Basic Food Hygiene Training PDF

Free level 3 food hygiene practice tests how to get food hygiene level 2 answers. For level 3 food hygiene sample questions you must go through real exam. For that we provide food safety questions real test. We discuss in these food safe level 1 exam questions from different topics food microbiology questions and answers pdf, safety questions and answers pdf.

level 3 food safety test papers

In this test you have to answer level 3 food safety examination. Which are separated into cieh level 3 food safety online. To get pass level 3 food safety questions answers you must go through cieh level 2 food safety sample questions. So Enjoy these food safety level 3 test questions and answers to get enough knowledge for highfield level 4 food safety. 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 13

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Q:1-What does disinfectant do?
Mark one answer:

Removes dirt and grease
Reduces bacteria to a safe level
Removes dirt, grease and kills bacteria
Kills bacteria



Q:2-When working with food it is important to wear appropriate clothes. Which one of the following is the odd one out?
Mark one answer:

Clean overalls
Wear open shoes
Keep makeup to a minimum
Wear a hat


Q:3-How many times are you allowed by law to reheat food?
Mark one answer:

Once
Twice
None
Three


Q:4-What does a sanitiser do?
Mark one answer:

Cleans and disinfects
Removes dirt
Kills bacteria
Only removes bacteria to a safe level


Q:5-When a food order is delivered what action should you take?
Mark one answer:

Leave it someone else will place the delivery away
Put it away when you’re ready
Check the delivery and place the food items away immediately
Ignore it



Q:6-When hot holding food what temperature should it be maintained above?
Mark one answer:

53°
63°
62°
60°


Q:7-There are 3 types of hazards to food. Which one of the following is not a food hazard?
Mark one answer:

Physical
Chemical
Biological
Sea Water


Q:8-Which groups of people are more at risk from food poisoning or food borne illness?
Mark one answer:

Chefs, food handlers, young children and sick people
Elderly, young children, pregnant woman, sick people
Young children, chefs and pregnant woman
Elderly young children and sick people


Q:9-How would you best describe Due Diligence?
Mark one answer:

Protect food from biological contamination
Avoid attracting pests
Protect food from physical and chemical contamination
Taking all necessary steps to prevent food from becoming contaminated


Q:10-When should you wash your hands?
Mark one answer:

At the start and end of a shift
Every time you touch raw food
Every time you empty the bin
After all the above



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