I85PREP
⌘ K
PFA Level 2 Food Safety study materials
PFA Level 2 Food Safety study resources

PFA Level 2 Food Safety practice questions

One question at a time. Build your PFA Level 2 Food Safety understanding.

First 50 of 200 questions. Each one lists the choices, the correct answer, and an explanation. The checker at the top of this page saves progress in this browser when it is available.

Continue in the practice tool above to load more questions, 50 at a time.

Question 1Food safety hazards and contamination

A food handler has diarrhoea and vomiting before starting a shift in a food preparation area. Under Level 2 food safety principles, what is the correct action?

  1. Work only with wrapped, low-risk foods until symptoms settle
  2. Wear gloves and continue preparing food as normal
  3. Take an anti-diarrhoeal medicine and begin the shift
  4. Report the symptoms to the manager and stay away from food handling duties Correct answer.

Explanation

Anyone suffering from diarrhoea or vomiting must report it to their supervisor and be excluded from food handling, because these symptoms can indicate infectious illness such as norovirus or Salmonella. Exclusion protects customers and allows the manager to decide on return-to-work timing, typically 48 hours after symptoms stop.

Question 2Food safety hazards and contamination

Which of the following is a physical food safety hazard?

  1. Cleaning chemical residue on a chopping board
  2. Mould growing on stored bread
  3. Broken glass from a light fitting falling onto a preparation table Correct answer.
  4. Campylobacter bacteria on raw chicken

Explanation

Physical hazards are hard or foreign objects that can injure a consumer, such as glass, metal, plastic or bone. Bacteria, chemicals and mould are biological or chemical hazards rather than physical ones, so they belong in different hazard categories.

Question 3Food safety hazards and contamination

Raw chicken is stored on a shelf directly above an uncovered bowl of salad in a refrigerator. What is the main contamination risk?

  1. Cross-contamination from dripping juices onto the ready-to-eat salad Correct answer.
  2. Loss of flavour in the chicken from the salad
  3. Freezing of the salad caused by the cold chicken
  4. Chemical contamination from the salad dressing

Explanation

Raw poultry juices can drip downwards and transfer pathogens such as Campylobacter and Salmonella onto ready-to-eat food, which will not be cooked before eating. Raw meat should always be stored below ready-to-eat foods and in covered containers.

Question 4Food safety hazards and contamination

What does the term 'danger zone' refer to in food safety?

  1. The period after cooking when food must be eaten
  2. The humidity level at which dry goods spoil
  3. The temperature range in which bacteria multiply most rapidly Correct answer.
  4. The area of a kitchen where knives are stored

Explanation

The danger zone is generally the temperature range of 8°C to 63°C, within which bacteria can multiply quickly, with the fastest growth around 37°C. Keeping food outside this range limits bacterial growth and reduces the risk of foodborne illness.

Question 5Food safety hazards and contamination

Which practice best prevents contamination of food by a food handler's hands?

  1. Washing hands thoroughly with soap and warm water at appropriate times Correct answer.
  2. Using hand sanitiser as a substitute for handwashing
  3. Rinsing hands briefly in cold water between tasks
  4. Wiping hands on a clean tea towel after handling raw meat

Explanation

Effective handwashing with soap and warm water removes dirt, grease and microorganisms from the hands and is the most important control against transferring pathogens to food. It should be done before handling food and after tasks such as handling raw meat or using the toilet.

Question 6Food safety hazards and contamination

A delivery of chilled food arrives at 12°C. What should the food handler do?

  1. Accept it and cook it straight away
  2. Accept it and place it immediately in the freezer
  3. Reject the delivery and record the reason Correct answer.
  4. Accept it and store it at room temperature until needed

Explanation

Chilled deliveries should arrive at or below 8°C, so a reading of 12°C indicates a temperature control failure that may have allowed bacterial growth. The safe action is to reject the delivery and record the decision, rather than accept food that may be unsafe.

