Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
1. What is the primary reason for ensuring food safety in retail?
A) To increase profits
B) To enhance business reputation
C) To protect consumer health
D) To comply with competition
Answer: C) To protect consumer health
Explanation: Ensuring food safety is crucial to prevent foodborne illnesses that
can harm consumers.
2. Which group is particularly vulnerable to foodborne illnesses?
A) Adults
B) Teenagers
C) Pregnant women
D) Athletes
Answer: C) Pregnant women
Explanation: Pregnant women are more susceptible to certain foodborne
illnesses, which can affect both the mother and the unborn child.
3. What does the Food Safety Act 1990 primarily aim to address?
, Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
A) Food labeling
B) Food hygiene standards
C) Food advertising
D) Local business regulations
Answer: B) Food hygiene standards
Explanation: The Food Safety Act 1990 focuses on ensuring that food is safe for
consumption and sets hygiene standards.
4. Which of the following is categorized as a biological hazard?
A) Cleaning agents
B) Foreign objects
C) Salmonella
D) Allergens
Answer: C) Salmonella
Explanation: Salmonella is a type of bacteria that can cause foodborne illness,
classifying it as a biological hazard.
5. What temperature range is considered the "Danger Zone" for food safety?
A) 0°C - 5°C
, Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
B) 5°C - 63°C
C) 63°C - 100°C
D) 100°C - 120°C
Answer: B) 5°C - 63°C
Explanation: This temperature range promotes the growth of harmful bacteria,
making it essential to keep food outside this zone.
6. What is the maximum safe temperature for hot holding food?
A) 60°C
B) 63°C
C) 75°C
D) 100°C
Answer: C) 75°C
Explanation: Food should be held at 75°C or higher to ensure harmful
microorganisms are eliminated.
7. What is the proper way to prevent cross-contamination in food preparation?
A) Use the same cutting board for all ingredients
B) Clean and sanitize surfaces between uses
, Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
C) Wipe hands on clothing
D) Keep raw foods and cooked foods together
Answer: B) Clean and sanitize surfaces between uses
Explanation: Cleaning surfaces prevents the transfer of pathogens from raw to
cooked foods, thereby reducing cross-contamination risks.
8. What does FIFO stand for in food storage practices?
A) Fast In, First Out
B) Full Inventory, Fresh Outside
C) First In, First Out
D) Frequent Inspection, Full Order
Answer: C) First In, First Out
Explanation: FIFO is a method of stock rotation ensuring older stock is used first,
helping maintain food freshness and safety.
9. Who is responsible for ensuring food safety within a retail establishment?
A) Only the business owner
B) All employees
C) Only the cleaning staff
Retail (RQF) Exam
1. What is the primary reason for ensuring food safety in retail?
A) To increase profits
B) To enhance business reputation
C) To protect consumer health
D) To comply with competition
Answer: C) To protect consumer health
Explanation: Ensuring food safety is crucial to prevent foodborne illnesses that
can harm consumers.
2. Which group is particularly vulnerable to foodborne illnesses?
A) Adults
B) Teenagers
C) Pregnant women
D) Athletes
Answer: C) Pregnant women
Explanation: Pregnant women are more susceptible to certain foodborne
illnesses, which can affect both the mother and the unborn child.
3. What does the Food Safety Act 1990 primarily aim to address?
, Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
A) Food labeling
B) Food hygiene standards
C) Food advertising
D) Local business regulations
Answer: B) Food hygiene standards
Explanation: The Food Safety Act 1990 focuses on ensuring that food is safe for
consumption and sets hygiene standards.
4. Which of the following is categorized as a biological hazard?
A) Cleaning agents
B) Foreign objects
C) Salmonella
D) Allergens
Answer: C) Salmonella
Explanation: Salmonella is a type of bacteria that can cause foodborne illness,
classifying it as a biological hazard.
5. What temperature range is considered the "Danger Zone" for food safety?
A) 0°C - 5°C
, Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
B) 5°C - 63°C
C) 63°C - 100°C
D) 100°C - 120°C
Answer: B) 5°C - 63°C
Explanation: This temperature range promotes the growth of harmful bacteria,
making it essential to keep food outside this zone.
6. What is the maximum safe temperature for hot holding food?
A) 60°C
B) 63°C
C) 75°C
D) 100°C
Answer: C) 75°C
Explanation: Food should be held at 75°C or higher to ensure harmful
microorganisms are eliminated.
7. What is the proper way to prevent cross-contamination in food preparation?
A) Use the same cutting board for all ingredients
B) Clean and sanitize surfaces between uses
, Highfield Level 2 Award in Food Safety for
Retail (RQF) Exam
C) Wipe hands on clothing
D) Keep raw foods and cooked foods together
Answer: B) Clean and sanitize surfaces between uses
Explanation: Cleaning surfaces prevents the transfer of pathogens from raw to
cooked foods, thereby reducing cross-contamination risks.
8. What does FIFO stand for in food storage practices?
A) Fast In, First Out
B) Full Inventory, Fresh Outside
C) First In, First Out
D) Frequent Inspection, Full Order
Answer: C) First In, First Out
Explanation: FIFO is a method of stock rotation ensuring older stock is used first,
helping maintain food freshness and safety.
9. Who is responsible for ensuring food safety within a retail establishment?
A) Only the business owner
B) All employees
C) Only the cleaning staff
