Mock test: Level 2 food safety

-Use this mock test to see what your staff know about food safety. You can copy & paste this into a word document or get staff to view this post and write their answers on a plain pieces of paper. If individuals struggle with writing, have them complete it verbally. (Marks are for guidance when completing normal NCOH courses)

1) Name at least 1 Pathogenic Bacteria commonly associated with raw poultry (2 Marks)

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2) When should you wash your hands whilst working in a kitchen? Name as many as possible. (4 Marks)

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3) What is the maximum Legal temperature for storing cold ‘ready to eat’ foods? (1 Mark)

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4) What is a common source for the pathogenic Bacteria ‘Staphylococcus aureus’? (1 Mark)

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5) What Symptoms does a ‘Carrier’ show in regards to food poisoning bacteria? (1 Mark)


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6) Name at least one food product associated with Acrylamide (2 Marks)

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7) What can cause an ‘Anaphylatic shock’ when thinking about food safety ?(1 Mark)

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8) Name at least 2 food products that contain Gluten (2 Marks)

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9) What is the legal Temperature ‘Re-heated’ food must reach before being served? (1 Mark)


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10) How many times can cooked food be re-heated? (1 Mark)


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11) What does HACCP stand for?(2 Marks)
H____________,A____________,C______________,C____________,P____________.  
 

12) How long must you wait before returning to work after the symptoms of sickness & Diarrhoea have cleared? (1 Mark)

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13) Bacillus Cereus is a pathogenic bacteria commonly found in what food product? (1 Mark)

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14) Give an example of Cross contamination. (1 Mark)

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15) Name at least 2 signs pests have been present in a food room. (2 Marks)

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