Question 7Food safety hazards and contamination

Which of these is a chemical food safety hazard?

  1. A cleaning fluid stored in an unlabelled drinks bottle Correct answer.
  2. A piece of wire from a scouring pad
  3. Salmonella in raw eggs
  4. A hair found in a sandwich

Explanation

Chemical hazards include cleaning chemicals, pesticides and other substances that can contaminate food and cause illness or injury. Decanting cleaning fluid into an unlabelled drinks bottle creates a serious risk of accidental consumption or use on food.

Question 8Food safety hazards and contamination

Why must raw and ready-to-eat foods be kept separate during preparation?

  1. To prevent pathogens from raw food transferring to food that will not be cooked Correct answer.
  2. To reduce the amount of washing-up needed
  3. To save time when plating meals
  4. To keep the colours of the foods from mixing

Explanation

Raw foods such as meat and poultry carry pathogens that are destroyed by cooking, but ready-to-eat foods are eaten without a kill step. Separation, including using different boards and utensils, prevents cross-contamination that could cause illness.

Question 9Food safety hazards and contamination

A chef notices a build-up of food debris and grease behind a large mixer that is difficult to move. What is the most appropriate control?

  1. Cover the gap with cardboard to hide the debris
  2. Include the area in a cleaning schedule with access for regular cleaning Correct answer.
  3. Spray the area with air freshener to mask any odour
  4. Ignore it because the mixer is heavy and rarely moved

Explanation

Food debris and grease provide food and moisture for pests and microorganisms, so difficult-to-reach areas must be included in a documented cleaning schedule with a method for gaining access. Regular cleaning of such areas prevents pest attraction and contamination.

Question 10Food safety hazards and contamination

Which statement correctly describes spores as a food safety hazard?

  1. Some bacterial spores survive normal cooking and can germinate if food is cooled slowly Correct answer.
  2. Spores are a type of physical hazard found in flour
  3. Spores are destroyed instantly at 20°C
  4. Spores only affect food stored below 0°C

Explanation

Certain bacteria such as Clostridium perfringens and Bacillus cereus form spores that resist ordinary cooking temperatures. If food is cooled slowly and kept warm, these spores can germinate into active bacteria and produce illness, which is why rapid cooling and hot holding matter.

Question 11Food safety hazards and contamination

A food business uses a colour-coded chopping board system. Which pairing is conventionally correct?

  1. Red board for cooked meat and green board for raw meat
  2. Red board for raw meat and blue board for raw fish Correct answer.
  3. Blue board for cooked rice and white board for raw meat
  4. Yellow board for salad and brown board for raw poultry

Explanation

Colour-coded boards help segregate raw and ready-to-eat foods to prevent cross-contamination. In the widely used scheme, red is for raw meat and blue for raw fish, while green is typically used for fruit and salad and yellow for cooked meats.

Question 12Food safety hazards and contamination

A hot dish is being held for service on a buffet. Which control best limits bacterial growth?

  1. Hold it at 40°C and stir it occasionally
  2. Hold it at room temperature for no more than four hours
  3. Hold it at 50°C and reheat it at the end of service
  4. Hold it at 63°C or above and check the temperature regularly Correct answer.

Explanation

Hot holding at 63°C or above keeps food out of the danger zone and prevents bacteria from multiplying during service. Regular temperature checks confirm the control is working and allow corrective action if the food drops below the limit.

Question 13Food safety hazards and contamination

Which situation is most likely to cause contamination of food by Staphylococcus aureus?

  1. Using a wooden board for raw fish
  2. Undercooking a chicken portion
  3. Storing flour in a damp store room
  4. A handler with a skin infection touching food with bare hands Correct answer.

Explanation

Staphylococcus aureus is commonly carried on the skin, in the nose and in infected wounds, and it produces toxins when it multiplies in food. A handler with a skin infection touching food with bare hands can transfer the organism, and the toxin is not destroyed by later reheating.

Question 14Food safety hazards and contamination

A food handler returns to work after two days of vomiting. When may they normally resume handling open food?

  1. As soon as they feel well enough to work
  2. After one full shift on non-food duties
  3. Immediately after taking an anti-emetic tablet
  4. After 48 hours free of symptoms and with the manager's agreement Correct answer.

Explanation

Following vomiting or diarrhoea, a food handler should normally be excluded until 48 hours after symptoms have stopped, because pathogens can still be shed during that period. The manager should confirm the return to food duties in line with the business's policy.

Question 15Food safety hazards and contamination

What is the primary purpose of a food safety management system based on HACCP principles?

  1. To guarantee that no customer will ever become ill
  2. To satisfy insurers rather than protect consumers
  3. To replace the need for staff training
  4. To identify significant hazards and put controls in place at critical points Correct answer.

Explanation

HACCP-based systems identify significant food safety hazards, establish control measures and critical control points, and set monitoring and corrective actions. This proactive approach focuses effort on the steps that matter most for producing safe food.

Question 16Food safety hazards and contamination

A vacuum-packed chilled fish product is found with a swollen pack. What is the most likely explanation and correct action?

  1. A labelling error; the product can be re-labelled and sold
  2. Normal packaging behaviour; the product can be sold as usual
  3. Freezer burn; the product can be trimmed and used
  4. Gas-producing bacterial growth; the product should be rejected or discarded Correct answer.

Explanation

Swollen vacuum packs usually indicate gas production by bacteria, which may include anaerobic pathogens such as Clostridium botulinum. The product should not be used and should be rejected or discarded and reported to the supplier.

Question 17Food safety hazards and contamination

Which of the following best describes a 'high-risk food'?

  1. A dry food such as plain flour stored in a sealed container
  2. A food that is ready to eat, moist and supports bacterial growth, such as cooked rice Correct answer.
  3. A jar of high-sugar jam that has not been opened
  4. A whole, unpeeled onion kept in a cool store

Explanation

High-risk foods are usually ready-to-eat, high in protein or moisture and able to support the growth of pathogens, examples being cooked rice, cooked meats, dairy products and shellfish. Dry or acidic foods are lower risk because they do not readily support bacterial growth.

Question 18Food safety hazards and contamination

A pest control technician reports rodent droppings near dry goods. Which combination of actions is most appropriate?

  1. Store the food in open sacks to allow inspection
  2. Place traps only and take no other action
  3. Sweep the droppings away and continue using the food
  4. Discard affected food, clean and disinfect the area, and close the access route Correct answer.

Explanation

Rodent droppings can carry pathogens such as Salmonella and Leptospira, so affected food must be discarded and the area cleaned and disinfected. The entry route must be sealed and pest control measures maintained to prevent recurrence.

Question 19Food safety hazards and contamination

What is the correct way to defrost a frozen chicken safely?

  1. Thaw it on the kitchen bench at room temperature
  2. Thaw it in a covered container in the refrigerator, below ready-to-eat foods Correct answer.
  3. Thaw it in a sink of warm water overnight
  4. Thaw it in direct sunlight before cooking

Explanation

Defrosting in the refrigerator keeps the food out of the danger zone while it thaws, and covering it and placing it below ready-to-eat foods prevents drip contamination. Food must be fully thawed before cooking so that heat penetrates evenly.

Question 20Food safety hazards and contamination

A food handler is asked to prepare a sandwich for a customer with a known severe nut allergy. Which control is most important?

  1. Remove visible nuts from the finished sandwich
  2. Rely on the customer to notice any nuts in the sandwich
  3. Use the same utensils but wipe them with a dry cloth
  4. Prevent cross-contact with nut-containing ingredients and equipment Correct answer.

Explanation

For allergens, even trace amounts can trigger a severe reaction, so the key control is preventing cross-contact through separate equipment, clean surfaces and careful ingredient control. Removing visible nuts does not remove allergen protein that has already transferred.

