Food Handlers Permit Test Questions

Free food safety level 3 quiz how to get food protection course exam answers. For intermediate food hygiene quiz you must go through real exam. For that we provide level 2 food safety in catering sample questions real test. We discuss in these mock test questions from different topics from water hygiene course questions answers.

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In this test you have to answer statefoodsafety test answers. Which are separated into mcq on health and hygiene. To get pass macdonalds health and safety test you must score at least 75% marks. So Enjoy these mcdonalds health and safety test answers to get enough knowledge for pizza hut health and safety test answers 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 11

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Q:1-Which of the following is good hygiene practice?
Mark one answer:

Washing hands before working
Keep doors open
Wear clean protective clothing to work

Q:2-Which of the following is the best way to prevent cross-contamination?
Mark one answer:

Defrost food in the top of a fridge
Separate raw and ready-to-eat food
Keep food cold

Q:3-Which of the following is a type of food safety hazard?
Mark one answer:


Q:4-Which of the following is a physical hazard?
Mark one answer:

Glass in fish
Peanuts in cake
Mould on bread

Q:5-Which of the following is an example of corrective action?
Mark one answer:

Checking date codes
Cooking a chicken
Throwing food away

Q:6-Who should you tell if a fridge temperature is too high?
Mark one answer:

Health Inspector

Q:7-What is likely to be caused by microbiological hazards?
Mark one answer:

Broken Teeth
Food poisoning
Lower profits

Q:8-Bacteria requires 4 elements to Multiply. How many must be removed to stop multiplication?
Mark one answer:

All of them

Q:9-Whose responsibility is the correct use of PPE?
Mark one answer:

Your supervisors
Your own
Your managers

Q:10-What is a Core Temperature?
Mark one answer:

The temperature of food on the surface
The temperature of food when ready to serve
The temperature of food at its centre

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