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Quiz
Question 1/101/10
Introduction to food safety
Introduction to food safety
Introduction to food safety
What is the definition of a hazard?
Select the answer:Select the answer
1 correct answer
A.
Putting food in a refrigerator.
B.
Something with the potential to cause harm.
C.
A visit by an enforcement officer.
D.
Cooling food rapidly.
The definition of a hazard is something with the potential to cause harm. This could be physical, chemical, biological, or environmental in nature. Examples of hazards include contaminated food, sharp objects, and hazardous chemicals. Putting food in a refrigerator, cooling food rapidly, and a visit by an enforcement officer are not examples of hazards.
Right Answer: B
Quiz
Question 2/102/10
Microbiological hazards
Microbiological hazards
Microbiological hazards
Which of the following will help keep food safe?
Select the answer:Select the answer
1 correct answer
A.
Separating ready-to-eat food and raw food.
B.
Storing high-risk food within the danger zone.
C.
Storing hot food below 63°C.
D.
Cooling food slowly.
Separating ready-to-eat food and raw food will help keep food safe, as this prevents cross-contamination between the two types of food. Storing high-risk food within the danger zone (4°C to 60°C) should be avoided, as this increases the risk of bacteria multiplying in the food. Storing hot food below 63°C and cooling food slowly are both important steps in the safe handling of food, but they do not help to keep food safe.
Right Answer: A
Quiz
Question 3/103/10
Food poisoning and its control
Food poisoning and its control
Food poisoning and its control
Which of the following statements is true?
Select the answer:Select the answer
1 correct answer
A.
Food poisoning bacteria multiply slowly in freezers.
B.
Reheated food must achieve temperatures of at least 65°C.
C.
High standards of personal hygiene will help prevent contamination.
D.
Food poisoning usually occurs because of a single isolated mistake.
High standards of personal hygiene will help prevent contamination, as this reduces the risk of bacteria being transferred from person to person or from surfaces to food. Food poisoning bacteria multiply slowly in freezers, reheated food must achieve temperatures of at least 63°C, and food poisoning usually occurs because of a combination of factors rather than a single isolated mistake.
Right Answer: C
Quiz
Question 4/104/10
Contamination hazards and control
Contamination hazards and control
Contamination hazards and control
Which of the following is a serious chemical contaminant of food?
Select the answer:Select the answer
1 correct answer
A.
Salt.
B.
Vitamins.
C.
Insecticide.
D.
Sugar.
The insecticide is a serious chemical contaminant of food, as it can cause serious health problems if consumed in large amounts. Salt, vitamins, and sugar are not considered to be serious chemical contaminants of food.
Right Answer: C
Quiz
Question 5/105/10
HACCP from delivery to service
HACCP from delivery to service
HACCP from delivery to service
If high-risk food is delivered at 18°C, it should be:
Select multiple answer: (Choose 4)Select the answer
4 correct answers
A.
rejected.
B.
placed in the fridge immediately.
C.
used on the day of delivery.
D.
thoroughly cooked before use.
The question regarding the delivery temperature of high-risk food is appropriate for the Food Safety Level 2 Practice Test in the UK. According to food safety guidelines, high-risk foods should not be delivered at temperatures above 8°C, and if they are delivered at 18°C, they should be rejected as they may pose a risk of foodborne illness. The answer options provided reflect the necessary actions to take in this scenario.
Right Answer: A,B,C,D
Quiz
Question 6/106/10
Personal hygiene
Personal hygiene
Personal hygiene
Which of the following statements is correct?
Select the answer:Select the answer
1 correct answer
A.
The law does require food handlers to have high standards of personal hygiene.
B.
Bad hygiene habits never result in the physical contamination of food
C.
Food handlers carry food poisoning organisms at one time or another
D.
You are less likely to carry food poisoning organisms when you are ill
The law does require food handlers to have high standards of personal hygiene, as this will help to prevent the spread of bacteria and other contaminants. Bad hygiene habits can result in the physical contamination of food, food handlers may carry food poisoning organisms at one time or another, and you are more likely to carry food poisoning organisms when you are ill.
Right Answer: A
Quiz
Question 7/107/10
Food premises and equipment
Food premises and equipment
Food premises and equipment
Which of the following is required by law?
Select the answer:Select the answer
1 correct answer
A.
Colour-coded chopping boards.
B.
Stainless-steel work surfaces.
C.
Adequate washing facilities.
D.
