LEVEL 2 FOOD SAFETY EXAM
QUESTIONS AND ANSWERS
1 hour to 36 hours - ANSWER-Incubation period for food poisoning?
Hazard with regard to food? - ANSWER-The cooling of food
Diarrhoea, vomiting and nausea - ANSWER-must all be reported to the manager?
Types of contamination - ANSWER-Chemical
Microbiological (Biological)
Physical
Allergenic.
Sources of food poisoning bacteria - ANSWER-People, raw food,
insects, rodents,
soil/dust, refuse/waste, animals/birds.
Sterilisation - ANSWER-The process of destroying all
microorganisms and their spores.
Sanitizer - ANSWER-A detergent and
disinfectant combined.
Disinfectant - ANSWER-A chemical used to reduce
microorganisms to a safe level.
Toxins - ANSWER-Poisons produced by pathogens
Spore - ANSWER-A resistant resting phase of certain bacteria, Resistant resting
phase
Survive high temperatures
Survive chemicals
Survive dehydration.
Safe food - ANSWER-Food which is free of contaminants and will not cause harm,
injury or illness.
Risk groups - ANSWER-The very young, allergen sensitive people, pregnant
women. elderly, ill people
Food safety are - ANSWER-all measures necessary to ensure food is free of
contaminants and will not cause any harm.
Food poisoning is - ANSWER-an acute illness, usually with
symptoms of diarrhoea and/or
QUESTIONS AND ANSWERS
1 hour to 36 hours - ANSWER-Incubation period for food poisoning?
Hazard with regard to food? - ANSWER-The cooling of food
Diarrhoea, vomiting and nausea - ANSWER-must all be reported to the manager?
Types of contamination - ANSWER-Chemical
Microbiological (Biological)
Physical
Allergenic.
Sources of food poisoning bacteria - ANSWER-People, raw food,
insects, rodents,
soil/dust, refuse/waste, animals/birds.
Sterilisation - ANSWER-The process of destroying all
microorganisms and their spores.
Sanitizer - ANSWER-A detergent and
disinfectant combined.
Disinfectant - ANSWER-A chemical used to reduce
microorganisms to a safe level.
Toxins - ANSWER-Poisons produced by pathogens
Spore - ANSWER-A resistant resting phase of certain bacteria, Resistant resting
phase
Survive high temperatures
Survive chemicals
Survive dehydration.
Safe food - ANSWER-Food which is free of contaminants and will not cause harm,
injury or illness.
Risk groups - ANSWER-The very young, allergen sensitive people, pregnant
women. elderly, ill people
Food safety are - ANSWER-all measures necessary to ensure food is free of
contaminants and will not cause any harm.
Food poisoning is - ANSWER-an acute illness, usually with
symptoms of diarrhoea and/or
