Food safety and hygiene level 2
To obtain your certificate, you are required to score 80% or higher. However, you can retake the exam as many times as you need to. Good Luck!
Q1 - What does upholding good food hygiene enable you to do?
Q2 - Which of these is not one of the 4C’s of food hygiene?
Q3 - What is the role of bacterial spores?
Q4 - Which of the following is not a ‘Low Risk’ Food?
Q5 - What happens to bacteria in cold conditions?
Q6 - The symptoms of food poisoning differ based on the origin of contamination.
Q7 - Campylobacter bacteria is mainly found within un-pasteurised milk.
Q8 - Norovirus is a ‘summer bug’ caused by excessive heat. It can readily be spread through close contact with infected individuals.
Q9 - Which of the following isn’t a common workplace pest?
Q10 - Best before dates on food products pertain to a food’s …?