Level 2 Food Safety and Hygiene for Catering
Exam 2026–2027 Newest Update 100 Questions
with Practice Questions and Answers Pack Grade
A Plus Guaranteed
1. What is the main purpose of food hygiene?
A. To improve taste
B. To prevent food poisoning
C. To increase shelf life only
D. To reduce cooking time
Food hygiene prevents contamination that can cause foodborne illness.
2. What temperature is the “danger zone” for bacterial growth?
A. 0°C to 5°C
B. 5°C to 63°C
C. 63°C to 100°C
D. -18°C to 0°C
Bacteria multiply rapidly between 5°C and 63°C.
3. What is a common symptom of food poisoning?
A. Hair loss
B. Vomiting and diarrhea
C. Improved appetite
D. Better digestion
Food poisoning often causes gastrointestinal illness.
4. Which is a high-risk food?
A. Bread
B. Cooked rice
C. Sugar
D. Salt
Cooked rice can support bacterial growth if not stored properly.
5. What should be done before handling food?
A. Wear jewelry
B. Wash hands properly
C. Apply perfume
D. Blow nose without washing hands
Handwashing removes harmful microorganisms.
6. What does cross-contamination mean?
A. Cooking food twice
B. Transfer of bacteria from one food to another
C. Freezing food
D. Overcooking food
It often occurs between raw and cooked foods.
7. What is the correct storage temperature for chilled food?
A. 10°C
, B. 0°C to 5°C
C. 15°C
D. 25°C
Chilling slows bacterial growth.
8. Which is a physical contaminant?
A. Salmonella
B. Glass piece
C. E.coli
D. Norovirus
Physical contaminants include foreign objects.
9. What is the main function of cleaning?
A. Kill all bacteria
B. Remove dirt and food residues
C. Add flavor
D. Sterilize equipment
Cleaning reduces contamination but does not always kill microbes.
10. What should be done with damaged food packaging?
A. Use it immediately
B. Reject it
C. Wash and use
D. Freeze it
Damaged packaging may indicate contamination.
11. What is the safest way to defrost frozen food?
A. Room temperature
B. Refrigerator
C. Hot water
D. Sunlight
Refrigerator defrosting keeps food safe.
12. Which bacteria causes typhoid?
A. E.coli
B. Salmonella typhi
C. Listeria
D. Bacillus
It spreads through contaminated food and water.
13. What is HACCP?
A. A cooking method
B. Food safety management system
C. A cleaning product
D. A storage container
HACCP identifies food safety hazards.
14. What is the correct handwashing duration?
A. 5 seconds
B. 20 seconds minimum
C. 1 minute
D. 2 minutes
Proper washing removes pathogens effectively.
Exam 2026–2027 Newest Update 100 Questions
with Practice Questions and Answers Pack Grade
A Plus Guaranteed
1. What is the main purpose of food hygiene?
A. To improve taste
B. To prevent food poisoning
C. To increase shelf life only
D. To reduce cooking time
Food hygiene prevents contamination that can cause foodborne illness.
2. What temperature is the “danger zone” for bacterial growth?
A. 0°C to 5°C
B. 5°C to 63°C
C. 63°C to 100°C
D. -18°C to 0°C
Bacteria multiply rapidly between 5°C and 63°C.
3. What is a common symptom of food poisoning?
A. Hair loss
B. Vomiting and diarrhea
C. Improved appetite
D. Better digestion
Food poisoning often causes gastrointestinal illness.
4. Which is a high-risk food?
A. Bread
B. Cooked rice
C. Sugar
D. Salt
Cooked rice can support bacterial growth if not stored properly.
5. What should be done before handling food?
A. Wear jewelry
B. Wash hands properly
C. Apply perfume
D. Blow nose without washing hands
Handwashing removes harmful microorganisms.
6. What does cross-contamination mean?
A. Cooking food twice
B. Transfer of bacteria from one food to another
C. Freezing food
D. Overcooking food
It often occurs between raw and cooked foods.
7. What is the correct storage temperature for chilled food?
A. 10°C
, B. 0°C to 5°C
C. 15°C
D. 25°C
Chilling slows bacterial growth.
8. Which is a physical contaminant?
A. Salmonella
B. Glass piece
C. E.coli
D. Norovirus
Physical contaminants include foreign objects.
9. What is the main function of cleaning?
A. Kill all bacteria
B. Remove dirt and food residues
C. Add flavor
D. Sterilize equipment
Cleaning reduces contamination but does not always kill microbes.
10. What should be done with damaged food packaging?
A. Use it immediately
B. Reject it
C. Wash and use
D. Freeze it
Damaged packaging may indicate contamination.
11. What is the safest way to defrost frozen food?
A. Room temperature
B. Refrigerator
C. Hot water
D. Sunlight
Refrigerator defrosting keeps food safe.
12. Which bacteria causes typhoid?
A. E.coli
B. Salmonella typhi
C. Listeria
D. Bacillus
It spreads through contaminated food and water.
13. What is HACCP?
A. A cooking method
B. Food safety management system
C. A cleaning product
D. A storage container
HACCP identifies food safety hazards.
14. What is the correct handwashing duration?
A. 5 seconds
B. 20 seconds minimum
C. 1 minute
D. 2 minutes
Proper washing removes pathogens effectively.
