Level 2 Food Hygiene Practice Test 2026: Test d’entraînement 2

1. Question 1 sur 25

   What are the four main types of food contamination?

   • AHot, cold, wet and dry
   • BMicrobiological, chemical, physical and allergenic
   • CRaw, cooked, frozen and canned
   • DSweet, salty, sour and bitter
   Voir la réponse

   Réponse: B. Microbiological, chemical, physical and allergenic

   Contamination can come from germs, chemicals, objects or allergens.

2. Question 2 sur 25

   Which of these is physical contamination?

   • ASalmonella in raw chicken
   • BA piece of blue plaster in a soup
   • CBleach on a chopping board
   • DPeanut traces in a dessert
   Voir la réponse

   Réponse: B. A piece of blue plaster in a soup

   Objects such as plasters, glass, hair and jewellery are physical contaminants. Catering plasters are often blue so they are easy to see.

3. Question 3 sur 25

   Which of these is chemical contamination?

   • AA fly in a salad
   • BCleaning spray used near open food
   • CMould on bread
   • DA hair in the soup
   Voir la réponse

   Réponse: B. Cleaning spray used near open food

   Store and use chemicals away from food to prevent chemical contamination.

4. Question 4 sur 25

   Which bacterium is the most common cause of bacterial food poisoning in the UK and is often found on raw poultry?

   • ALegionella
   • BCampylobacter
   • CBacillus anthracis
   • DClostridium botulinum
   Voir la réponse

   Réponse: B. Campylobacter

   Campylobacter is commonly found on raw chicken. Do not wash raw chicken, as splashing spreads the bacteria.

5. Question 5 sur 25

   Which bacterium can grow at fridge temperatures, making it a risk in chilled ready-to-eat food?

   • ACampylobacter
   • BClostridium perfringens
   • CBacillus cereus
   • DListeria monocytogenes
   Voir la réponse

   Réponse: D. Listeria monocytogenes

   Listeria can grow slowly in the fridge, so chilled ready-to-eat foods must be kept cold and used by their use-by date.

6. Question 6 sur 25

   Which bacterium is linked to cooked rice that is kept warm for too long?

   • AListeria
   • BE. coli O157
   • CBacillus cereus
   • DCampylobacter
   Voir la réponse

   Réponse: C. Bacillus cereus

   Bacillus cereus forms spores that survive cooking and can make toxins in warm rice.

7. Question 7 sur 25

   Which bacterium is linked to large pots of stews and gravies that are cooled too slowly?

   • ACampylobacter
   • BStaphylococcus aureus
   • CClostridium perfringens
   • DListeria
   Voir la réponse

   Réponse: C. Clostridium perfringens

   Clostridium perfringens grows in large, slowly cooled dishes. Cool food quickly and reheat it thoroughly.

8. Question 8 sur 25

   Which bacterium is often carried on people's skin, nose and cuts?

   • ABacillus cereus
   • BListeria
   • CCampylobacter
   • DStaphylococcus aureus
   Voir la réponse

   Réponse: D. Staphylococcus aureus

   Good personal hygiene and covering cuts help stop Staphylococcus aureus reaching food.

9. Question 9 sur 25

   E. coli O157 is a particular risk when what happens?

   • ARaw meat or dirty vegetables contaminate ready-to-eat food
   • BFood is cooked to 75°C
   • CFood is frozen at −18°C
   • DBread is toasted
   Voir la réponse

   Réponse: A. Raw meat or dirty vegetables contaminate ready-to-eat food

   E. coli O157 can cause serious illness from a very small dose, so raw and ready-to-eat foods must be kept strictly apart.

10. Question 10 sur 25

    Which virus is a common cause of vomiting and diarrhoea outbreaks and spreads easily from sick food handlers?

    • AInfluenza
    • BChickenpox
    • CNorovirus
    • DRabies
    Voir la réponse

    Réponse: C. Norovirus

    Norovirus spreads easily through hands, surfaces and food. Sick staff must stay away from work.

11. Question 11 sur 25

    What do most food poisoning bacteria need to multiply?

    • AFood, moisture, warmth and time
    • BSalt and vinegar
    • CCold and dryness
    • DLight, air and noise
    Voir la réponse

    Réponse: A. Food, moisture, warmth and time

    Take away warmth or time, and bacteria cannot multiply fast enough to cause harm.

12. Question 12 sur 25

    How do bacteria multiply?

    • ABy laying eggs
    • BBy splitting in two (binary fission)
    • CBy growing seeds
    • DThey do not multiply
    Voir la réponse

    Réponse: B. By splitting in two (binary fission)

    In good conditions, bacteria can split in two about every 10 to 20 minutes.

13. Question 13 sur 25

    What are spores?

