Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
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1. What is the primary reason for implementing food safety practices in catering?
A) To increase profits
B) To enhance the taste of food
C) To prevent foodborne illnesses
D) To reduce food waste
Answer: C) To prevent foodborne illnesses
Explanation: Implementing food safety practices is essential to prevent foodborne
illnesses, which can have serious health implications for consumers and economic
consequences for businesses.
2. Which of the following is a common source of foodborne illnesses?
A) Cleaning supplies
B) Incorrectly cooked food
C) Proper food storage
D) Expired packaging
Answer: B) Incorrectly cooked food
Explanation: Incorrect cooking often leads to the survival of harmful
microorganisms, making it a significant risk factor for foodborne illnesses.
, Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
3. What is a key responsibility of food handlers related to personal hygiene?
A) Cooking only vegetarian meals
B) Wearing gloves at all times
C) Reporting any illness to a supervisor
D) Avoiding contact with other staff
Answer: C) Reporting any illness to a supervisor
Explanation: Food handlers must report any illness to minimize the risk of
contaminating food and to maintain a safe food environment.
4. The HACCP system is crucial for which of the following?
A) Minimizing food presentation aesthetics
B) Ensuring food safety by identifying hazards
C) Increasing food variety on the menu
D) Enhancing the taste of dishes
Answer: B) Ensuring food safety by identifying hazards
Explanation: HACCP (Hazard Analysis and Critical Control Points) helps identify
and manage potential hazards in food preparation.
5. What temperature is considered the 'danger zone' for food storage?
, Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
A) 0°C – 5°C
B) 5°C – 63°C
C) 63°C – 75°C
D) 75°C – 100°C
Answer: B) 5°C – 63°C
Explanation: The temperature danger zone (5°C – 63°C) is the range in which
bacteria can rapidly grow, making it crucial to keep food out of this temperature
range.
6. What should be used to avoid cross-contamination during food preparation?
A) A single cutting board for all types of food
B) Color-coded cutting boards and utensils
C) Plastic wrap only
D) Washing hands intermittently
Answer: B) Color-coded cutting boards and utensils
Explanation: Color-coded equipment helps prevent cross-contamination by
ensuring raw and cooked foods are prepared with separate tools.
7. What is the primary role of the Food Standards Agency (FSA)?
A) To reduce food prices
, Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
B) To oversee food safety regulations
C) To promote food advertising
D) To distribute government food supplies
Answer: B) To oversee food safety regulations
Explanation: The FSA is responsible for ensuring that food safety regulations are
adhered to and that the public is protected from foodborne illnesses.
8. Which of the following is NOT a type of food safety hazard?
A) Biological
B) Chemical
C) Economic
D) Physical
Answer: C) Economic
Explanation: While economic factors can affect food businesses, they are not
classified as food safety hazards. The main types are biological, chemical, and
physical hazards.
9. How often should food safety training be refreshed for food handlers?
A) Every 5 years
B) Every year
(Refresher) (RQF) NEW Exam
Regenerate
Delete
1. What is the primary reason for implementing food safety practices in catering?
A) To increase profits
B) To enhance the taste of food
C) To prevent foodborne illnesses
D) To reduce food waste
Answer: C) To prevent foodborne illnesses
Explanation: Implementing food safety practices is essential to prevent foodborne
illnesses, which can have serious health implications for consumers and economic
consequences for businesses.
2. Which of the following is a common source of foodborne illnesses?
A) Cleaning supplies
B) Incorrectly cooked food
C) Proper food storage
D) Expired packaging
Answer: B) Incorrectly cooked food
Explanation: Incorrect cooking often leads to the survival of harmful
microorganisms, making it a significant risk factor for foodborne illnesses.
, Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
3. What is a key responsibility of food handlers related to personal hygiene?
A) Cooking only vegetarian meals
B) Wearing gloves at all times
C) Reporting any illness to a supervisor
D) Avoiding contact with other staff
Answer: C) Reporting any illness to a supervisor
Explanation: Food handlers must report any illness to minimize the risk of
contaminating food and to maintain a safe food environment.
4. The HACCP system is crucial for which of the following?
A) Minimizing food presentation aesthetics
B) Ensuring food safety by identifying hazards
C) Increasing food variety on the menu
D) Enhancing the taste of dishes
Answer: B) Ensuring food safety by identifying hazards
Explanation: HACCP (Hazard Analysis and Critical Control Points) helps identify
and manage potential hazards in food preparation.
5. What temperature is considered the 'danger zone' for food storage?
, Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
A) 0°C – 5°C
B) 5°C – 63°C
C) 63°C – 75°C
D) 75°C – 100°C
Answer: B) 5°C – 63°C
Explanation: The temperature danger zone (5°C – 63°C) is the range in which
bacteria can rapidly grow, making it crucial to keep food out of this temperature
range.
6. What should be used to avoid cross-contamination during food preparation?
A) A single cutting board for all types of food
B) Color-coded cutting boards and utensils
C) Plastic wrap only
D) Washing hands intermittently
Answer: B) Color-coded cutting boards and utensils
Explanation: Color-coded equipment helps prevent cross-contamination by
ensuring raw and cooked foods are prepared with separate tools.
7. What is the primary role of the Food Standards Agency (FSA)?
A) To reduce food prices
, Highfield Level 2 Award in Food Safety for Catering
(Refresher) (RQF) NEW Exam
B) To oversee food safety regulations
C) To promote food advertising
D) To distribute government food supplies
Answer: B) To oversee food safety regulations
Explanation: The FSA is responsible for ensuring that food safety regulations are
adhered to and that the public is protected from foodborne illnesses.
8. Which of the following is NOT a type of food safety hazard?
A) Biological
B) Chemical
C) Economic
D) Physical
Answer: C) Economic
Explanation: While economic factors can affect food businesses, they are not
classified as food safety hazards. The main types are biological, chemical, and
physical hazards.
9. How often should food safety training be refreshed for food handlers?
A) Every 5 years
B) Every year
