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Food Hygiene Level 2 Course Assessment

24 Questions
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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Questions and Answers
  • 1. 
    What type of food hazard is it when you find a plaster in a food item?
    • A. 

      Chemical

    • B. 

      Physical

    • C. 

      Biological

  • 2. 
    • 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

  • 3. 
    • A. 

      The Pathogen Lives On The Hands And Can Be Passed On Easily

    • B. 

      It Is In The Air And Can Land On Food Items Not Covered

    • C. 

      By Handling The Open Food You Increase The Risk Of Cross Contamination From The Pathogen From Your Hands To The Food

    • D. 

      It Can Fly From One Surface To Another And Contaminate Food Items

  • 4. 
    Why is bread not a high risk food?
    • A. 

      It Is Low In Fat

    • B. 

      It Is High In Fibre

    • C. 

      It Is Low In Protein

    • D. 

      It Doesn't Last Long Enough To Become Infected With Anything

    • E. 

      It Has A Hard Crust To Stop Bacteria Entering The Bread

  • 5. 
    • A. 

      Prohabitation Order

    • B. 

      Court Summons

    • C. 

      Hygiene Emergency Prohibition Order

    • D. 

      Last Minute Cleanup Order

  • 6. 
    • A. 

      Putting Rubbish On The Pavement Outside Your Premises

    • B. 

      Selling Food That Is Cold

    • C. 

      Selling Food That Is Hot

    • D. 

      Seling Food Unfit For Consumption

    • E. 

      Not Washing Your Hands Before Work Starts

  • 7. 
    • A. 

      Make Sure You Wash Off Any Spillages That Drop Onto The Food

    • B. 

      Keep Cooked And Raw Food Apart

    • C. 

      Wash You Hands Often

    • D. 

      Use Colour Coded Equipment

    • E. 

      Keep Food Covered As Much As Possible

  • 8. 
    • A. 

      Washing Up Solution Not Rinsed Off Satisfactorily

    • B. 

      Mould Growing On Some Bread

    • C. 

      Slime On A Piece Of Chicken

    • D. 

      The Smell Of The Bin Area Because The Windows Are Left Open

    • E. 

      Piece Of Jewellery Found In Some Food

  • 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?
    • A. 

      Suck The Blood Off Your Wound And Carry On

    • B. 

      Tie You Handkercheif Round It

    • C. 

      Just Leave It Open So The Air Can Get To It To Heal It Quicker

    • D. 

      Cover It In A Proper Waterproof Dressing And Report It Immediately

  • 10. 
    • A. 

      To Control Possible Cross-Contamination

    • B. 

      Because We Don't Want Our Clothes Getting Dirty Or Smelly

    • C. 

      Because The Company Says So

    • D. 

      So That We Can Waste A Bit Of Time Getting Changed And Have A Chinwag Wig Our Mates

  • 11. 
    If you go into a dry storeroom and see boxes on the floor what would you do and why?
    • A. 

      Push Them Neatly Under The Shelving So As To Look Tidy

    • B. 

      Empty The Contents Out Into Suitable Sealable Containers

    • C. 

      Leave Them For Someone Else To Sort Out

    • D. 

      Move Them To Clean And Then Put ThHe Boxes Back Where They Were

  • 12. 
    • A. 

      After Opening They Are Treated As Fresh Foods

    • B. 

      It Is Easier To Find Them Again When We Need Them

    • C. 

      They Look Better In The Fridge Than In The Cupboard

    • D. 

      It Fills The Fridge Up Making It More Economical To Run

  • 13. 
    What properties should walls in a food premises have?
    • A. 

      Hard Wearing

    • B. 

      Nice Colour

    • C. 

      Be Made of Breezeblocks So It Doesn't Get Too Hot

  • 14. 
    Why are cleaning schedules important?
    • A. 

      It Establishes A Proper Cleaning Routing For Equipment/Premises

    • B. 

      It Gives The Boss Something To Do

  • 15. 
    Why is it important to add the chemical to the water and not the water to the chemical?
    • A. 

      If You Add Chemical To Water You Know The Correct Dilution Ratio

    • B. 

      Some Chemicals Need So Little To Use That You Would't See The Amount In A Container If You Added The Water Last

    • C. 

      The Water Is Cheaper Than The Chemical So You Use Less Chemicals Adding The Chemical To The Water

    • D. 

      There Is Less Chance Of A chemical Reaction Adding The Chemical To The Water And Not The Other Way Round

  • 16. 
    • A. 

      Put It Into The Bin And Say Nothing

    • B. 

      Tell The Driver And Get A Credit Note

    • C. 

      Just Turn It Round And Use It When No One Is Watching

    • D. 

      Report It To Your Boss And Check The Delivery Lorry For Infestation

  • 17. 
    • 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

  • 18. 
    • A. 

      Critical Limit Is 62 C

    • B. 

      Critical Limit Is 75 C

    • C. 

      Critical Limit Is 10 C

    • D. 

      Monitoring Procedure Is To Poke It With Your Finger To See If It Is Hot Enough

    • E. 

      Monitoring Procedure Is To Use A Food Probe With Streriliser Wipe To Gauge The Core Temparature

  • 19. 
    Typical symptoms of food poisoning are
    • A. 

      Diarrhoea, vomiting and abdomina pain

    • B. 

      Ear ache and discharge from the ears

    • C. 

      Vomiting when you smell food

    • D. 

      Stomach ache

  • 20. 
    Micro-organisms are ?
    • A. 

      Shellfish

    • B. 

      Only used in food production

    • C. 

      Pathogens and spoilage bacteria only

    • D. 

      Bacteria, yeast, mould and viruses

  • 21. 
    • A. 

      They Always Make You ill

    • B. 

      Are high in protein, ready to eat foods on which pathogens can grow

    • C. 

      Raw meat products

    • D. 

      Are all ready to eat foods

  • 22. 
    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

  • 23. 
    An Environmental Health Officer  
    • A. 

      Can visit your premises only by appointment

    • B. 

      Can help sell the food you produce

    • C. 

      Is responsible for the management of your business

    • D. 

      Can issue Hygiene Improvement Notices

  • 24. 
    Chilled food which has just been delivered needs to be put in the refrigerator quickly because
    • A. 

      You can go for a longer break

    • B. 

      The refrigerator looks good when it is full

    • C. 

      There is less risk of physical hazards

    • D. 

      If left out the food will warm up and enter the danger zone