The Highfield Food Safety Quiz Level 2 Exam Quiz With Answers

20 Questions | By Zdale | Updated: Aug 25, 2022 | Attempts: 12921

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The Highfield Food Safety Quiz Level 2 Exam Quiz With Answers - Quiz

Do you have knowledge about Food Safety? If you wish to get a certification on this, take the Highfield Food Safety level 2 quiz. With this certification, the employees can have a better understanding of the importance of food safety and knowledge of the systems, techniques, and procedures that are involved in producing safe food. Take this quiz, and see how well you know about food safety. We will help you with correct answers if you miss out on something. All the best!.

Questions and Answers

1.

In order to grow and multiply, germs need 4 things: warmth, time, moisture and
- A.
  
  Slime
- B.
  
  Food
- C.
  
  Darkness
- D.
  
  All of the above
2.

Food poisoning germs are found on and in r_ _ f _ _ _, p_ _ _ _ _, and r_ _ _ _ _.
3.

How can you stop germs from growing in food?
- A.
  
  Keep it warm
- B.
  
  Put it in the refrigerator
- C.
  
  Keep it covered
- D.
  
  All of the above
4.

The germs present in raw food can be destroyed by thorough cooking:
- A.
  
  At 37 degrees
- B.
  
  Above 75 degrees
- C.
  
  Between 40 and 50 degrees
- D.
  
  None of the above
5.

Food Handlers are a: s_ _ _ _ _ of food poisoning germs.
6.

Food Poisoning bacteria can be found: on the h _ _ _ _, and in the i_ _ _ _ _ _ _ _ _.
7.

Before entering a food room, you must always put on:
- A.
  
  Protective clothing
- B.
  
  Rubber Gloves
- C.
  
  A warm Jumper
- D.
  
  All of the above
8.

Protective clothing should be worn:
- A.
  
  To travel to work
- B.
  
  In the food room
- C.
  
  Outside food premises
- D.
  
  All of the above
9.

What must be kept short if you are a food handler?
- A.
  
  Protective Clothing
- B.
  
  Your training
- C.
  
  Your nails
- D.
  
  None of the above
10.

What color is recommended for a waterproof dressing?
- A.
  
  Pink
- B.
  
  Blue
- C.
  
  Brown
- D.
  
  Yellow
11.

When should you wash your hands if working in a food room?
- A.
  
  Twice a day
- B.
  
  Before you leave
- C.
  
  Often throughout the day
- D.
  
  Every alternate day
12.

Which of the following must always be reported to your supervisor before you handle food?
- A.
  
  A bruised hand
- B.
  
  Diarrhoea
- C.
  
  Asthma
- D.
  
  Polio
13.

Which phase is correct?
- A.
  
  Clear-and-clean-as-you-go
- B.
  
  Clean now and again
- C.
  
  Clean here and there
- D.
  
  Clean there
14.

Which part of the food room should be cleaned last?
- A.
  
  The sandwich preparation area
- B.
  
  The raw area
- C.
  
  The refrigerator
- D.
  
  The vegetables/fruits
15.

Where should cooked food be stored in the refrigerator?
- A.
  
  Above raw food
- B.
  
  Below raw food
- C.
  
  Next to raw food
- D.
  
  None of the above
16.

What is the recommended temperature of a refrigerator?
- A.
  
  Below 15 degrees
- B.
  
  Below 5 degrees
- C.
  
  Below 37 degrees
- D.
  
  Below 50 degrees
17.

How can you ensure out-of-date food is not used? By s_ _ _ _ r_ _ _ _ _ _ _.
18.

Before cooking, frozen poultry must be:
- A.
  
  Weighed
- B.
  
  Washed
- C.
  
  Thawed
- D.
  
  None of the above
19.

You see a mouse in your food preparation area. Do you:
- A.
  
  Ignore it!
- B.
  
  Kill it!
- C.
  
  Report it!
- D.
  
  Catch it!
20.

Which of the following is the DANGER ZONE of temperature?
- A.
  
  37 to 63 degrees
- B.
  
  5 to 63 degrees
- C.
  
  5 to 37 degrees
- D.
  
  50 to 100 degrees