Level 2 Food Hygiene Practice Test 2026: Test próbny 2

1. Pytanie 1 z 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
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   Odpowiedź: B. Microbiological, chemical, physical and allergenic

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

2. Pytanie 2 z 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
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   Odpowiedź: 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. Pytanie 3 z 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
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   Odpowiedź: B. Cleaning spray used near open food

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

4. Pytanie 4 z 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
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   Odpowiedź: B. Campylobacter

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

5. Pytanie 5 z 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
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   Odpowiedź: 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. Pytanie 6 z 25

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

   • AListeria
   • BE. coli O157
   • CBacillus cereus
   • DCampylobacter
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   Odpowiedź: C. Bacillus cereus

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

7. Pytanie 7 z 25

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

   • ACampylobacter
   • BStaphylococcus aureus
   • CClostridium perfringens
   • DListeria
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   Odpowiedź: C. Clostridium perfringens

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

8. Pytanie 8 z 25

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

   • ABacillus cereus
   • BListeria
   • CCampylobacter
   • DStaphylococcus aureus
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   Odpowiedź: D. Staphylococcus aureus

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

9. Pytanie 9 z 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
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   Odpowiedź: 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. Pytanie 10 z 25

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

    • AInfluenza
    • BChickenpox
    • CNorovirus
    • DRabies
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    Odpowiedź: C. Norovirus

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

11. Pytanie 11 z 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
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    Odpowiedź: A. Food, moisture, warmth and time

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

12. Pytanie 12 z 25

    How do bacteria multiply?

    • ABy laying eggs
    • BBy splitting in two (binary fission)
    • CBy growing seeds
    • DThey do not multiply
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    Odpowiedź: B. By splitting in two (binary fission)

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

13. Pytanie 13 z 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
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    Odpowiedź: 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. Pytanie 14 z 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
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    Odpowiedź: 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. Pytanie 15 z 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
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    Odpowiedź: 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. Pytanie 16 z 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
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    Odpowiedź: C. 8°C

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

17. Pytanie 17 z 25

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

    • A60°C
    • B55°C
    • C50°C
    • D63°C
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    Odpowiedź: D. 63°C

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

18. Pytanie 18 z 25

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

    • AMarker 1
    • BMarker 4
    • CMarker 2
    • DMarker 3
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    Odpowiedź: C. Marker 2

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

19. Pytanie 19 z 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
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    Odpowiedź: 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. Pytanie 20 z 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
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    Odpowiedź: 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. Pytanie 21 z 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
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    Odpowiedź: D. 4 hours

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

22. Pytanie 22 z 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
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    Odpowiedź: 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. Pytanie 23 z 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
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    Odpowiedź: 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. Pytanie 24 z 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
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    Odpowiedź: 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. Pytanie 25 z 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
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    Odpowiedź: C. Above 63°C

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

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate.