Food Hygiene Certification Test Level 2 And 3 Quiz!

10 Questions | Total Attempts: 6658

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Food Hygiene Certification Test Level 2 And 3 Quiz!

​​Food hygiene is an important practice by preventing contamination of food and bacteria which could lead to food poisoning as well as maintaining hygienic standards by using good quality vegetables, utensils, clothes and other applications used while preparing the food. This is a Food Hygiene Certification Test through which you can learn and test your knowledge. So, let's try out the quiz. All the best!


Questions and Answers
  • 1. 
    What temperature should frozen food be kept at?
    • A. 

      -18°C or lower

    • B. 

      -15°C or lower

    • C. 

      20°C or lower

    • D. 

      0°C

  • 2. 
    What kind of soap should be provided for hand washing?
    • A. 

      Unscented

    • B. 

      Bactericidal

    • C. 

      ​​​​​Antiseptic

    • D. 

      Lotionised

  • 3. 
    Which of these should your suppliers be able to demonstrate in terms of food safety?
    • A. 

      The delivery temperature of the food they supply

    • B. 

      The time of day they set off to deliver your food

    • C. 

      The weight of the produce being delivered

    • D. 

      Their allergies

  • 4. 
    What temperature should all refrigerators ideally operate at?
    • A. 

      0 degree

    • B. 

      18 degree

    • C. 

      Between 1 and 4 degree 

    • D. 

      9 degree 

  • 5. 
    When might you remove your protective clothing while cooking at work?
    • A. 

      When visiting the toilet

    • B. 

      When the premises get too warm

    • C. 

      When preparing raw food

    • D. 

      When you aren't feeling well

  • 6. 
    What should food's core temperature be to ensure bacteria is destroyed?
    • A. 

      Anything above 100 degree

    • B. 

      Minimum 50 degree

    • C. 

      75 degree 

    • D. 

      If it is cooked slowly for a long time - any temperature

  • 7. 
    How might you go about thawing raw meat?
    • A. 

      Run it under the hot tap

    • B. 

      Keep it on the counter near cooked food so the heat helps it defrost

    • C. 

      In a separate area away from other foods

    • D. 

      In a hot pan on the stove

  • 8. 
    If hot food is to be sold to customers from a hot service or display counter at what temperature should the food be kept?
    • A. 

      63 degree

    • B. 

      36 degree

    • C. 

      50 degree

    • D. 

      2 degree 

  • 9. 
    How can you tell if food has enough bacteria to cause food poisoning?
    • A. 

      It will smell.

    • B. 

      You can’t, it will appear normal.

    • C. 

      It will have a different colour.

    • D. 

      It will taste different.

  • 10. 
    Which of the following powers do Environmental Health Officers NOT have?
    • A. 

      Authority to close down premises.

    • B. 

       The power of arrest.

    • C. 

      Authority to enter premises without appointment.

    • D. 

      The power to seize foods.