    • AA type of food allergen
    • BA resting form of some bacteria that can survive cooking
    • CBacteria that have died
    • DA type of mould only
    Voir la réponse

    Réponse: B. A resting form of some bacteria that can survive cooking

    Spores can survive high temperatures and start growing again if food is left warm.

14. Question 14 sur 25

    What are high-risk foods?

    • AFoods with a long shelf life such as tinned beans
    • BDry foods like rice and pasta before cooking
    • CFoods that are very spicy
    • DReady-to-eat foods in which bacteria can grow easily, such as cooked meat and dairy desserts
    Voir la réponse

    Réponse: D. Ready-to-eat foods in which bacteria can grow easily, such as cooked meat and dairy desserts

    High-risk foods are usually moist, high in protein and eaten without further cooking.

15. Question 15 sur 25

    Why should raw chicken not be washed before cooking?

    • AIt removes the flavour
    • BIt is a waste of water only
    • CIt makes the chicken tough
    • DSplashing water spreads bacteria such as Campylobacter around the kitchen
    Voir la réponse

    Réponse: D. Splashing water spreads bacteria such as Campylobacter around the kitchen

    Washing raw chicken does not make it safe; cooking does. Splashes spread bacteria onto nearby surfaces.

16. Question 16 sur 25

    In England, what is the legal maximum temperature for keeping chilled food that needs temperature control?

    • A5°C
    • B12°C
    • C8°C
    • D15°C
    Voir la réponse

    Réponse: C. 8°C

    The Food Hygiene (England) Regulations 2013 make it an offence to keep such food above 8°C, with limited exceptions.

17. Question 17 sur 25

    What is the minimum temperature for hot holding food in England?

    • A60°C
    • B55°C
    • C50°C
    • D63°C
    Voir la réponse

    Réponse: D. 63°C

    Cooked or reheated food kept hot for service must be held at 63°C or above.

18. Question 18 sur 25

    In this diagram, which marker shows the danger zone where bacteria grow?

    • AMarker 1
    • BMarker 4
    • CMarker 2
    • DMarker 3
    Voir la réponse

    Réponse: C. Marker 2

    Marker 2 is the red band between 8°C and 63°C.

19. Question 19 sur 25

    In this diagram, what does marker 4 show?

    • A63°C, the hot holding minimum
    • B8°C, the chill limit
    • C100°C, the boiling point
    • D75°C, a core temperature commonly used to check cooking and reheating
    Voir la réponse

    Réponse: D. 75°C, a core temperature commonly used to check cooking and reheating

    Marker 4 is the green line at 75°C, a core temperature many UK caterers use to check food is cooked or reheated thoroughly.

20. Question 20 sur 25

    In England, hot food may be kept below 63°C for service or display for less than how long, once only?

    • A6 hours
    • B4 hours
    • C2 hours
    • D8 hours
    Voir la réponse

    Réponse: C. 2 hours

    The law allows a single period of less than two hours below 63°C; after that the food must be reheated or thrown away.

21. Question 21 sur 25

    In England, chilled food may be displayed above 8°C once, for less than how long?

    • A1 hour
    • B12 hours
    • C8 hours
    • D4 hours
    Voir la réponse

    Réponse: D. 4 hours

    A single period of less than four hours on display above 8°C is allowed.

22. Question 22 sur 25

    What core temperature is widely used in UK catering to check that food is cooked thoroughly?

    • A75°C
    • B50°C
    • C60°C
    • D63°C
    Voir la réponse

    Réponse: A. 75°C

    Food safety packs such as Safer food, better business use probe checks to confirm food is cooked thoroughly, and 75°C is the core temperature commonly used.

23. Question 23 sur 25

    In Scotland, food that has been cooked and is reheated for immediate sale must reach at least what temperature?

    • A75°C
    • B82°C
    • C70°C
    • D63°C
    Voir la réponse

    Réponse: B. 82°C

    The Food Hygiene (Scotland) Regulations 2006 require reheated food to reach not less than 82°C, unless this would spoil its quality.

24. Question 24 sur 25

    What does Scottish law say about how chilled food must be kept?

    • ABelow 8°C by law, exactly as in England
    • BIn a refrigerator, refrigerating chamber or cool ventilated place
    • CIn direct sunlight
    • DAt room temperature
    Voir la réponse

    Réponse: B. In a refrigerator, refrigerating chamber or cool ventilated place

    Scotland's rules do not set a single number for chilling. Food must be kept in a fridge or a cool ventilated place.

25. Question 25 sur 25

    In Scotland, hot food kept for service must be held at what temperature?

    • AAbove 40°C
    • BAbove 50°C
    • CAbove 63°C
    • DAbove 30°C
    Voir la réponse

    Réponse: C. Above 63°C

    Scottish law requires hot food to be kept above 63°C.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate.