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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.

  • 食品安全
  • 英国
  • 100道题
  • 核对于2026年10月10日

快速解答

及格线：Set by your training provider. The law requires food handlers to be supervised and trained, not to hold a certificate。 主办机构：Training providers and awarding organisations (no government exam)。 在这里免费练习100道题，每道题都附有答案和解释。 已于2026年10月10日根据官方资料核对。

练习前先阅读先阅读《Level 2 Food Hygiene Study Guide》：通俗易懂的笔记、图解和需要牢记的数字。

  1. 第1题，共25题

    Which Act is the main food safety law covering food sold in Great Britain?
    显示答案

    答案: 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. 第2题，共25题

    Under the Food Safety Act 1990, which of these is an offence?
    显示答案

    答案: 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. 第3题，共25题

    What is the "due diligence" defence under the Food Safety Act 1990?
    显示答案

    答案: 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. 第4题，共25题

    Which assimilated regulation sets the general hygiene rules for food businesses, including HACCP?
    显示答案

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

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

  5. 第5题，共25题

    Who usually enforces food hygiene law in restaurants and cafés?
    显示答案

    答案: D. Environmental health officers from the local authority

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

  6. 第6题，共25题

    How far in advance should a new food business register with its local authority?
    显示答案

    答案: 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. 第7题，共25题

    Do food handlers in the UK legally need a Level 2 food hygiene certificate?
    显示答案

    答案: 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. 第8题，共25题

    Who issues a Level 2 Food Hygiene certificate?
    显示答案

    答案: C. A training provider or awarding organisation

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

  9. 第9题，共25题

    What is the Food Hygiene Rating Scheme (FHRS) used in England, Wales and Northern Ireland?
    显示答案

    答案: 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. 第10题，共25题

    In which UK nations must businesses display their food hygiene rating by law?
    显示答案

    答案: 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. 第11题，共25题

    What is the highest score in the Food Hygiene Rating Scheme?
    显示答案

    答案: D. 5

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

  12. 第12题，共25题

    What can an environmental health officer serve if a business must fix a hygiene problem within a set time?
    显示答案

    答案: C. A hygiene improvement notice

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

  13. 第13题，共25题

    What can happen if there is an imminent risk to health at a food business?
    显示答案

    答案: 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. 第14题，共25题

    Under food hygiene law, who must report symptoms of an illness that could be passed on through food?
    显示答案

    答案: 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. 第15题，共25题

    What does HACCP stand for?
    显示答案

    答案: D. Hazard Analysis and Critical Control Point

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

  16. 第16题，共25题

    What must most food businesses have in place under Regulation 852/2004?
    显示答案

    答案: 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. 第17题，共25题

    What is a critical control point?
    显示答案

    答案: 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. 第18题，共25题

    What is the first HACCP principle?
    显示答案

    答案: A. Identify the hazards

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

  19. 第19题，共25题

    What is a critical limit?
    显示答案

    答案: 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. 第20题，共25题

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

    答案: 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. 第21题，共25题

    Which HACCP principle involves checking that the whole system is working?
    显示答案

    答案: B. Verification

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

  22. 第22题，共25题

    Why should food safety records be kept?
    显示答案

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

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

  23. 第23题，共25题

    What is "Safer food, better business" (SFBB)?
    显示答案

    答案: 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. 第24题，共25题

    Which Scottish pack helps caterers build a HACCP-based food safety system?
    显示答案

    答案: D. CookSafe

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

  25. 第25题，共25题

    What are the "4 Cs" of food hygiene?
    显示答案

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

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

考前须知

  • 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.

常见问题

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.

资料来源

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