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Got questions about Saudi Technician Food Safety - Food Science And Technology Exam? We’ve got answers. Here’s what people often ask us.
• The exam contains 150 MCQs
• Must be completed in 3 hours
• The official passing score is 55%
• Requires a recognized diploma or degree in Food Safety, Public Health, Environmental Health, or Food Science
• Maximum of 3 attempts permitted within a single eligibility period
• A 4th attempt requires official re authorization from the SCFHS board
| Official SCFHS Exam Coverage | Preparation Focus |
|---|---|
| Foodstuffs / Food Materials | Safe food selection, receiving, storage, preparation, preservation, handling and recognition of unsafe food products. |
| Geographic Location | Location and environmental considerations for food facilities, including conditions that may increase contamination or pest risks. |
| Food Equipment and Utensils | Safe equipment and utensil use, suitable food-contact surfaces, maintenance, cleaning and prevention of cross-contamination. |
| Staff | Personal hygiene, handwashing, protective clothing, employee health and safe food-handling behavior. |
| Sterilization and Sanitation | Cleaning, disinfection, sanitation procedures and prevention of microbial contamination of surfaces and equipment. |
| Food Poisoning | Foodborne diseases, microorganisms, sources of contamination, symptoms, outbreak prevention and control measures. |
| Food Quality | Food quality assessment, spoilage, storage conditions, quality control and identification of unacceptable food products. |
| Policies and Regulations | Food-safety policies, regulatory requirements, documentation and compliance with applicable standards. |
| SCFHS Food Safety Technician Topic | Exam Weightage |
|---|---|
| Foodstuffs / Food Materials | 15% |
| Geographic Location | 10% |
| Food Equipment and Utensils | 10% |
| Staff | 15% |
| Sterilization and Sanitation | 15% |
| Food Poisoning | 15% |
| Food Quality | 15% |
| Policies and Regulations | 5% |
| Total | 100% |
• Focus on actionable decision making: choosing the correct immediate response when a critical limit is breached
• Practice calculating temperature time exposure limits for food cooling and thawing
• Study real world facility audit checklists and sanitation schedules
Use a simple inspection style method:
1. Identify the unsafe condition.
2. Decide what type of hazard is present.
3. Check whether food may already be contaminated.
4. Select the immediate corrective action.
5. Decide how the same problem can be prevented.