Question 21Food safety hazards and contamination

Which of these is the most reliable way to confirm that a cooking process has made food safe?

  1. Judging the colour of the outside of the food
  2. Measuring the core temperature with a probe and checking it meets the required time and temperature Correct answer.
  3. Tasting a small sample to see if it seems cooked
  4. Relying on the cooking time stated on the packaging alone

Explanation

Pathogen destruction depends on the temperature reached at the centre of the food and the time held at that temperature, so a calibrated probe measurement is the reliable check. Visual or taste judgements cannot confirm that the core has reached a safe temperature.

Question 22Food safety hazards and contamination

A cleaning chemical is transferred into a spray bottle for use in the kitchen. Which control is essential?

  1. Label the bottle clearly with the chemical name and keep it away from food Correct answer.
  2. Use the bottle without a label to save time
  3. Store the bottle next to the open ingredients for convenience
  4. Mix the chemical with another cleaner to increase strength

Explanation

Chemicals must be clearly labelled and kept separate from food to prevent accidental contamination or consumption. Mixing different chemicals can produce dangerous reactions and should be avoided unless the manufacturer specifies it.

Question 23Food safety hazards and contamination

A batch of cooked rice is left to cool on the bench for several hours before refrigeration. Which hazard is most associated with this practice?

  1. Contamination by broken glass
  2. Growth of Bacillus cereus and toxin formation Correct answer.
  3. Loss of vitamin content
  4. Development of an allergen

Explanation

Cooked rice left at room temperature allows Bacillus cereus spores to germinate and produce toxins, which are not destroyed by reheating. Rice should be cooled rapidly, ideally within 90 minutes, and refrigerated promptly.

Question 24Food safety hazards and contamination

A manager reviews a supplier's chilled delivery records and finds that the vehicle temperature logger shows a two-hour gap in data. What is the most appropriate response?

  1. Treat the batch as unverified and seek assurance before accepting it Correct answer.
  2. Accept the batch and rely on the cooking step to make it safe
  3. Accept the batch and note the gap only if a customer complains
  4. Accept the batch because the food looked cold to the touch

Explanation

Without continuous temperature records the chilled chain cannot be verified, so the batch should be treated as unverified until the supplier provides adequate assurance. Touch is unreliable and a cooking step does not justify accepting food that may have been temperature-abused.

Question 25Food safety hazards and contamination

A food handler with a healed but uncovered cut on the hand is preparing ready-to-eat food. Which control is appropriate?

  1. Cover the cut with a brightly coloured waterproof dressing and a glove Correct answer.
  2. Leave the cut uncovered so that it can dry out
  3. Continue working but avoid touching the food directly
  4. Cover the cut with a fabric plaster alone

Explanation

Cuts must be covered with a waterproof dressing, ideally brightly coloured and detectable, and a glove should be worn over a hand dressing when handling ready-to-eat food. This prevents both microbial contamination and the dressing itself becoming a physical hazard.

Question 26Food safety hazards and contamination

Which bacterium is most commonly associated with food poisoning caused by eating undercooked poultry?

  1. Campylobacter jejuni Correct answer.
  2. Staphylococcus aureus
  3. Bacillus cereus
  4. Clostridium botulinum

Explanation

Campylobacter is the most frequent cause of bacterial food poisoning in many countries and is strongly linked to raw and undercooked poultry, plus cross-contamination from poultry juices. Thorough cooking and preventing raw poultry juices from touching ready-to-eat food are the key controls.

Question 27Food safety hazards and contamination

Which type of hazard is a fragment of broken glass that has fallen into a salad?

  1. Microbiological
  2. Physical Correct answer.
  3. Chemical
  4. Allergenic

Explanation

Physical hazards are hard or sharp foreign objects that can injure a consumer, such as glass, metal, bone, stones or plastic. They are controlled by good maintenance, breakage procedures and visual checks rather than by temperature or chemical controls.

Question 28Food safety hazards and contamination

A food handler is preparing raw chicken and then plans to chop salad vegetables on the same board. What is the most appropriate action?

