Food Hygiene Level 2 Course Assessment Test
(210).jpg "Food Hygiene Level 2 Course Assessment Test - Quiz")
We have brought this Food Hygiene Level 2 Course Assessment Test for you. This quiz is designed to assess whether 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. Indicate your response, and move on to the next one until completed. See if you can manage to have a score above 70 on this test!
- 1.
What type of food hazard is it when you find a plaster in a food item?
- A.
Biological
- B.
Chemical
- C.
Physical
Correct Answer
C. PhysicalExplanation
When you find a plaster in a food item, it is considered a physical food hazard. Physical hazards refer to foreign objects or substances that can cause harm or injury if consumed. In this case, the plaster is a physical object that should not be present in the food, and if ingested, it can pose a choking or injury risk to the consumer.Rate this question:
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- 2.
What is the first thing you do when you enter food premises?
- A.
Comb Your Hair
- B.
Go To The Toilet Before Starting Work
- C.
Wash Your Hands
- D.
Go To The Office And See What You Are Doing That Day
- E.
All Of The Above
Correct Answer
C. Wash Your HandsExplanation
The correct answer is "Wash Your Hands". When entering food premises, it is essential to wash your hands before starting work. This is a crucial step in maintaining hygiene and preventing the spread of bacteria and germs. Washing hands helps to remove any dirt, contaminants, or pathogens that may be present on the hands, reducing the risk of food contamination and ensuring food safety.Rate this question:
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- 3.
What order can an Environmental Health Officer give if they find a premises, part of premises, a piece of equipment, or practice going on which is not satisfactory and is a danger to the public?
- A.
Prohibition Order
- B.
Court Summons
- C.
Hygiene Emergency Prohibition Order
- D.
Last Minute Cleanup Order
Correct Answer
C. Hygiene Emergency Prohibition OrderExplanation
An Environmental Health Officer can give a Hygiene Emergency Prohibition Order if they find a premises, part of premises, a piece of equipment, or practice that is not satisfactory and poses a danger to the public. This order prohibits the use of the premises, equipment, or practice until the necessary improvements are made to ensure public safety and hygiene. It is a swift and urgent action taken to protect the public from immediate risks.Rate this question:
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- 4.
How Would You Ensure That Direct Contamination Of Food Items Didn't Take Place?
- A.
Make Sure You Wash Off Any Spillages That Drop Onto The Food
- B.
Keep Cooked And Raw Food Apart
- C.
Wash Your Hands Often
- D.
Use Colour Coded Equipment
- E.
Keep Food Covered As Much As Possible
Correct Answer(s)
B. Keep Cooked And Raw Food Apart
C. Wash Your Hands Often
D. Use Colour Coded Equipment
E. Keep Food Covered As Much As PossibleExplanation
The correct answer is a combination of multiple actions that can be taken to ensure that direct contamination of food items doesn't take place. Keeping cooked and raw food apart helps to prevent cross-contamination, as raw foods can contain harmful bacteria that can contaminate cooked foods. Washing hands often is important to maintain proper hygiene and prevent the transfer of bacteria from hands to food. Using color-coded equipment helps to prevent cross-contamination by ensuring that different types of food are prepared and stored separately. Keeping food covered as much as possible helps to protect it from potential contaminants in the environment.Rate this question:
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- 5.
What properties should walls in food premises have?
- A.
Hard Wearing
- B.
Nice Colour
- C.
Be Made of Breezeblocks So It Doesn't Get Too Hot
Correct Answer
A. Hard WearingExplanation
Walls in food premises should be hard wearing in order to withstand the daily wear and tear that occurs in a busy environment. This is important to maintain hygiene standards and ensure that the walls can be easily cleaned and sanitized. Nice color and being made of breezeblocks to prevent heat are not essential properties for walls in food premises.Rate this question:
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- 6.
How often should waste be removed from a kitchen area?
- A.
Once A Day
- B.
As Often As Is Possible
- C.
When A Bin Bag Is Full
- D.
When The Kitchen Porter Gets Round To It
- E.
After Each Service
Correct Answer(s)
B. As Often As Is Possible
C. When A Bin Bag Is FullExplanation
The correct answer is "As Often As Is Possible" and "When A Bin Bag Is Full". Waste should be removed from a kitchen area as often as possible to maintain cleanliness and prevent odors. Additionally, waste should be removed when a bin bag is full to ensure proper disposal and avoid overflowing bins. Both of these options emphasize the importance of regular waste removal to maintain a clean and hygienic kitchen area.Rate this question:
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- 7.
A well-cooked food means a low risk of diseases from it.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A well-cooked food is generally considered safe to consume as it eliminates or reduces harmful bacteria and other pathogens that can cause diseases. Cooking food at the appropriate temperature kills these microorganisms, making the food less likely to cause illness. Therefore, a well-cooked food indeed reduces the risk of diseases associated with consuming contaminated or undercooked food.Rate this question:
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- 8.
Typical symptoms of food poisoning are
- A.
Diarrhea, vomiting, and abdominal pain
- B.
Earache and discharge from the ears
- C.
Vomiting when you smell food
- D.
Stomach ache
Correct Answer
A. Diarrhea, vomiting, and abdominal painExplanation
The correct answer is "Diarrhea, vomiting, and abdominal pain." These symptoms are commonly associated with food poisoning. Diarrhea occurs when the digestive system is affected by contaminated food or water. Vomiting is the body's way of expelling the harmful substances. Abdominal pain can be caused by inflammation or irritation in the gastrointestinal tract. These symptoms together indicate that the individual may have consumed contaminated food, leading to food poisoning.Rate this question:
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- 9.
Micro-organisms are
- A.
Shellfish
- B.
Only used in food production.
- C.
Pathogens and spoilage bacteria only.
- D.
Bacteria, yeast, mold, and viruses
Correct Answer
D. Bacteria, yeast, mold, and virusesExplanation
Micro-organisms refer to a wide range of microscopic organisms, including bacteria, yeast, mold, and viruses. These micro-organisms play various roles in different contexts. They can be used in food production, but they are not limited to this purpose. They can also act as pathogens, causing diseases in humans, animals, and plants. Additionally, certain micro-organisms can cause spoilage in food products. Therefore, the correct answer includes all these categories of micro-organisms.Rate this question:
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- 10.
A refrigerator operating from 0°C and 5°C
- A.
Slows down bacterial multiplication
- B.
Allows you to cool hot food
- C.
Stops bacteria from multiplying
- D.
Uses less electricity
Correct Answer
A. Slows down bacterial multiplicationExplanation
A refrigerator operating at temperatures between 0°C and 5°C slows down bacterial multiplication. These temperatures are too cold for most bacteria to thrive and reproduce rapidly. By slowing down bacterial growth, the refrigerator helps to prevent food spoilage and maintain the freshness and quality of the stored food items.Rate this question:
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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 22, 2022Quiz Edited by
ProProfs Editorial Team -
Jun 03, 2009Quiz Created by
Montana575
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