Level 2 Food Hygiene Practice Test 2026
A Level 2 Food Hygiene certificate shows you have been trained in safe food handling for catering. Certificates come from training providers and awarding organisations, not from the government, and the law does not require food handlers to hold one. This practice covers the usual course topics.
Quick answer
Pass mark: Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate. It is run by Training providers and awarding organisations (no government exam). Practise here for free with 100 questions, each with the answer and an explanation. Checked against official sources on October 10, 2026.
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Question 1 of 25
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Answer: B. The Food Safety Act 1990
The Food Safety Act 1990 makes it an offence to sell food that is unsafe or not what the customer asked for.
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Question 2 of 25
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Answer: D. Selling food that is not of the nature, substance or quality the customer asked for
For example, serving cod when the customer ordered haddock, or food with a foreign body in it, can be an offence.
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Question 3 of 25
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Answer: A. Showing you took all reasonable precautions to avoid the offence
Good records, training and checks help a business show it took all reasonable precautions and exercised all due diligence.
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Question 4 of 25
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Answer: B. Regulation (EC) No 852/2004
Regulation 852/2004 on the hygiene of foodstuffs still applies in Great Britain as assimilated law.
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Question 5 of 25
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Answer: D. Environmental health officers from the local authority
Local authority environmental health officers (EHOs) inspect food businesses and enforce hygiene law.
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Question 6 of 25
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Answer: C. At least 28 days before it starts trading
Food businesses must register with the local authority, and should do so at least 28 days before trading.
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Question 7 of 25
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Answer: C. No, but they must be supervised and trained in food hygiene to suit their work
The law requires food handlers to be supervised and instructed or trained in food hygiene in line with their work. A certificate is a common way to show this, but it is not a legal requirement.
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Question 8 of 25
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Answer: C. A training provider or awarding organisation
Level 2 courses and certificates come from training providers, not from the government.
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Question 9 of 25
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Answer: D. A scheme that rates businesses from 0 to 5 after an inspection
Inspectors give a rating from 0 (urgent improvement necessary) to 5 (very good).
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Question 10 of 25
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Answer: D. Wales and Northern Ireland
Displaying the sticker is a legal requirement in Wales and Northern Ireland. In England it is encouraged but voluntary.
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Question 11 of 25
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Answer: D. 5
Ratings run from 0 to 5. A 5 means hygiene standards are very good.
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Question 12 of 25
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Answer: C. A hygiene improvement notice
An improvement notice lists what is wrong, what must be done and the deadline.
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Question 13 of 25
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Answer: B. It can be closed straight away with a hygiene emergency prohibition notice
Where there is an imminent risk to health, officers can close the business immediately.
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Question 14 of 25
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Answer: A. Any food handler who has the symptoms, to the food business operator
Food handlers must report illness or symptoms, such as diarrhoea, immediately to the business operator.
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Question 15 of 25
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Answer: D. Hazard Analysis and Critical Control Point
HACCP is a system for finding and controlling food safety hazards.
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Question 16 of 25
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Answer: D. A food safety management system based on HACCP principles
Article 5 requires permanent procedures based on HACCP principles. Small caterers often use Safer food, better business.
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Question 17 of 25
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Answer: C. A step where control is essential to prevent or reduce a food safety hazard
Cooking, cooling and chilled storage are common critical control points.
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Question 18 of 25
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Answer: A. Identify the hazards
The first step is to identify hazards that must be prevented, removed or reduced to safe levels.
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Question 19 of 25
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Answer: C. The value that separates safe from unsafe at a critical control point
For example, a core cooking temperature of 75°C may be the critical limit for cooking.
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Question 20 of 25
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Answer: D. A corrective action, such as cooking it for longer
When monitoring shows a critical limit has not been met, a corrective action must be taken.
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Question 21 of 25
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Answer: B. Verification
Verification means checking regularly that the HACCP-based procedures work, and reviewing them when anything changes.
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Question 22 of 25
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Answer: C. To show checks were done and support the HACCP system
Documents and records are a HACCP principle and help show due diligence.
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Question 23 of 25
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Answer: B. A Food Standards Agency pack that helps small businesses manage food safety
SFBB is a food safety management pack based on HACCP principles, made for small businesses.
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Question 24 of 25
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Answer: D. CookSafe
Food Standards Scotland's CookSafe pack helps caterers in Scotland meet HACCP requirements.
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Question 25 of 25
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Answer: A. Cleaning, cooking, chilling and cross-contamination
The 4 Cs are the main areas to control to prevent food poisoning.
Keyboard: 1–4 to answer, Enter for the next question.
The real test: Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate.
What to know before the test
- Level 2 certificates are issued by training providers and awarding organisations, not by the government. Food handlers must be supervised and trained, but a certificate is not a legal requirement.
- In England, chilled food that needs temperature control must not be kept above 8°C, and hot food must be held at 63°C or above.
- In Scotland, reheated food must reach at least 82°C unless this would spoil its quality.
- Businesses must give information about 14 allergens, including celery, lupin, mustard and sesame.
- Prepacked for direct sale (PPDS) food must carry a full ingredients list with allergens emphasised.
- Most food businesses must have a food safety management system based on HACCP principles.
Frequently asked questions
Is a Level 2 Food Hygiene certificate a legal requirement?
No. The law says food handlers must be supervised and instructed or trained in food hygiene to suit their work. A Level 2 certificate is a common way employers show this.
Who issues the certificate?
Your training provider or its awarding organisation. There is no government exam.
What is the pass mark?
Each training provider sets its own assessment and pass mark. Our mock exam uses 30 questions and a 75% pass mark.
What temperatures do I need to know?
Chilled food not above 8°C in England, hot holding at 63°C or above, 75°C as a common core cooking check, −18°C for freezers, and 82°C for reheating in Scotland.
Does this cover Scotland?
Yes. Most topics are the same, and the guide notes where Scottish rules differ, such as reheating to 82°C.
Sources
- Food Safety Act 1990
- Regulation (EC) No 852/2004
- Food Safety and Hygiene (England) Regulations 2013, Schedule 4
- Food Hygiene (Scotland) Regulations 2006, Schedule 4
- Food Standards Agency: Allergen guidance for food businesses
- Food Standards Agency: Safer food, better business
- Food Standards Agency: Food Hygiene Rating Scheme guidance