Food Safety Level 2 Quiz double lesson

Which law requires all food businesses in the UK to register with their local council?

• Food Safety Act 1990

• Food Standards Agency Regulations

• Regulation EC No 852/2004

• Global Food Safety Initiative Standards

What is the primary legal responsibility of a food handler?

• To prevent any harm due to food contamination

• To ensure food is served quickly

• To cook food to their preference

• To create new recipes

Which law requires all food businesses in the UK to register with their local council?

• Food Safety Act 1990

• Food Standards Agency Regulations

• Regulation EC No 852/2004

• Global Food Safety Initiative Standards

What does HACCP stand for?

• Hazardous Analysis and Control Points

• Health and Care Control Points

• Health Analysis and Critical Control Points

• Hazard Analysis and Critical Control Points

What should a food handler do if they notice a wound on their hand?

• Ignore it until their shift ends

• Wash hands and continue working

• Immediately report it and cover it with a blue waterproof dressing

• Cover it with a coloured plaster

What is the main purpose of wearing protective clothing in food handling?

• To keep the clothes clean

• To keep the food safe from contamination

• To look professional

• To comply with fashion standards

Which type of contamination involves objects such as flies or pieces of grit?

• Biological contamination

• Physical contamination

• Chemical contamination

• Microbial contamination

What should be done to prevent cross-contamination between raw and cooked foods?

• Cook them at the same temperature

• Use the same utensils for both

• Store them together in the refrigerator

• Use separate utensils, chopping boards and storage areas

What is a critical control point in the context of food safety?

• A point where financial decisions are made

• A step where significant risks can be prevented or minimized

• A management level meeting point

• A place where food is stored

What is the first step in the FIFO method mentioned in food safety?

• Use the oldest stock last

• Use the newest stock first

• Discard the oldest stock

• Use the oldest stock first