Exam

Welcome to The Level 2 Award in Food Safety in Catering

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1. 

Which of the following are most likely to cause physical contamination from packaging?

2. 

The most important characteristic of protective clothing is that it should be:

3. 

When should you comb your hair?

4. 

Which of the following is the most important reason for having good standards of hygiene in a food business?

5. 

What is the ideal temperature range for the growth of most food poisoning bacteria?

6. 

Which of the following should be disinfected regularly?

7. 

A sanitiser is a chemical which:

8. 

What is the most important food safety reason for food handlers to cover cuts with waterproof dressings?

9. 

Which of the following conditions are best for canned food storage?

10. 

Which of the following will reduce the risk of bacteria multiplication in a food room?

11. 

Due Diligence means:

12. 

When is it best to cook chicken for tomorrow's hot lunch?

13. 

If a food handler is suffering from food poisoning, which of these actions is the most important in relation to food safety

14. 

Which of the following is a common sign of pests?

15. 

Which of the following is most likely to result in a customer suffering an allergic reaction?

16. 

What date code must be present on wrapped, high-risk, perishable food?

17. 

The flooring in an open food handling area is damaged and lifting.  What should you do first?

18. 

A refrigerator contains raw meat and unwashed vegetables.  Where would you put cooked meat?

19. 

The part of a food handler which is most likely to contaminate food is the:

20. 

Which one of these is likely to indicate food spoilage?

21. 

Which of the following are all at-risk groups?

22. 

Which of the following statements is correct?

23. 

The main reason a food preparation surface should be cleaned is because it will:

24. 

Which conditions are all necessary to reduce the risk of rodent infestation in food premises?

25. 

Which of the following reduces the risk of cooked meat becoming contaminated?

26. 

The most important food safety reason for keeping external waste containers covered is to:

27. 

Chopping boards used for cooked meat preparation should be:

28. 

Which of the following is a legal requirement?

29. 

Which of the following is a chemical hazard if found in food?

30. 

The most common bacterial hazard associated with poor chilled storage is the: