Food Hygiene Certification Test Level 2 And 3 Quiz!

It is important to remove protective clothing while visiting the toilet because it can become contaminated with bacteria or other harmful substances. By removing the clothing, you can prevent cross-contamination and maintain hygiene standards.

To thaw raw meat safely, it should be done in a separate area away from other foods. This is important to prevent cross-contamination and the spread of harmful bacteria. Thawing meat in close proximity to cooked food or other ingredients can lead to the transfer of bacteria, increasing the risk of foodborne illnesses. By keeping the raw meat separate, you minimize the chances of contamination and ensure the safety of the thawed meat for consumption.

Refrigerators should ideally operate at a temperature between 1 and 4 degrees Celsius. This temperature range is considered optimal for preserving food and preventing bacterial growth. Temperatures below 1 degree can cause food to freeze, while temperatures above 4 degrees can lead to spoilage. Therefore, maintaining a temperature between 1 and 4 degrees ensures that food stays fresh and safe for consumption.

Frozen food should be kept at a temperature of -18°C or lower. This is because at this temperature, the growth of bacteria and other microorganisms is significantly slowed down, preventing the food from spoiling. Keeping frozen food at a lower temperature ensures that it remains safe to consume for an extended period of time.

it is a legal requirement for hot food to be kept at 63°C or above when you are serving or displaying it. When you reheat it, make sure that it is steaming hot all the way through.

Suppliers should be able to demonstrate the delivery temperature of the food they supply in terms of food safety. This is important because certain foods need to be stored and transported at specific temperatures to prevent the growth of bacteria and ensure food safety. If suppliers cannot demonstrate the appropriate delivery temperature, it could lead to foodborne illnesses and compromise the quality and safety of the food being supplied.

The correct answer is 75 degrees. Bacteria can be destroyed at temperatures above 60 degrees Celsius, and cooking food at a core temperature of 75 degrees ensures that any potential bacteria is killed off. This temperature is considered safe for consuming most types of food.

Bactericidal soap should be provided for hand washing because it is specifically formulated to kill bacteria. This type of soap contains active ingredients that target and eliminate harmful bacteria on the hands, reducing the risk of infection and illness. Unscented, antiseptic, and lotionised soaps may have other beneficial properties, but they do not necessarily have the same bacteria-killing capabilities as bactericidal soap. Therefore, bactericidal soap is the most suitable choice for effective hand hygiene.

Environmental Health Officers do not have the power of arrest. They are responsible for enforcing public health and safety regulations, particularly in relation to food safety and hygiene. They have the authority to close down premises if they pose a risk to public health, enter premises without appointment to conduct inspections, and seize foods that are deemed unsafe or unfit for consumption. However, their role does not include the power to arrest individuals.

You can’t, it will appear normal correct – contaminated food CANNOT be identified by smell, taste or looks (unless its under a microscope)