Food Hygiene Level 2 Exam

1. Which of the following is a primary cause of foodborne illness?

2. Which law requires food businesses in the UK to ensure that food is safe for consumption?

3. What does HACCP stand for?

4. Which of the following is an example of a high-risk food?

5. What is the main purpose of the Food Hygiene Rating Scheme (FHRS)?

6. Which of the following bacteria is commonly linked to food poisoning?

7. Which temperature range is known as the “danger zone” for bacterial growth?

8. Which of the following practices is the best method to prevent cross-contamination?

9. What is the primary function of personal protective equipment (PPE) in food safety?

10. At what temperature should refrigerators be kept to ensure food safety?

11. Which of the following is an example of a physical hazard in food safety?

12. What is the minimum internal cooking temperature for poultry in the UK?

13. How can food businesses protect against allergenic contamination?

14. What is the correct action if a staff member is ill with vomiting and diarrhoea?

15. Which of the following is the correct procedure for thawing frozen food safely?

16. Which is a key factor in preventing food spoilage?

17. Which food handling practice reduces the risk of viral contamination?

18. What should be done with food that has passed its use-by date?

19. Which cleaning practice helps prevent the spread of harmful bacteria?

What is Natasha’s Law?