1. How long can hot food on display in England stay below 63 °C?
A) 30 minutes, as often as needed · B) Up to 2 hours, once only · C) Up to 4 hours, once only · D) There is no limit
Answer: B) Up to 2 hours, once only.
English law allows one single period of up to 2 hours below 63 °C. After that, follow your procedure, usually throw it away.
2. Cold food on display in England may go above 8 °C for:
A) One single period of up to 4 hours · B) Up to 8 hours a day · C) As long as it looks fresh · D) Never, not even for a minute
Answer: A) One single period of up to 4 hours.
The law allows one period of up to 4 hours, once only for each batch. Never put it back on display a second time.
3. What fridge temperature does the Food Standards Agency recommend?
A) 10 °C or below · B) 8 °C exactly · C) 5 °C or below · D) 0 °C or below
Answer: C) 5 °C or below.
The legal maximum in England is 8 °C. The FSA recommends 5 °C or below to keep a safety margin.
4. Where should raw meat go in the fridge?
A) Top shelf, so it is easy to see · B) Bottom shelf, covered, below ready-to-eat food · C) Next to the salads · D) In the door
Answer: B) Bottom shelf, covered, below ready-to-eat food.
Raw meat goes on the bottom shelf so its juices cannot drip onto food that will not be cooked again.
5. Which date label is about safety?
A) Best before · B) Display until · C) Use by · D) Packed on
Answer: C) Use by.
"Use by" is about safety: never use food after it. "Best before" is about quality.
6. You thawed raw chicken in the fridge. Can you freeze it again raw?
A) Yes, if it still feels cold · B) Yes, but only once · C) No, unless you cook it first · D) Only if it was frozen for less than a week
Answer: C) No, unless you cook it first.
Thawed food must not be refrozen unless it has been cooked in between.
7. Disinfectant works properly when:
A) It is sprayed on a greasy surface · B) The surface is cleaned first and the contact time is respected · C) It is wiped off straight away · D) It is mixed with washing-up liquid
Answer: B) The surface is cleaned first and the contact time is respected.
Dirt protects bacteria. Clean first, then leave the disinfectant for the contact time on the label.
8. You find gnawed packaging in the dry store. What do you do?
A) Throw it away and say nothing · B) Move the food to another shelf · C) Tell your manager straight away · D) Wait to see if it happens again
Answer: C) Tell your manager straight away.
Gnawed packaging is a sign of pests. Report it immediately so the business can act.
9. Can you tell if food contains harmful bacteria by smelling it?
A) Yes, it always smells bad · B) Yes, if you taste a little · C) No, food can look and smell fine and still be dangerous · D) Only with meat
Answer: C) No, food can look and smell fine and still be dangerous.
You cannot see, smell or taste most harmful bacteria.
10. In FAT TOM, the two Ts stand for:
A) Taste and Texture · B) Time and Temperature · C) Tools and Tables · D) Training and Tests
Answer: B) Time and Temperature.
FAT TOM: Food, Acidity, Time, Temperature, Oxygen and Moisture. Bacteria need all of these to grow.
11. In ideal conditions, some bacteria can double every:
A) 20 minutes · B) 2 hours · C) 12 hours · D) Day
Answer: A) 20 minutes.
At that speed one bacterium can become more than 250,000 in 6 hours.
12. Who usually inspects food businesses in the UK?
A) The police · B) Environmental health officers from the local council · C) The landlord · D) The food supplier
Answer: B) Environmental health officers from the local council.
Inspections are done by the local council's environmental health team. The result feeds the food hygiene rating.
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