Food Hygiene Level 2 Course Assessment Test

2.

What is the first thing you do when you enter food premises?

Comb Your Hair
Go To The Toilet Before Starting Work
Wash Your Hands
Go To The Office And See What You Are Doing That Day
All Of The Above

Correct Answer

A. Wash Your Hands

Explanation

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.

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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?

Prohibition Order
Court Summons
Hygiene Emergency Prohibition Order
Last Minute Cleanup Order

Correct Answer

A. Hygiene Emergency Prohibition Order

Explanation

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.

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4.

How Would You Ensure That Direct Contamination Of Food Items Didn't Take Place?

Make Sure You Wash Off Any Spillages That Drop Onto The Food
Keep Cooked And Raw Food Apart
Wash Your Hands Often
Use Colour Coded Equipment
Keep Food Covered As Much As Possible

Correct Answer(s)

A. Keep Cooked And Raw Food Apart
A. Wash Your Hands Often
A. Use Colour Coded Equipment
A. Keep Food Covered As Much As Possible

Explanation

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.

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5.

What properties should walls in food premises have?

Hard Wearing
Nice Colour
Be Made of Breezeblocks So It Doesn't Get Too Hot

Correct Answer

A. Hard Wearing

Explanation

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.

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6.

How often should waste be removed from a kitchen area?

Once A Day
As Often As Is Possible
When A Bin Bag Is Full
When The Kitchen Porter Gets Round To It
After Each Service

Correct Answer(s)

A. As Often As Is Possible
A. When A Bin Bag Is Full

Explanation

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.

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5

7.

A well-cooked food means a low risk of diseases from it.

True
False

Correct Answer

A. True

Explanation

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.

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8.

Typical symptoms of food poisoning are

Diarrhea, vomiting, and abdominal pain
Earache and discharge from the ears
Vomiting when you smell food
Stomach ache

Correct Answer

A. Diarrhea, vomiting, and abdominal pain

Explanation

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.

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9.

Micro-organisms are

Shellfish
Only used in food production.
Pathogens and spoilage bacteria only.
Bacteria, yeast, mold, and viruses

Correct Answer

A. Bacteria, yeast, mold, and viruses

Explanation

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.

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10.

A refrigerator operating from 0°C and 5°C

Slows down bacterial multiplication
Allows you to cool hot food
Stops bacteria from multiplying
Uses less electricity

Correct Answer

A. Slows down bacterial multiplication

Explanation

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.

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Food Hygiene Level 2 Course Assessment Test

What type of food hazard is it when you find a plaster in a food item?

Quiz Preview

What is the first thing you do when you enter food premises?

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?

How Would You Ensure That Direct Contamination Of Food Items Didn't Take Place?

What properties should walls in food premises have?

How often should waste be removed from a kitchen area?

A well-cooked food means a low risk of diseases from it.

Typical symptoms of food poisoning are

Micro-organisms are

A refrigerator operating from 0°C and 5°C