Level 2 Food Hygiene Practice Test 2026: Practice test 4

Practice test 4 of 4 for the Level 2 Food Hygiene Practice Test: 25 more questions with answers and explanations.

Food safety
United Kingdom
100 questions
Checked October 10, 2026

Question 1 of 25
Where should food handlers wash their hands?
- In the pot wash sink
- In the food preparation sink
- In the mop sink
- In a basin used only for handwashing
Show answer
Answer: D. In a basin used only for handwashing
Hygiene rules require handwashing facilities kept for that purpose, with hot and cold water and materials for drying.
Question 2 of 25
Why do catering plasters tend to be brightly coloured, usually blue?
- Because blue plasters heal faster
- So they are easy to see if they fall into food
- To match the uniform
- Because they are cheaper
Show answer
Answer: B. So they are easy to see if they fall into food
Bright plasters are easy to spot, and they are often metal-detectable in food factories.
Question 3 of 25
What should food handlers wear over their own clothes?
- A jumper
- Nothing extra
- Outdoor coats
- Clean protective clothing, such as a clean apron or whites
Show answer
Answer: D. Clean protective clothing, such as a clean apron or whites
Hygiene law requires suitable, clean and, where needed, protective clothing.
Question 4 of 25
Why should food handlers not smoke or eat in food preparation areas?
- It makes the kitchen too warm
- It is only a fire risk
- It distracts customers
- Hands can pick up bacteria from the mouth and pass them to food
Show answer
Answer: D. Hands can pick up bacteria from the mouth and pass them to food
Touching the mouth and lips can transfer bacteria. Wash hands after smoking or eating.
Question 5 of 25
A food handler has a septic cut on their hand. What should happen?
- They can carry on without a plaster
- They should cover it with kitchen roll
- They should report it and may need to be kept away from handling open food
- They should handle only ready-to-eat food
Show answer
Answer: C. They should report it and may need to be kept away from handling open food
Infected wounds, skin infections and sores can contaminate food and must be reported.
Question 6 of 25
What is meant by cross-contamination?
- The transfer of bacteria from one place or food to another
- Cooking food twice
- Mixing two sauces
- Food going stale
Show answer
Answer: A. The transfer of bacteria from one place or food to another
Bacteria can move from raw food, hands, cloths and equipment to ready-to-eat food.
Question 7 of 25
In this diagram of two chopping boards, what does marker 3 show?
- Raw chicken and anything that touched it must never reach the salad
- The salad is cut on the red board
- One knife is used for both foods
- The chicken goes on the green board
Show answer
Answer: A. Raw chicken and anything that touched it must never reach the salad
Keep raw and ready-to-eat foods, and the equipment used for them, separate.
Question 8 of 25
Why should separate equipment be used for raw meat and ready-to-eat food?
- Some bacteria, such as E. coli O157, can survive ordinary cleaning on complex equipment
- Raw meat tastes different on shared boards
- It looks more organised
- It saves washing up
Show answer
Answer: A. Some bacteria, such as E. coli O157, can survive ordinary cleaning on complex equipment
Food Standards Agency E. coli O157 guidance says complex equipment such as vacuum packers and slicers should not be shared between raw and ready-to-eat food.
Question 9 of 25
Where should raw meat be stored in a fridge with ready-to-eat food?
- Below ready-to-eat food, so it cannot drip onto it
- Next to the salad, uncovered
- Above ready-to-eat food
- In the door rack
Show answer
Answer: A. Below ready-to-eat food, so it cannot drip onto it
Store raw meat at the bottom, covered, or in a separate fridge.
Question 10 of 25
In this fridge diagram, what is on the bottom shelf (marker 6)?
- Dairy products
- Raw poultry
- Ready-to-eat food
- Cooked food
Show answer
Answer: B. Raw poultry
Raw poultry goes at the bottom so its juices cannot drip onto other foods.
Question 11 of 25
What does a "use by" date mean?
- The food must not be used after this date, for safety reasons
- The date the food was made
- The date the shop must order more
- The food will taste best before this date
Show answer
Answer: A. The food must not be used after this date, for safety reasons
Use-by dates are about safety. Food must not be sold or used after its use-by date.
Question 12 of 25
What does a "best before" date mean?
- The food is dangerous after this date
- The food must be frozen by this date
- The food was packed on this date
- A quality date: the food may be safe after it but may not be at its best
Show answer
Answer: D. A quality date: the food may be safe after it but may not be at its best
