Food Hygiene Certification Test Level 2 And 3 Quiz!

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Food Hygiene Certification Test Level 2 And 3 Quiz! - 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

    Correct Answer
    A. -18°C or lower
    Explanation
    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.

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  • 2. 

    What kind of soap should be provided for hand washing?

    • A.

      Unscented

    • B.

      Bactericidal

    • C.

      ​​​​​Antiseptic

    • D.

      Lotionised

    Correct Answer
    B. Bactericidal
    Explanation
    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.

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  • 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

    Correct Answer
    A. The delivery temperature of the food they supply
    Explanation
    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.

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  • 4. 

    What temperature should all refrigerators ideally operate at?

    • A.

      0 degree

    • B.

      18 degree

    • C.

      Between 1 and 4 degree 

    • D.

      9 degree 

    Correct Answer
    C. Between 1 and 4 degree 
    Explanation
    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.

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  • 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

    Correct Answer
    A. When visiting the toilet
    Explanation
    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.

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  • 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

    Correct Answer
    C. 75 degree 
    Explanation
    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.

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  • 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

    Correct Answer
    C. In a separate area away from other foods
    Explanation
    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.

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  • 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 

    Correct Answer
    A. 63 degree
    Explanation
    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.

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  • 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.

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

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  • 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.

    Correct Answer
    B.  The power of arrest.
    Explanation
    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.

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