Highfield Level 2 Award in Food Safety in Catering Exam
1. Why is food safety legislation important in catering?
A) It is not important.
B) It helps prevent foodborne illnesses.
C) It only applies to large businesses.
D) It is only relevant to food storage.
Answer: B) It helps prevent foodborne illnesses.
Explanation: Food safety legislation is essential in catering to set standards that
prevent foodborne illnesses, ensuring the health and safety of consumers.
2. What is HACCP?
A) Hazard Analysis and Critical Control Point
B) Health Assessment and Critical Control Plan
C) Health Analysis and Control of Pathogens
D) Hazardous Analysis and Control Point
Answer: A) Hazard Analysis and Critical Control Point.
Explanation: HACCP is a systematic preventive approach to food safety that
focuses on identifying and controlling hazards that could cause foodborne
illnesses.
3. Which group is most vulnerable to foodborne illnesses?
A) Young adults
,Highfield Level 2 Award in Food Safety in Catering Exam
B) Elderly people
C) Middle-aged individuals
D) Athletes
Answer: B) Elderly people.
Explanation: Elderly individuals are generally more susceptible to foodborne
illnesses due to weaker immune systems.
4. What is the main goal of food safety standards?
A) To increase food production
B) To reduce food costs
C) To protect public health
D) To enhance flavor
Answer: C) To protect public health.
Explanation: Food safety standards aim primarily to protect public health by
preventing foodborne illnesses and ensuring safe food practices.
5. What is cross-contamination?
A) Transferring bacteria from one food to another
B) Cooking food at improper temperatures
C) Storing cooked food with raw food
,Highfield Level 2 Award in Food Safety in Catering Exam
D) Using unsanitized utensils
Answer: A) Transferring bacteria from one food to another.
Explanation: Cross-contamination occurs when harmful microorganisms are
transferred from one food item to another, increasing the risk of foodborne
illness.
6. When is the best time to wash hands?
A) Only after using the restroom
B) Before preparing food and after touching raw food
C) Only when hands look dirty
D) Once at the start of the day
Answer: B) Before preparing food and after touching raw food.
Explanation: Hand washing should occur frequently, especially before handling
food and after contact with raw foods to minimize contamination risks.
7. What does FIFO stand for in food storage?
A) First In, First Only
B) First In, First Out
C) Fast In, Fast Out
D) Fresh In, Fresh Out
Answer: B) First In, First Out.
, Highfield Level 2 Award in Food Safety in Catering Exam
Explanation: FIFO is a storage system in which the oldest stock is used first to
ensure food is utilized before its expiration and to prevent spoilage.
8. What is the minimum internal cooking temperature for poultry?
A) 60°C
B) 70°C
C) 75°C
D) 80°C
Answer: C) 75°C.
Explanation: Poultry must reach an internal temperature of at least 75°C to
ensure that harmful bacteria are killed.
9. How should food allergens be managed in a catering environment?
A) Ignored unless a customer mentions them
B) Widely distributed without any measures
C) Identified, labeled, and communicated to staff
D) Only noted on the menu
Answer: C) Identified, labeled, and communicated to staff.
Explanation: Proper management of allergens involves clearly labeling them and
ensuring staff is aware to prevent cross-contact and inform customers.
1. Why is food safety legislation important in catering?
A) It is not important.
B) It helps prevent foodborne illnesses.
C) It only applies to large businesses.
D) It is only relevant to food storage.
Answer: B) It helps prevent foodborne illnesses.
Explanation: Food safety legislation is essential in catering to set standards that
prevent foodborne illnesses, ensuring the health and safety of consumers.
2. What is HACCP?
A) Hazard Analysis and Critical Control Point
B) Health Assessment and Critical Control Plan
C) Health Analysis and Control of Pathogens
D) Hazardous Analysis and Control Point
Answer: A) Hazard Analysis and Critical Control Point.
Explanation: HACCP is a systematic preventive approach to food safety that
focuses on identifying and controlling hazards that could cause foodborne
illnesses.
3. Which group is most vulnerable to foodborne illnesses?
A) Young adults
,Highfield Level 2 Award in Food Safety in Catering Exam
B) Elderly people
C) Middle-aged individuals
D) Athletes
Answer: B) Elderly people.
Explanation: Elderly individuals are generally more susceptible to foodborne
illnesses due to weaker immune systems.
4. What is the main goal of food safety standards?
A) To increase food production
B) To reduce food costs
C) To protect public health
D) To enhance flavor
Answer: C) To protect public health.
Explanation: Food safety standards aim primarily to protect public health by
preventing foodborne illnesses and ensuring safe food practices.
5. What is cross-contamination?
A) Transferring bacteria from one food to another
B) Cooking food at improper temperatures
C) Storing cooked food with raw food
,Highfield Level 2 Award in Food Safety in Catering Exam
D) Using unsanitized utensils
Answer: A) Transferring bacteria from one food to another.
Explanation: Cross-contamination occurs when harmful microorganisms are
transferred from one food item to another, increasing the risk of foodborne
illness.
6. When is the best time to wash hands?
A) Only after using the restroom
B) Before preparing food and after touching raw food
C) Only when hands look dirty
D) Once at the start of the day
Answer: B) Before preparing food and after touching raw food.
Explanation: Hand washing should occur frequently, especially before handling
food and after contact with raw foods to minimize contamination risks.
7. What does FIFO stand for in food storage?
A) First In, First Only
B) First In, First Out
C) Fast In, Fast Out
D) Fresh In, Fresh Out
Answer: B) First In, First Out.
, Highfield Level 2 Award in Food Safety in Catering Exam
Explanation: FIFO is a storage system in which the oldest stock is used first to
ensure food is utilized before its expiration and to prevent spoilage.
8. What is the minimum internal cooking temperature for poultry?
A) 60°C
B) 70°C
C) 75°C
D) 80°C
Answer: C) 75°C.
Explanation: Poultry must reach an internal temperature of at least 75°C to
ensure that harmful bacteria are killed.
9. How should food allergens be managed in a catering environment?
A) Ignored unless a customer mentions them
B) Widely distributed without any measures
C) Identified, labeled, and communicated to staff
D) Only noted on the menu
Answer: C) Identified, labeled, and communicated to staff.
Explanation: Proper management of allergens involves clearly labeling them and
ensuring staff is aware to prevent cross-contact and inform customers.
