PassEveryTest
Svenska

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.

  • Livsmedelssäkerhet
  • Storbritannien
  • 100 frågor
  • Kontrollerad 10 oktober 2026

Kort svar

Godkänt: Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate. Ansvarig: Training providers and awarding organisations (no government exam). Öva gratis här med 100 frågor, alla med svar och förklaring. Kontrollerad mot officiella källor den 10 oktober 2026.

Läs innan du övarBörja med Level 2 Food Hygiene Study Guide: lättlästa anteckningar, illustrationer och siffrorna att komma ihåg.

  1. Fråga 1 av 25

    Which Act is the main food safety law covering food sold in Great Britain?
    Visa svar

    Svar: 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. Fråga 2 av 25

    Under the Food Safety Act 1990, which of these is an offence?
    Visa svar

    Svar: 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. Fråga 3 av 25

    What is the "due diligence" defence under the Food Safety Act 1990?
    Visa svar

    Svar: 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. Fråga 4 av 25

    Which assimilated regulation sets the general hygiene rules for food businesses, including HACCP?
    Visa svar

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

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

  5. Fråga 5 av 25

    Who usually enforces food hygiene law in restaurants and cafés?
    Visa svar

    Svar: D. Environmental health officers from the local authority

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

  6. Fråga 6 av 25

    How far in advance should a new food business register with its local authority?
    Visa svar

    Svar: 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. Fråga 7 av 25

    Do food handlers in the UK legally need a Level 2 food hygiene certificate?
    Visa svar

    Svar: 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. Fråga 8 av 25

    Who issues a Level 2 Food Hygiene certificate?
    Visa svar

    Svar: C. A training provider or awarding organisation

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

  9. Fråga 9 av 25

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

    Svar: 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. Fråga 10 av 25

    In which UK nations must businesses display their food hygiene rating by law?
    Visa svar

    Svar: 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. Fråga 11 av 25

    What is the highest score in the Food Hygiene Rating Scheme?
    Visa svar

    Svar: D. 5

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

  12. Fråga 12 av 25

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

    Svar: C. A hygiene improvement notice

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

  13. Fråga 13 av 25

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

    Svar: 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. Fråga 14 av 25

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

    Svar: 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. Fråga 15 av 25

    What does HACCP stand for?
    Visa svar

    Svar: D. Hazard Analysis and Critical Control Point

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

  16. Fråga 16 av 25

    What must most food businesses have in place under Regulation 852/2004?
    Visa svar

    Svar: 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. Fråga 17 av 25

    What is a critical control point?
    Visa svar

    Svar: 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. Fråga 18 av 25

    What is the first HACCP principle?
    Visa svar

    Svar: A. Identify the hazards

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

  19. Fråga 19 av 25

    What is a critical limit?
    Visa svar

    Svar: 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. Fråga 20 av 25

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

    Svar: 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. Fråga 21 av 25

    Which HACCP principle involves checking that the whole system is working?
    Visa svar

    Svar: B. Verification

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

  22. Fråga 22 av 25

    Why should food safety records be kept?
    Visa svar

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

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

  23. Fråga 23 av 25

    What is "Safer food, better business" (SFBB)?
    Visa svar

    Svar: 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. Fråga 24 av 25

    Which Scottish pack helps caterers build a HACCP-based food safety system?
    Visa svar

    Svar: D. CookSafe

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

  25. Fråga 25 av 25

    What are the "4 Cs" of food hygiene?
    Visa svar

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

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

Bra att veta före provet

  • 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.

Vanliga frågor

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.

Källor

Relaterade prov