Welcome to your Level 2 Food Hygiene Set B
“High Risk” foods support the multiplication of food poisoning bacteria because they are:
Which is the BEST description of Food Safety?
The most common symptoms of food poisoning are:
Which of the following temperatures is in the “Danger Zone”
What is the MAIN purpose of wearing protective clothing?
Food preparation surfaces should be made of materials that are:
Which of the following actions will help ensure that disinfectants are used effectively?
Which of the following temperatures is in the “Danger Zone”
The MAIN requirements for bacteria to multiply are:
The MAIN requirements for bacteria to multiply are:
Which food poisoning bacteria are commonly found on raw poultry?
What is the MOST important reason for controlling cockroaches?
Disinfectants are used to:
Which is the most common cause of food poisoning?
Which is the SAFEST way to thaw a whole frozen chicken?
Which of the following would be signs of an INSECT infestation?
What is the BEST description of cleaning?
Who are the “At Risk Groups”?
At what temperature should food inside a freezer be kept?
Why should food handlers NOT wear strong smelling perfume or aftershave?
When you FIRST see signs of mice in a food room you should:
What is the BEST thing to do with a knife that has been used to cut raw meat?
What are the main reasons for the increase in Food Poisoning?
Which of the following is a “High Risk” food?
What is the MAIN reason why hair should be covered when preparing food?
What is the MAIN purpose of a stock rotation system?
The MOST important reason why food premises should be kept clean is that it:
Given ideal conditions, MOST bacteria will double every:
Which of the following is a method of food preservation?