Isolation rooms for food handlers with food poisoning.
Adequate washing facilities are required by law, as this will help to prevent the spread of bacteria and other contaminants. Colour-coded chopping boards, stainless-steel work surfaces and isolation rooms for food handlers with food poisoning are not required by law.
Right Answer: C
Quiz
Question 8/108/10
Cleaning and disinfection
Cleaning and disinfection
Cleaning and disinfection
Which of the following is an essential rule when using a sanitiser?
Select the answer:Select the answer
1 correct answer
A.
Follow the manufacturer's instructions.
B.
Mix it carefully with a detergent to make it more effective.
C.
Only use it once per day.
D.
Store the made-up solution in a refrigerator.
The essential rule when using a sanitiser is to follow the manufacturer's instructions, as this will ensure that it is used correctly and safely. Mixing it carefully with a detergent to make it more effective, only using it once per day, and storing the made-up solution in a refrigerator are all good practices when using a sanitiser, but they are not essential.
Right Answer: A
Quiz
Question 9/109/10
Food safety enforcement
Food safety enforcement
Food safety enforcement
What is the maximum fine that can be imposed on a food business for food hygiene breaches?
Select the answer:Select the answer
1 correct answer
A.
£5,000
B.
£10,000
C.
£20,000
D.
Unlimited
The maximum fine that can be imposed on a food business for food hygiene breaches is unlimited. Fines of up to £5,000, £10,000 and £20,000 may be imposed for minor offences, but the court has the power to impose an unlimited fine if the offence is deemed serious enough.
Right Answer: D
Quiz
Question 10/1010/10
Food pests and control
Food pests and control
Food pests and control
An example of a good physical pest control method is:
Select the answer:Select the answer
1 correct answer
A.
irradiation.
B.
using rodenticides.
C.
electric fly killers.
D.
using a rolled-up newspaper.
Using a rolled-up newspaper is an example of a good physical pest control method, as it can be used to swat flies and other insects. Irradiation, using rodenticides and electric fly killers are not good physical pest control methods.
Food Safety Level 2 Practice Test Practice test unlocks all online simulator questions
Thank you for choosing the free version of the Food Safety Level 2 Practice Test practice test! Further deepen your knowledge on Educational Practice Test Simulator; by unlocking the full version of our Food Safety Level 2 Practice Test Simulator you will be able to take tests with over 420 constantly updated questions and easily pass your exam. 98% of people pass the exam in the first attempt after preparing with our 420 questions.
What to expect from our Food Safety Level 2 Practice Test practice tests and how to prepare for any exam?
The Food Safety Level 2 Practice Test Simulator Practice Tests are part of the Educational Practice Test Database and are the best way to prepare for any Food Safety Level 2 Practice Test exam. The Food Safety Level 2 Practice Test practice tests consist of 420 questions divided by 10 topics and are written by experts to help you and prepare you to pass the exam on the first attempt. The Food Safety Level 2 Practice Test database includes questions from previous and other exams, which means you will be able to practice simulating past and future questions. Preparation with Food Safety Level 2 Practice Test Simulator will also give you an idea of the time it will take to complete each section of the Food Safety Level 2 Practice Test practice test . It is important to note that the Food Safety Level 2 Practice Test Simulator does not replace the classic Food Safety Level 2 Practice Test study guides; however, the Simulator provides valuable insights into what to expect and how much work needs to be done to prepare for the Food Safety Level 2 Practice Test exam.
Food Safety Level 2 Practice Test Practice test therefore represents an excellent tool to prepare for the actual exam together with our Educational Practice Test practice test . Our Food Safety Level 2 Practice Test Simulator will help you assess your level of preparation and understand your strengths and weaknesses. Below you can read all the quizzes you will find in our Food Safety Level 2 Practice Test Simulator and how our unique Food Safety Level 2 Practice Test Database made up of real questions:
Info quiz:
Quiz name:Food Safety Level 2 Practice Test
Total number of questions:420
Number of questions for the test:50
Pass score:80%
Number of topics:10 Topics
Study topics:Number of questions:
Cleaning and disinfection:42 Questions
Contamination hazards and control:42 Questions
Food pests and control:42 Questions
Food poisoning and its control:42 Questions
Food premises and equipment:42 Questions
Food safety enforcement:42 Questions
HACCP from delivery to service:42 Questions
Introduction to food safety:42 Questions
Microbiological hazards:42 Questions
Personal hygiene:42 Questions
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