Best-before dates are about quality, not safety.
Question 13 of 25
What does stock rotation (first in, first out) mean?
- Using older stock before newer stock
- Moving stock around the kitchen daily
- Buying stock every day
- Throwing away all old stock
Show answer
Answer: A. Using older stock before newer stock
Put new deliveries behind older stock so the older stock is used first.
Question 14 of 25
Which delivery should be rejected?
- Chilled food at 4°C
- Undamaged, in-date tins
- Chilled food arriving at 12°C
- Frozen food at −20°C
Show answer
Answer: C. Chilled food arriving at 12°C
Chilled deliveries above the required temperature should be refused and reported.
Question 15 of 25
What is the difference between a detergent and a disinfectant?
- Detergent kills bacteria; disinfectant removes grease
- Disinfectant is only for floors
- They are the same thing
- Detergent removes grease and dirt; disinfectant reduces bacteria to a safe level
Show answer
Answer: D. Detergent removes grease and dirt; disinfectant reduces bacteria to a safe level
Clean with detergent first, then disinfect. Disinfectant does not work well on dirty surfaces.
Question 16 of 25
What is two-stage cleaning?
- Cleaning twice with the same cloth
- Sweeping and then mopping
- Cleaning before and after the shift only
- Cleaning to remove dirt, then disinfecting with the right contact time
Show answer
Answer: D. Cleaning to remove dirt, then disinfecting with the right contact time
First clean off visible dirt and grease, then apply disinfectant for the contact time on the label, and rinse if needed.
Question 17 of 25
Which standards should disinfectants and sanitisers meet, according to FSA E. coli O157 guidance?
- ISO 9001
- BS 7671
- BS EN 71
- BS EN 1276 or BS EN 13697
Show answer
Answer: D. BS EN 1276 or BS EN 13697
Disinfectants used in food businesses should meet BS EN 1276 or BS EN 13697 and be used as the maker directs.
Question 18 of 25
What is "contact time" for a disinfectant?
- How long it can be stored
- How long it takes to dry
- How long staff can touch it
- How long the disinfectant must stay on the surface to work
Show answer
Answer: D. How long the disinfectant must stay on the surface to work
If the disinfectant is wiped off too soon, it may not kill enough bacteria.
Question 19 of 25
What does "clean as you go" mean?
- Cleaning once a week
- Leaving cleaning for the next shift
- Cleaning up spills and work areas during work, not only at the end
- Cleaning only when the inspector comes
Show answer
Answer: C. Cleaning up spills and work areas during work, not only at the end
Cleaning as you go stops dirt building up and reduces the risk of cross-contamination.
Question 20 of 25
Why should a business have a cleaning schedule?
- So everyone knows what to clean, how, when and by whom
- To impress customers
- To keep staff busy
- It is only needed for large hotels
Show answer
Answer: A. So everyone knows what to clean, how, when and by whom
A cleaning schedule makes sure nothing is missed and helps show due diligence.
Question 21 of 25
Why are colour-coded chopping boards used in many kitchens?
- Because the law sets one national colour code
- To help keep raw and ready-to-eat foods apart
- To make the kitchen look nice
- Because they are cheaper
Show answer
Answer: B. To help keep raw and ready-to-eat foods apart
Colour coding is a simple way to stop equipment for raw food being used for ready-to-eat food.
Question 22 of 25
Which is a sign of a rodent problem?
- A clean floor
- A full soap dispenser
- Food at 3°C
- Droppings, gnaw marks and smear marks
Show answer
Answer: D. Droppings, gnaw marks and smear marks
Report signs of pests to your manager straight away.
Question 23 of 25
What is the best way to keep pests out of a kitchen?
- Leave food out overnight
- Use more lights
- Proof the building: fly screens, door seals and filling gaps
- Leave doors open for air
Show answer
Answer: C. Proof the building: fly screens, door seals and filling gaps
Keeping pests out is easier than getting rid of them. Also keep food covered and the kitchen clean.
Question 24 of 25
What should you do if you find signs of pests?
- Report it to your manager immediately
- Set your own poison near food
- Ignore it if it is small
- Tell customers to be careful
Show answer
Answer: A. Report it to your manager immediately
Managers can arrange a pest control contractor and decide whether food is safe.
Question 25 of 25
How should food waste be handled?
- Left by the back door overnight
- Stored in the walk-in fridge with food
- In lidded bins that are emptied often and kept clean
- In open boxes near food
Show answer
Answer: C. In lidded bins that are emptied often and kept clean
Waste attracts pests and spreads bacteria. Use bins with lids and keep bin areas clean.

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