Specified Skilled Worker (i) Food Service Industry Practice Questions

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Food Poisoning Prevention

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Receiving・Storage

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Contamination・Foreign Matter Prevention

0/40

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Cleaning・Disinfection

0/40

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Health・Handwashing

0/35

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Cleaning・Waste Disposal

0/40

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HACCP

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Temperature and Time

0/60

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Records・Reports

0/30

0Questions

Meat

0/40

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Seafood

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Vegetables・Fruit

0/80

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Preparation・Cutting Techniques

0/60

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Boiling and Simmering・Steaming

0/40

0Questions

Grilling and Baking・Stir-frying・Deep-frying

0/35

0Questions

Finishing Dishes

0/30

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Cooking Equipment

0/60

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Knives・Utensils

0/60

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Accident・Fire Prevention

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Customer Service Basics

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Polite Language・Taking Orders

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Serving Food・Manners

0/60

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Assisting Customers

0/40

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Allergies

0/40

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Nutrition and Taste

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Food Culture・Dietary Restrictions

0/35

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Serving Alcohol

0/40

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Opening・Closing Preparation

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Payment

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Handling Complaints

0/40

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Sudden Illness・Disaster Response

0/40

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Related Information for Specified Skilled Worker (i) Food Service Industry

Study Guide

Venue and Schedule

Exam Fee

Japanese・work experience・application requirements

Exam format・categories

Official study materials・related links

From 27 March 2026、until further notice、reservations for the Food Service Type 1 test are suspended in Japan and overseas。Food Service Type 2 and Food and Beverage Manufacturing Types 1・2 are not covered by this suspension。Check OTAFF for the latest notice on resumption。

Learning Materials

Type 1 Materials List

Source: Japan Foodservice Association

Sample Questions

For the availability of sample questions、check the test provider’s official information。

Official Website

Test Provider Information

Official Information on the System・Eligible Work

Source: Organization for Technical Skill Assessment of Foreign Workers in Food Industry（OTAFF） / Immigration Services Agency

Career Information

Job duties・understanding pay