Food Hygiene Training Test Number 3
What is the MAIN purpose of wearing protective
clothing?
A Maintains a clean image
B Keeps the employee safe
C Protects food from contamination
D Obeys company hygiene rules

2 What is a toxin?
A A micro-organism that causes illness
B A poison produced by some bacteria
C The protective form of some bacteria
D A mould that causes illness

3 Which is the SAFEST way to thaw a whole frozen
chicken?
A On the work surface in a covered container
B In a container on the bottom shelf in the fridge
C In a microwave using the defrost setting
D Wrapped and in a bowl of warm water

4 Why should food handlers NOT wear strong smelling
perfume or aftershave?
A It could cause a rash
B It could chemically contaminate food
C Customers could object
D Bacteria could be transferred to food

5 What is the MAIN reason why hair should be
covered when preparing food?
A Long hair gets in your eyes
B Hair and dandruff can fall into food
C Hats look smarter
D Hats help to keep your hair clean

6 Why should raw and cooked foods be kept
separate?
A To reduce the possibility of taint
B To prevent cross contamination
C To stop physical contamination
D To maintain quality

7 What is the BEST reason why you should NOT
wear a watch in a food preparation area?
A It might get damaged
B It will get in the way
C It may not be waterproof
D It can carry dirt and bacteria

8 Why is it important that outside waste bins are
kept clean and have lids?
A The waste rots more slowly
B It saves using bin liners
C Pests are not attracted
D They need emptying less often

9 Which of the following does NOT cause a
physical contamination risk?
A String
B Hair
C Insects
D Bacteria

10 What is meant by the term “carrier”?
A A person suffering from diarrhoea and vomiting
B Somebody who has suffered a food allergy
C A person carrying food poisoning bacteria without
symptoms
D Somebody who is suspected of having food
poisoning

http://food-safety-training.net/level2
The provision of food hygiene training courses online.
The Level 2 Award in Food Safety in Catering
The Level 3 Award in Supervising Food Safety in Catering
The Level 4 Award in Managing Food Safety in Catering
Level 2 Award in HACCP for manufacturing
Level 3 Award in supervising HACCP for manufacturing
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   • Food Hygiene Training Test Number 3  
   • Food Hygiene Training Test Number 1  
   • Food Hygiene Training Test Number 2