UK Food Hygiene Level 2 Practice Questions — All Questions
4 questions
Temperature Control
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.
Temperature Control
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).
Temperature Control
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.
Temperature Control
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.