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Level 2 Food Hygiene Practice Test (UK)

Food safety hazards, temperature control, personal hygiene, cleaning, allergens and UK food safety law for the Level 2 food safety and hygiene certificate.

183 questions · 7 topics · free, no sign-up

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Mixed practice test

10 questions, graded as you go, with the reason for every answer. No sign-up.

Timed mock exam

50 questions in 60 minutes, drawn from every topic. No answers shown until the end, then a score, your weakest topics and a review of what you missed.

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Sample questions

Which of these is one of the 14 allergens that must be declared?

  1. Garlic
  2. Tomato
  3. Lupin
  4. Strawberry
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C. Lupin

Lupin, a legume used as flour and seeds in some breads and pastries, is on the list. Tomato and strawberry can cause reactions in some people but are not among the 14 that the law names.

Reference: Assimilated Regulation (EU) 1169/2011, Annex II

What is a sanitiser?

  1. A detergent with an added perfume
  2. A disinfectant for use on hands only
  3. A product that both cleans and disinfects
  4. A chemical that kills insect pests
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C. A product that both cleans and disinfects

A sanitiser combines a detergent and a disinfectant in one product. On a dirty surface it still has to be used twice: once to clean, then again and left for its contact time to disinfect.

Reference: Food Standards Agency, Safer food, better business: Cleaning effectively

What is the main purpose of a HACCP-based system?

  1. To test finished food in a laboratory before it goes on sale
  2. To record customer complaints after they happen
  3. To identify hazards and control them before harm occurs
  4. To set the selling price of high-risk foods
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C. To identify hazards and control them before harm occurs

HACCP is preventive: it looks for what could go wrong at each step and puts controls in place. End-product testing is tempting but only finds a problem after it has happened, and only in the samples tested.

Reference: Codex Alimentarius HACCP principles

By what process do bacteria multiply?

  1. Spore formation
  2. Pasteurisation
  3. Fermentation
  4. Binary fission
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D. Binary fission

Bacteria multiply by binary fission, where one cell splits into two. Spore formation is a survival mechanism used by some bacteria in harsh conditions; it does not increase their numbers.

Reference: Level 2 food safety syllabus: bacterial multiplication

Which of these is a time when hands must always be washed?

  1. After taking a clean plate from the rack above the hot pass
  2. After stirring a sauce with a clean spoon
  3. After handling raw meat and before touching cooked food
  4. After reading the order ticket on the pass
Show the answer

C. After handling raw meat and before touching cooked food

Raw meat carries bacteria that will transfer to ready-to-eat food on unwashed hands. Hands must also be washed after using the toilet, handling waste, touching the face or hair, and after breaks.

Reference: Food Standards Agency, Safer food, better business: Handwashing

Exams this helps with

ExamWho runs itWhere
Level 2 and 3 food safety and hygiene readyHighfield, CIEHUnited Kingdom