Level 2 Food Hygiene Practice Test 2026: Test d’entraînement 4

1. Question 1 sur 25

   Where should food handlers wash their hands?

   • AIn the pot wash sink
   • BIn the food preparation sink
   • CIn the mop sink
   • DIn a basin used only for handwashing
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   Why do catering plasters tend to be brightly coloured, usually blue?

   • ABecause blue plasters heal faster
   • BSo they are easy to see if they fall into food
   • CTo match the uniform
   • DBecause they are cheaper
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   What should food handlers wear over their own clothes?

   • AA jumper
   • BNothing extra
   • COutdoor coats
   • DClean protective clothing, such as a clean apron or whites
   Voir la réponse

   Réponse: D. Clean protective clothing, such as a clean apron or whites

   Hygiene law requires suitable, clean and, where needed, protective clothing.

4. Question 4 sur 25

   Why should food handlers not smoke or eat in food preparation areas?

   • AIt makes the kitchen too warm
   • BIt is only a fire risk
   • CIt distracts customers
   • DHands can pick up bacteria from the mouth and pass them to food
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   A food handler has a septic cut on their hand. What should happen?

   • AThey can carry on without a plaster
   • BThey should cover it with kitchen roll
   • CThey should report it and may need to be kept away from handling open food
   • DThey should handle only ready-to-eat food
   Voir la réponse

   Réponse: 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.

6. Question 6 sur 25

   What is meant by cross-contamination?

   • AThe transfer of bacteria from one place or food to another
   • BCooking food twice
   • CMixing two sauces
   • DFood going stale
   Voir la réponse

   Réponse: 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.

7. Question 7 sur 25

   In this diagram of two chopping boards, what does marker 3 show?

   • ARaw chicken and anything that touched it must never reach the salad
   • BThe salad is cut on the red board
   • COne knife is used for both foods
   • DThe chicken goes on the green board
   Voir la réponse

   Réponse: 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.

8. Question 8 sur 25

   Why should separate equipment be used for raw meat and ready-to-eat food?

   • ASome bacteria, such as E. coli O157, can survive ordinary cleaning on complex equipment
   • BRaw meat tastes different on shared boards
   • CIt looks more organised
   • DIt saves washing up
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   Where should raw meat be stored in a fridge with ready-to-eat food?

   • ABelow ready-to-eat food, so it cannot drip onto it
   • BNext to the salad, uncovered
   • CAbove ready-to-eat food
   • DIn the door rack
   Voir la réponse

   Réponse: A. Below ready-to-eat food, so it cannot drip onto it

   Store raw meat at the bottom, covered, or in a separate fridge.

10. Question 10 sur 25

    In this fridge diagram, what is on the bottom shelf (marker 6)?

    • ADairy products
    • BRaw poultry
    • CReady-to-eat food
    • DCooked food
    Voir la réponse

    Réponse: B. Raw poultry

    Raw poultry goes at the bottom so its juices cannot drip onto other foods.

11. Question 11 sur 25

    What does a "use by" date mean?

    • AThe food must not be used after this date, for safety reasons
    • BThe date the food was made
    • CThe date the shop must order more
    • DThe food will taste best before this date
    Voir la réponse

    Réponse: 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.

12. Question 12 sur 25

    What does a "best before" date mean?

    • AThe food is dangerous after this date
    • BThe food must be frozen by this date
    • CThe food was packed on this date
    • DA quality date: the food may be safe after it but may not be at its best
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    What does stock rotation (first in, first out) mean?

    • AUsing older stock before newer stock
    • BMoving stock around the kitchen daily
    • CBuying stock every day
    • DThrowing away all old stock
    Voir la réponse

    Réponse: A. Using older stock before newer stock

    Put new deliveries behind older stock so the older stock is used first.

14. Question 14 sur 25

    Which delivery should be rejected?

    • AChilled food at 4°C
    • BUndamaged, in-date tins
    • CChilled food arriving at 12°C
    • DFrozen food at −20°C
    Voir la réponse

    Réponse: C. Chilled food arriving at 12°C

    Chilled deliveries above the required temperature should be refused and reported.

15. Question 15 sur 25

    What is the difference between a detergent and a disinfectant?

    • ADetergent kills bacteria; disinfectant removes grease
    • BDisinfectant is only for floors
    • CThey are the same thing
    • DDetergent removes grease and dirt; disinfectant reduces bacteria to a safe level
    Voir la réponse

    Réponse: 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.

16. Question 16 sur 25

    What is two-stage cleaning?

    • ACleaning twice with the same cloth
    • BSweeping and then mopping
    • CCleaning before and after the shift only
    • DCleaning to remove dirt, then disinfecting with the right contact time
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    Which standards should disinfectants and sanitisers meet, according to FSA E. coli O157 guidance?

    • AISO 9001
    • BBS 7671
    • CBS EN 71
    • DBS EN 1276 or BS EN 13697
    Voir la réponse

    Réponse: 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.

18. Question 18 sur 25

    What is "contact time" for a disinfectant?

    • AHow long it can be stored
    • BHow long it takes to dry
    • CHow long staff can touch it
    • DHow long the disinfectant must stay on the surface to work
    Voir la réponse

    Réponse: 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.

19. Question 19 sur 25

    What does "clean as you go" mean?

    • ACleaning once a week
    • BLeaving cleaning for the next shift
    • CCleaning up spills and work areas during work, not only at the end
    • DCleaning only when the inspector comes
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    Why should a business have a cleaning schedule?

    • ASo everyone knows what to clean, how, when and by whom
    • BTo impress customers
    • CTo keep staff busy
    • DIt is only needed for large hotels
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    Why are colour-coded chopping boards used in many kitchens?

    • ABecause the law sets one national colour code
    • BTo help keep raw and ready-to-eat foods apart
    • CTo make the kitchen look nice
    • DBecause they are cheaper
    Voir la réponse

    Réponse: 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.

22. Question 22 sur 25

    Which is a sign of a rodent problem?

    • AA clean floor
    • BA full soap dispenser
    • CFood at 3°C
    • DDroppings, gnaw marks and smear marks
    Voir la réponse

    Réponse: D. Droppings, gnaw marks and smear marks

    Report signs of pests to your manager straight away.

23. Question 23 sur 25

    What is the best way to keep pests out of a kitchen?

    • ALeave food out overnight
    • BUse more lights
    • CProof the building: fly screens, door seals and filling gaps
    • DLeave doors open for air
    Voir la réponse

    Réponse: 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.

24. Question 24 sur 25

    What should you do if you find signs of pests?

    • AReport it to your manager immediately
    • BSet your own poison near food
    • CIgnore it if it is small
    • DTell customers to be careful
    Voir la réponse

    Réponse: A. Report it to your manager immediately

    Managers can arrange a pest control contractor and decide whether food is safe.

25. Question 25 sur 25

    How should food waste be handled?

    • ALeft by the back door overnight
    • BStored in the walk-in fridge with food
    • CIn lidded bins that are emptied often and kept clean
    • DIn open boxes near food
    Voir la réponse

    Réponse: 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.

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.