UK Food Hygiene Level 2 Practice Questions — All Questions

Which is a biological food safety hazard?

• a.A piece of glass
• b.Bacteria such as Salmonella✓
• c.Cleaning chemicals
• d.A metal shaving

Bacteria like Salmonella are biological hazards; glass/metal are physical and chemicals are chemical hazards.

Food poisoning is most commonly caused by:

• a.Harmful bacteria and their toxins✓
• b.Cold temperatures
• c.Bright lighting
• d.Clean surfaces

Most food poisoning is caused by harmful bacteria or their toxins.

A physical contaminant in food could be:

• a.Salmonella
• b.A pesticide
• 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.Canned beans (unopened)
• c.Sugar
• d.Cooked meats and dairy✓

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.-18°C to 0°C
• b.5°C to 63°C✓
• c.70°C to 100°C
• d.Above 100°C

Bacteria multiply fastest roughly between 5°C and 63°C.

A refrigerator should generally keep chilled food at or below:

• a.5°C✓
• b.15°C
• c.25°C
• d.30°C

Chilled food is commonly kept at or below about 5°C (fridge target).

Hot food being held for service should be kept:

• a.At room temperature
• b.Just above freezing
• c.Hot (commonly at or above 63°C)✓
• d.In the danger zone

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.Look at the colour only
• b.Guess by time
• c.Smell it
• d.Use a clean food probe/thermometer to check the core temperature✓

A probe checking the core temperature is the reliable method.

To prevent cross-contamination, raw meat should be stored:

• a.Above ready-to-eat foods
• b.Below/away from ready-to-eat foods✓
• c.Mixed with salads
• d.On the counter

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.Prevent cross-contamination between food types✓
• b.Improve taste
• c.Cook faster
• d.Save money only

Colour-coded boards separate raw and ready-to-eat foods, reducing cross-contamination.

Cross-contamination can be spread by:

• a.Only cooking
• b.Only freezing
• c.Hands, equipment, and surfaces✓
• d.Bright lights

Contamination spreads via hands, utensils, cloths, and surfaces.

After handling raw chicken, a food handler should:

• a.Continue to ready-to-eat food immediately
• b.Wipe hands on an apron
• c.Do nothing
• d.Wash their hands thoroughly before touching other food✓

Thorough handwashing after raw meat prevents spreading bacteria.

Hands should be washed:

• a.Only at the start of the shift
• b.Before handling food, after the toilet, and after handling raw food✓
• c.Once a day
• 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.Keep working normally
• c.Only wear gloves
• d.Handle cold food only

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.Protect food from contamination by the wearer's clothes✓
• d.Cook faster

Clean protective clothing reduces contamination from everyday clothes.

Open cuts on hands should be:

• a.Left uncovered
• b.Rinsed only
• 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.Only removes visible dirt
• b.Reduces bacteria to a safe level✓
• c.Is the same as rinsing
• d.Adds dirt

Cleaning removes dirt; disinfecting reduces bacteria to a safe level.

Signs of a pest infestation include:

• a.Droppings, gnaw marks, and nests✓
• b.Clean surfaces
• c.Cold storage
• d.Fresh stock

Droppings, gnaw marks, and nesting are signs of pests.

A 'clean as you go' policy helps to:

• a.Slow the kitchen down
• b.Waste chemicals
• c.Keep work areas hygienic and reduce hazards✓
• d.Only save time

Cleaning as you go keeps areas hygienic and reduces contamination and accidents.