Food Hygiene Level 2 Course Assessment Test

10 Questions | By Montana575 | Updated: Mar 22, 2022 | Attempts: 75537

Questions

Settings

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!

Questions and Answers

1.

What type of food hazard is it when you find a plaster in a food item?
- A.
  
  Biological
- B.
  
  Chemical
- C.
  
  Physical
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
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
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
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
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
7.

A well-cooked food means a low risk of diseases from it.
- A.
  
  True
- B.
  
  False
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
9.

Micro-organisms are
- A.
  
  Shellfish
- B.
  
  Only used in food production.
- C.
  
  Pathogens and spoilage bacteria only.
- D.
  
  Bacteria, yeast, mold, and viruses
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