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Food Hygiene Level 2 Course Assessment

24 Questions  I  By Montana575
Food Hygiene Level 2 Course Assessment
This quiz is designed to assess weather you have attained the necessary knowledge to be awarded a certificate in Food Hygiene.
There are a series of questions and each one has multi choice answers, simply indicate your answer and move on to the next one until completed.

Good Luck




  
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Question Excerpt

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1.  What type of food hazard is it when you find a plaster in a food item?
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2.  What is the first thing you do when you enter a food premises?
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3.  How could the Pathogen " Staphylococcus Aureus" be a risk in a food businesswhere there is open food or hand-packed food?
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4.  Why is bread not a high risk food?
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5.  What order can an Environmental Health Officer give if they find a premises,part of a premises, a piece of equipment or a practice going on which is not satisfactory and is a danger to the public?
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6.  Name One offence under the Food Safety Act 1990?
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7.  How Would You Ensure That Direct Contamination Of Food Items Didn't Take Place?
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8.  Give One Example Of A Chemical Hazard? & One Examle Of A Physical Hazard?
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9.  If you arrived at work and cut yourself on the way into the food area what actions would you take to prevent micro biological and physical contamination?
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10.  Why do we change from our outdoor clothing when we come to work and vice-versa when we go home?
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11.  If you go into a dry storeroom and see boxes on the floor what would you do and why?
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12.  Why do we store some long life foods in the fridge after opening?
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13.  What properties should walls in a food premises have?
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14.  Why are cleaning schedules important?
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15.  Why is it important to add the chemical to the water and not the water to the chemical?
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16.  If you suspect a delivery of bread has mice droppings on it what actions would you take?  
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17.  How often should waste be removed from a kitchen area?
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18.  Cooking is a heat treatment used to make food safe, it is therefore a CCP. The hazard is the survival of micro organisms due to undercooking. The control measure is temperature control.   Using what you have learnt so far in the Course Please answer the following.       Critical limit for cooking is………°C     The Monitoring procedure  
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19.  Typical symptoms of food poisoning are
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20.  Micro-organisms are ?
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21.     What Are"   High Risk Foods"    
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22.  A refrigerator operating from 0°C and 5°C
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23.  An Environmental Health Officer  
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24.  Chilled food which has just been delivered needs to be put in the refrigerator quickly because
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D.
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