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.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.
Temperature Control
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).
Temperature Control
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.
Temperature Control
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.