Food Hygiene Test Answers

Free food handling certificate questions and answers how to get level 3 food hygiene mock test. For food and safety test answers you must go through real exam. For that we provide food safety quiz for students real test. We discuss in these highfield food safety level 2 from different topics food safety training answers, food hygiene book download.

level 3 food safety mock exam

In this test you have to answer food safety level 2 questions. Which are separated into food safety test questions and answers. To get pass level 3 food hygiene questions you must go through health and safety quiz questions and answers pdf. So Enjoy these health and safety level 2 test questions and answers to get enough knowledge for food hygiene pdf. 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 14

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Q:1-When cooking food what temperature should you cook it to?
Mark one answer:

63°
70° for 2 minutes
65°
63° for 2 minutes



Q:2-Which of the 3 hazards to food is the most common cause of food contamination?
Mark one answer:

Biological
Physical
Chemical
Glass


Q:3-How often should you clean?
Mark one answer:

At the end of each food service
When you feel like it
As you go
Every hour


Q:4-What legislation covers food safety?
Mark one answer:

Food Safety Act England, Scotland and Wales 2006
Food Safety Act England, Scotland, Wales and Ireland 2006
Food Safety Act England 2006
European Food Safety Act 2006


Q:5-If you feel unwell you should?
Mark one answer:

Report your symptoms to your supervisor
Get on with your job
Stay at home
Tell your supervisor at the end of your shift



Q:6-Which of the following is an example of a chemical hazard?
Mark one answer:

Careless use of chemicals in the kitchen
String
A plaster
Glass


Q:7-Staphylococcus is a food borne illness?
Mark one answer:

True
False


Q:8-Which one best describes a high risk food?
Mark one answer:

Food which can make you sick
Food which is normally ready to eat and will not receive further treatment
Food which is contaminated
Food which should be cooked to a high temperature


Q:9-Which of the following is not a benefit from cleaning?
Mark one answer:

Protect food from biological contamination
Avoid attracting pests
Protect food from physical and chemical contamination
It’s time consuming


Q:10-What does HACCP stand for?
Mark one answer:

Hazard Analysis Critical Control Point
Hazard Analysis Control Checking Point
Hazard Analysis Control Check Point
Hazard Analysis Chemical Control Point



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