perfume

B.Thorough and frequent handwashing

C.Chewing gum while working

D.Wearing jewellery

Explanation: Proper and frequent handwashing with soap and warm water removes bacteria from the hands and is the most effective single measure to prevent contamination. Hands must be washed after using the toilet, handling raw food, and touching waste.

8A food handler has had vomiting and diarrhoea. According to good practice, when may they safely return to handling open food?

A.Immediately, if they feel a little better

B.After they have been free of symptoms for at least 48 hours

C.As soon as the diarrhoea stops

D.After taking any anti-sickness medication

Explanation: A food handler with vomiting or diarrhoea must report it, stop handling open food, and only return after being symptom-free for at least 48 hours. This reduces the risk of passing pathogens such as Norovirus or Salmonella to food.

9What does the term 'high-risk food' mean in food safety?

A.Food that is expensive to buy

B.Ready-to-eat food that supports the growth of harmful bacteria and needs no further cooking

C.Food that is difficult to cook

D.Any food imported from abroad

Explanation: High-risk foods are typically moist, protein-rich, ready-to-eat foods such as cooked meat, dairy, cooked rice and seafood. They support rapid bacterial growth and are usually eaten without further cooking, so they need careful temperature control.

10Which colour chopping board is commonly used for raw meat to help prevent cross-contamination in a colour-coded system?

A.Green

B.Red

C.Blue

D.White

Explanation: In a standard colour-coded board system, red is used for raw meat. Colour coding keeps boards and utensils for different food types separate so bacteria are not transferred between raw and ready-to-eat foods.

About the ADAFSA EFST Exam Exam

The Essential Food Safety Training (EFST) exam is the mandatory food safety certification for all food handlers working in the Emirate of Abu Dhabi, implemented under Abu Dhabi Food Law No. (2) of 2008 and Resolution No. (6) of 2020. Delivered after a one-day, approximately 6-hour course in Arabic, English, Hindi, Urdu or Malayalam, it covers five core modules across four curricula (Catering, Manufacturing, Retail and Animal Production).

Assessment

A short multiple-choice examination taken after a one-day (approximately 6-hour) training course, now automated through ADAFSA's Ghars e-learning platform. Centres typically use around 20-40 questions; confirm the exact count with your accredited centre.

Time Limit

Short exam following the one-day course; usually completed in well under an hour.

Passing Score

Candidates must score 70% or higher to pass and receive the EFST certificate, which is typically valid for three years.

Exam Fee

Set by ADAFSA-accredited training centres; commonly reported as roughly AED 150-350 for the course and exam, varying by centre and curriculum. (Abu Dhabi Agriculture and Food Safety Authority (ADAFSA))

ADAFSA EFST Exam Exam Content Outline

22%

Cross-Contamination

Separating raw and ready-to-eat foods, colour-coded boards, storage order and preventing transfer of bacteria and allergens.

20%

Cooking and Processing

Cooking and reheating to at least 75 C, probe checks, minced meat rules and reheating only once.

22%

Chilling and Temperature Control

The 5-60 C danger zone, refrigeration at or below 5 C, hot-holding at or above 60 C, rapid cooling, thawing and delivery checks.

16%

Cleaning and Sanitizing

Cleaning then disinfecting, contact time, clean-as-you-go, chemical storage and equipment hygiene.

12%

Personal Hygiene

Handwashing, protective clothing, covering cuts, illness reporting and the 48-hour rule.

Food Safety Management

HACCP basics, high-risk foods, date labels, allergens, pest control, records and ADAFSA requirements.

How to Pass the ADAFSA EFST Exam Exam

What You Need to Know

Passing score: Candidates must score 70% or higher to pass and receive the EFST certificate, which is typically valid for three years.
Assessment: A short multiple-choice examination taken after a one-day (approximately 6-hour) training course, now automated through ADAFSA's Ghars e-learning platform. Centres typically use around 20-40 questions; confirm the exact count with your accredited centre.
Time limit: Short exam following the one-day course; usually completed in well under an hour.
Exam fee: Set by ADAFSA-accredited training centres; commonly reported as roughly AED 150-350 for the course and exam, varying by centre and curriculum.

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

ADAFSA EFST Exam Study Tips from Top Performers

1Memorise the key temperatures: the danger zone is 5-60 C, cook and reheat to at least 75 C, keep chilled food at or below 5 C, and hot-hold at or above 60 C.

2Learn the 4 Cs (cleaning, cooking, chilling and avoiding cross-contamination) and be able to give a practical kitchen example for each, as most EFST questions are scenario-based.

3Do not overlook personal hygiene rules such as handwashing moments, covering cuts and the 48-hour symptom-free rule after vomiting or diarrhoea, which are common easy marks.

Frequently Asked Questions

Who needs the ADAFSA EFST certificate?

All food handlers working in the Emirate of Abu Dhabi must complete Essential Food Safety Training and pass the EFST exam. It is mandatory under Abu Dhabi Food Law No. (2) of 2008 and applies across catering, manufacturing, retail and animal production (slaughterhouse) sectors.

What is the pass mark and how long is the certificate valid?

Candidates must score 70% or higher on the multiple-choice exam to pass. On passing, the EFST certificate is typically valid for three years, after which the training and exam must be repeated to stay certified.

What does the EFST exam cover?

The training and exam cover five core modules: cross-contamination, cooking or processing, chilling, cleaning, and food safety management. Practically this is the food safety 4 Cs (cleaning, cooking, chilling and avoiding cross-contamination) plus personal hygiene, allergens and pest control.

In what languages is EFST offered, and how is the exam taken?

EFST is offered in Arabic, English, Hindi, Urdu and Malayalam through ADAFSA-accredited training centres. The exam follows a one-day (about 6-hour) course and is now delivered as an automated multiple-choice test through ADAFSA's Ghars e-learning platform.