UK Food Hygiene Level 2 Practice Questions — All Questions
19 questions
Which is a biological food safety hazard?
- a.A metal shaving
- b.Bacteria such as Salmonella✓
- c.Cleaning chemicals
- d.A piece of glass
Bacteria like Salmonella are biological hazards; glass/metal are physical and chemicals are chemical hazards.
Food poisoning is most commonly caused by:
- a.Cold temperatures
- b.Bright lighting
- c.Clean surfaces
- d.Harmful bacteria and their toxins✓
Most food poisoning is caused by harmful bacteria or their toxins.
A physical contaminant in food could be:
- a.A pesticide
- b.Salmonella
- c.A piece of broken glass✓
- d.A virus
Physical contaminants are objects like glass, metal, or plastic.
High-risk foods that support bacterial growth include:
- a.Dry pasta
- b.Cooked meats and dairy✓
- c.Canned beans (unopened)
- d.Sugar
Moist, protein-rich foods like cooked meats and dairy are high-risk.
The temperature 'danger zone' in which bacteria multiply most readily is approximately:
- a.70°C to 100°C
- b.-18°C to 0°C
- c.Above 100°C
- d.5°C to 63°C✓
Bacteria multiply fastest roughly between 5°C and 63°C.
A refrigerator should generally keep chilled food at or below:
- a.15°C
- b.5°C✓
- c.30°C
- d.25°C
Chilled food is commonly kept at or below about 5°C (fridge target).
Hot food being held for service should be kept:
- a.In the danger zone
- b.Hot (commonly at or above 63°C)✓
- c.At room temperature
- d.Just above freezing
Hot holding keeps food hot (commonly 63°C or above) to limit bacterial growth.
The safest way to check food is cooked thoroughly is to:
- a.Use a clean food probe/thermometer to check the core temperature✓
- b.Smell it
- c.Guess by time
- d.Look at the colour only
A probe checking the core temperature is the reliable method.
To prevent cross-contamination, raw meat should be stored:
- a.Below/away from ready-to-eat foods✓
- b.On the counter
- c.Above ready-to-eat foods
- d.Mixed with salads
Store raw meat below and separate from ready-to-eat foods so juices cannot drip onto them.
Using separate colour-coded chopping boards helps to:
- a.Improve taste
- b.Cook faster
- c.Save money only
- d.Prevent cross-contamination between food types✓
Colour-coded boards separate raw and ready-to-eat foods, reducing cross-contamination.
Cross-contamination can be spread by:
- a.Only cooking
- b.Hands, equipment, and surfaces✓
- c.Only freezing
- d.Bright lights
Contamination spreads via hands, utensils, cloths, and surfaces.
After handling raw chicken, a food handler should:
- a.Wash their hands thoroughly before touching other food✓
- b.Wipe hands on an apron
- c.Continue to ready-to-eat food immediately
- d.Do nothing
Thorough handwashing after raw meat prevents spreading bacteria.
Hands should be washed:
- a.Before handling food, after the toilet, and after handling raw food✓
- b.Once a day
- c.Only at the start of the shift
- d.Only if visibly dirty
Handwashing is needed at key moments: before food handling, after the toilet, after raw food, etc.
A food handler who has diarrhoea or vomiting should:
- a.Report it and not handle open food until cleared✓
- b.Handle cold food only
- c.Only wear gloves
- d.Keep working normally
Ill food handlers should report symptoms and stay away from open food to avoid contamination.
Wearing clean protective clothing (such as an apron) helps to:
- a.Look smart only
- b.Keep warm
- c.Cook faster
- d.Protect food from contamination by the wearer's clothes✓
Clean protective clothing reduces contamination from everyday clothes.
Open cuts on hands should be:
- a.Rinsed only
- b.Left uncovered
- c.Ignored
- d.Covered with a brightly coloured waterproof dressing✓
Cuts are covered with a detectable (blue) waterproof dressing to protect food.
'Cleaning' and 'disinfecting' differ because disinfecting:
- a.Is the same as rinsing
- b.Reduces bacteria to a safe level✓
- c.Adds dirt
- d.Only removes visible dirt
Cleaning removes dirt; disinfecting reduces bacteria to a safe level.
Signs of a pest infestation include:
- a.Clean surfaces
- b.Cold storage
- c.Droppings, gnaw marks, and nests✓
- d.Fresh stock
Droppings, gnaw marks, and nesting are signs of pests.
A 'clean as you go' policy helps to:
- a.Only save time
- b.Slow the kitchen down
- c.Keep work areas hygienic and reduce hazards✓
- d.Waste chemicals
Cleaning as you go keeps areas hygienic and reduces contamination and accidents.