Level 2 Food Hygiene Practice Test 2026: Teste prático 4

1. Pergunta 1 de 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
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   Resposta: 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. Pergunta 2 de 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
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   Resposta: 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. Pergunta 3 de 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
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   Resposta: D. Clean protective clothing, such as a clean apron or whites

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

4. Pergunta 4 de 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
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   Resposta: 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. Pergunta 5 de 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
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   Resposta: 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. Pergunta 6 de 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
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   Resposta: 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. Pergunta 7 de 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
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   Resposta: 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. Pergunta 8 de 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
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   Resposta: 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. Pergunta 9 de 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
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   Resposta: 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. Pergunta 10 de 25

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

    • ADairy products
    • BRaw poultry
    • CReady-to-eat food
    • DCooked food
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    Resposta: B. Raw poultry

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

11. Pergunta 11 de 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
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    Resposta: 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. Pergunta 12 de 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
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    Resposta: 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. Pergunta 13 de 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
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    Resposta: A. Using older stock before newer stock

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

14. Pergunta 14 de 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
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    Resposta: C. Chilled food arriving at 12°C

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

15. Pergunta 15 de 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
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    Resposta: 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. Pergunta 16 de 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
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    Resposta: 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. Pergunta 17 de 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
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    Resposta: 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. Pergunta 18 de 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
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    Resposta: 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. Pergunta 19 de 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
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    Resposta: 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. Pergunta 20 de 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
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    Resposta: 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. Pergunta 21 de 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
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    Resposta: 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. Pergunta 22 de 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
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    Resposta: D. Droppings, gnaw marks and smear marks

    Report signs of pests to your manager straight away.

23. Pergunta 23 de 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
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    Resposta: 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. Pergunta 24 de 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
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    Resposta: A. Report it to your manager immediately

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

25. Pergunta 25 de 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
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    Resposta: 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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O exame real: Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate.