UK Food Hygiene Level 2 Practice Questions — All Questions

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.