Food Hygiene Mock Test

To get a feel for how our system works and to help you prepare for your food hygiene certification, we invite you to try out our free food hygiene mock test. This mock test is designed to simulate the actual testing experience, allowing you to familiarize yourself with the format, question types, and content of the real exam. By taking our free mock test, you’ll be able to assess your knowledge, identify areas where you need to focus your studying, and gain confidence in your ability to pass the actual food hygiene certification exam, all while getting a sense of how our system works and how it can support you in achieving your certification goals. Take the test below.

Course Details

Course Name

Food Hygiene Practice Test

Level

N/A

Duration

5 minutes

Type

Self Guided

Cost

Free

Accredited

Mock Test

Take LVL1 Food Hygiene

Take LVL2 Food Hygiene

Food Hygiene Practice Test

The exam will assess your knowledge and understanding of food hygiene and safety practices in the UK. It will cover a range of topics, including the principles of food safety, personal hygiene, cleaning and waste management, temperature control, and the storage and handling of food. You will be expected to demonstrate your knowledge of legislation and regulations, such as the Food Safety and Hygiene (England) Regulations 2013, and be able to identify potential hazards and risks associated with food handling and preparation.

1 / 10

Which of the following is NOT correct

All bacteria are killed by heat

Food should be cooked to at least 75°C

Temperatures between 5°C and 63°C are called the Danger Zone

Temperature at the core of the food should be checked

2 / 10

Which statement is a CORRECT guideline for reheating food

Food can be reheated as often as desired

Heat directly from frozen

Heat to at least 50C for 30 minutes

Heat to at least 75C for 3 minutes

3 / 10

Which group are all common food pests?

Woodlice, dogs and rats

Flies, mice and cockroaches

Cockroaches, bees and bats

Birds, dogs and spiders

4 / 10

Which one of the following is not a high risk food?

Cooked meat

Milk / Cream

Cooked Rice

Bread

5 / 10

At work, the best way to dry your hands after washing is?

Using a warm air dryer

Give them a shake

Using a cotton towel

Using a paper towel

6 / 10

The temperature inside your fridge should be:

10°C

4°C

0°C

-2°C

7 / 10

Food poisoning only occurs because of bad practice in?

Restaurants

Retail shops

Home or domestic kitchens

Any of the above

8 / 10

What is the best method of controlling bacterial growth on food?

Minimising the time for food preparation at room temperature

Ensuring that the cooking temperature is above 75 °C

Covering food stored within a food preparation area

Purchasing food from reputable suppliers

9 / 10

What is the good practice temperature range for a refrigerator containing high risk foods?

-2 - 0°C

1 - 5°C

5 - 9°C

10 - 15°C

10 / 10

Which pathogenic bacteria is commonly associated with chicken and eggs?

Staphylococcus

Salmonella

Bacillus cereus

Escherichia coli (E. coli)

Your score is

The average score is 0%

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