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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.

  • Higiena żywności
  • Wielka Brytania
  • Pytania: 100
  • Sprawdzono 10 października 2026

W skrócie

Aby zdać: Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate. Egzamin przeprowadza: Training providers and awarding organisations (no government exam). Ćwicz tu za darmo na 100 pytaniach, każde z odpowiedzią i wyjaśnieniem. Sprawdzono z oficjalnymi źródłami 10 października 2026.

Przeczytaj, zanim zaczniesz ćwiczyćZacznij od przewodnika Level 2 Food Hygiene Study Guide: przystępne notatki, rysunki i liczby do zapamiętania.

  1. Pytanie 1 z 25

    Which Act is the main food safety law covering food sold in Great Britain?
    Pokaż odpowiedź

    Odpowiedź: 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.

  2. Pytanie 2 z 25

    Under the Food Safety Act 1990, which of these is an offence?
    Pokaż odpowiedź

    Odpowiedź: 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.

  3. Pytanie 3 z 25

    What is the "due diligence" defence under the Food Safety Act 1990?
    Pokaż odpowiedź

    Odpowiedź: 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.

  4. Pytanie 4 z 25

    Which assimilated regulation sets the general hygiene rules for food businesses, including HACCP?
    Pokaż odpowiedź

    Odpowiedź: B. Regulation (EC) No 852/2004

    Regulation 852/2004 on the hygiene of foodstuffs still applies in Great Britain as assimilated law.

  5. Pytanie 5 z 25

    Who usually enforces food hygiene law in restaurants and cafés?
    Pokaż odpowiedź

    Odpowiedź: D. Environmental health officers from the local authority

    Local authority environmental health officers (EHOs) inspect food businesses and enforce hygiene law.

  6. Pytanie 6 z 25

    How far in advance should a new food business register with its local authority?
    Pokaż odpowiedź

    Odpowiedź: 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.

  7. Pytanie 7 z 25

    Do food handlers in the UK legally need a Level 2 food hygiene certificate?
    Pokaż odpowiedź

    Odpowiedź: 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.

  8. Pytanie 8 z 25

    Who issues a Level 2 Food Hygiene certificate?
    Pokaż odpowiedź

    Odpowiedź: C. A training provider or awarding organisation

    Level 2 courses and certificates come from training providers, not from the government.

  9. Pytanie 9 z 25

    What is the Food Hygiene Rating Scheme (FHRS) used in England, Wales and Northern Ireland?
    Pokaż odpowiedź

    Odpowiedź: 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).

  10. Pytanie 10 z 25

    In which UK nations must businesses display their food hygiene rating by law?
    Pokaż odpowiedź

    Odpowiedź: D. Wales and Northern Ireland

    Displaying the sticker is a legal requirement in Wales and Northern Ireland. In England it is encouraged but voluntary.

  11. Pytanie 11 z 25

    What is the highest score in the Food Hygiene Rating Scheme?
    Pokaż odpowiedź

    Odpowiedź: D. 5

    Ratings run from 0 to 5. A 5 means hygiene standards are very good.

  12. Pytanie 12 z 25

    What can an environmental health officer serve if a business must fix a hygiene problem within a set time?
    Pokaż odpowiedź

    Odpowiedź: C. A hygiene improvement notice

    An improvement notice lists what is wrong, what must be done and the deadline.

  13. Pytanie 13 z 25

    What can happen if there is an imminent risk to health at a food business?
    Pokaż odpowiedź

    Odpowiedź: 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.

  14. Pytanie 14 z 25

    Under food hygiene law, who must report symptoms of an illness that could be passed on through food?
    Pokaż odpowiedź

    Odpowiedź: 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.

  15. Pytanie 15 z 25

    What does HACCP stand for?
    Pokaż odpowiedź

    Odpowiedź: D. Hazard Analysis and Critical Control Point

    HACCP is a system for finding and controlling food safety hazards.

  16. Pytanie 16 z 25

    What must most food businesses have in place under Regulation 852/2004?
    Pokaż odpowiedź

    Odpowiedź: 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.

  17. Pytanie 17 z 25

    What is a critical control point?
    Pokaż odpowiedź

    Odpowiedź: 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.

  18. Pytanie 18 z 25

    What is the first HACCP principle?
    Pokaż odpowiedź

    Odpowiedź: A. Identify the hazards

    The first step is to identify hazards that must be prevented, removed or reduced to safe levels.

  19. Pytanie 19 z 25

    What is a critical limit?
    Pokaż odpowiedź

    Odpowiedź: 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.

  20. Pytanie 20 z 25

    A chicken curry probes at 65°C, below the critical limit. What is this an example of needing?
    Pokaż odpowiedź

    Odpowiedź: 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.

  21. Pytanie 21 z 25

    Which HACCP principle involves checking that the whole system is working?
    Pokaż odpowiedź

    Odpowiedź: B. Verification

    Verification means checking regularly that the HACCP-based procedures work, and reviewing them when anything changes.

  22. Pytanie 22 z 25

    Why should food safety records be kept?
    Pokaż odpowiedź

    Odpowiedź: C. To show checks were done and support the HACCP system

    Documents and records are a HACCP principle and help show due diligence.

  23. Pytanie 23 z 25

    What is "Safer food, better business" (SFBB)?
    Pokaż odpowiedź

    Odpowiedź: 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.

  24. Pytanie 24 z 25

    Which Scottish pack helps caterers build a HACCP-based food safety system?
    Pokaż odpowiedź

    Odpowiedź: D. CookSafe

    Food Standards Scotland's CookSafe pack helps caterers in Scotland meet HACCP requirements.

  25. Pytanie 25 z 25

    What are the "4 Cs" of food hygiene?
    Pokaż odpowiedź

    Odpowiedź: A. Cleaning, cooking, chilling and cross-contamination

    The 4 Cs are the main areas to control to prevent food poisoning.

Co warto wiedzieć przed egzaminem

  • 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.

Najczęściej zadawane pytania

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.

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