Food Handling Course

Freefood handling online course how to get food handling online test. For food handling practices you must go through real exam. For that we provide food handling and preparation real test. We discuss in these mock test questions from different topics from food handling and hygiene course.

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In this test you have to answer food handling safety tips. Which are separated into free food handling level 2. To get pass food handling basics you must score at least 75% marks. So Enjoy these food handling methods to get enough knowledge for what food hygiene certificate do i need. You will get mock test answers after click submit button at bottom. If any question wrong just click on go back button to correct it. Easy Na!

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Practice Food Hygiene Test 06

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Q:1-Why are cleaning schedules important?
Mark one answer:

It Establishes A Proper Cleaning Routing For Equipment/Premises
It Gives The Boss Something To Do



Q:2-Why is it important to add the chemical to the water and not the water to the chemical?
Mark one answer:

If You Add Chemical To Water You Know The Correct Dilution Ratio
Some Chemicals Need So Little To Use That You Would' t See The Amount In A Container If You Added The Water Last
The Water Is Cheaper Than The Chemical So You Use Less Chemicals Adding The Chemical To The Water
There Is Less Chance Of A chemical Reaction Adding The Chemical To The Water And Not The Other Way Round


Q:3-If you suspect a delivery of bread has mice droppings on it what actions would you take?
Mark one answer:

Put It Into The Bin And Say Nothing
Tell The Driver And Get A Credit Note
Just Turn It Round And Use It When No One Is Watching
Report It To Your Boss And Check The Delivery Lorry For Infestation


Q:4-How often should waste be removed from a kitchen area?
Mark one answer:

Once A Day
When A Bin Bag Is Full
When The KItchen Porter Gets Round To It
After Each Service


Q:5-Cooking is a heat treatment used to make food safe,it is therefore a CCP. The hazard is the survival of micro organisms due to undercooking. The control measure is temperature control. Usingwhat you have learnt so far in the Course Please answer the following. Criticallimit for cooking is………°C TheMonitoring procedure
Mark one answer:

Critical Limit Is 62 C
Critical Limit Is 75 C
Critical Limit Is 10 C
Monitoring Procedure Is To Poke It With Your Finger To See If It Is Hot Enough



Q:6-Typical symptoms of food poisoning are
Mark one answer:

Diarrhoea,vomiting and abdomina pain
Ear ache and discharge from the ears
Vomiting when you smell food
Stomach ache


Q:7-Micro-organisms are ?
Mark one answer:

Shellfish
Only used in food production
Pathogens and spoilage bacteria only
Bacteria,yeast,mould and viruses


Q:8-WhatAre " High Risk Foods"
Mark one answer:

They Always Make You ill
Are high in protein,ready to eat foods on which pathogens can grow
Raw meat products
Are all ready to eat foods


Q:9-A refrigerator operating from 0°C and 5°C
Mark one answer:

Slows down bacterial multiplication
Allows you to cool hot food
Stops bacteria from multiplying
Uses less electricity


Q:10-An Environmental Health Officer
Mark one answer:

Can visit your premises only by appointment
Can help sell the food you produce
Is responsible for the management of your business
Can issue Hygiene Improvement Notices


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