  1. Turn the board over and chop the vegetables on the other side
  2. Wipe the board with a dry cloth and continue chopping
  3. Clean and disinfect the board, or use a separate board for the vegetables Correct answer.
  4. Rinse the board briefly under cold water before reuse

Explanation

Raw poultry juices carry pathogens such as Campylobacter and Salmonella, so the board must be cleaned and disinfected before any ready-to-eat food touches it, or a separate board used. A dry wipe, a brief rinse or flipping the board all leave contamination that can transfer to the salad.

Question 29Food safety hazards and contamination

A food handler has diarrhoea and is scheduled to work with open food. What is the correct action?

  1. Work as normal provided gloves are worn
  2. Move to a role washing dishes only
  3. Take an anti-diarrhoeal medicine and start the shift
  4. Report to the manager and be excluded from food handling until symptom-free for the required period Correct answer.

Explanation

Diarrhoea and vomiting may indicate an infectious illness such as norovirus or a food-poisoning bacterium, so the handler must tell the manager and stay away from food handling. Exclusion periods are set so the person does not return while still shedding the organism.

Question 30Food safety hazards and contamination

A frozen turkey is being thawed for the next day's service. Which method best controls bacterial growth during thawing?

  1. Placing it near a hot oven to speed up the process
  2. Leaving it on a kitchen bench overnight at room temperature
  3. Thawing it in the refrigerator on a tray on the bottom shelf Correct answer.
  4. Thawing it in a sink of warm water for several hours

Explanation

Thawing under refrigeration keeps the outside of the food cold while the centre defrosts, limiting the time the meat spends in the temperature danger zone. A tray on the bottom shelf also stops thaw juices dripping onto other foods.

Question 31Food safety hazards and contamination

A vacuum-packed chilled product is left with a swollen pack. What is the most likely cause and the correct response?

  1. Condensation from the chiller; dry the pack and place it back on sale
  2. Freezer burn; trim the affected area and sell it
  3. Normal ageing of the packaging; open and smell it to decide
  4. Gas produced by bacterial growth, possibly Clostridium botulinum; do not open or sell it and report it Correct answer.

Explanation

A swollen vacuum pack usually indicates gas-producing bacteria, and in anaerobic packaging this can include Clostridium botulinum, whose toxin is dangerous. The product must not be opened, tasted or sold and should be reported and discarded according to procedure.

Question 32Food safety hazards and contamination

A food business receives a delivery of raw and ready-to-eat chilled foods together on one vehicle with no separation. Which action best protects food safety?

  1. Accept everything and store the raw items below the ready-to-eat items
  2. Reject the delivery or the affected items because separation during transport cannot be verified Correct answer.
  3. Accept the ready-to-eat items only and return the raw items
  4. Accept the delivery if the vehicle temperature is correct, then separate the items immediately

Explanation

Separation during transport is a required control because raw juices can drip or transfer onto ready-to-eat food before it reaches the premises. If the business cannot confirm that separation was maintained, the safe decision is to reject the delivery rather than rely on later handling.

Question 33Food poisoning and foodborne illness

Which food safety term describes an illness caused by eating food contaminated with harmful bacteria, viruses or parasites?

  1. Chemical contamination
  2. Food allergy
  3. Foodborne infection Correct answer.
  4. Food spoilage

Explanation

A foodborne infection occurs when live pathogens such as Salmonella or norovirus are consumed in food and then multiply or invade the body. Spoilage makes food unfit to eat but is not the same as illness, allergy involves the immune system reacting to a normally harmless protein, and chemical contamination is a separate hazard category.

Question 34Food poisoning and foodborne illness

A food handler develops vomiting and diarrhoea and is suspected of having norovirus. Under PFA Level 2 principles, what should happen before they return to food work?

  1. They should wear gloves and continue preparing food
  2. They should be excluded and only return after 48 symptom-free hours Correct answer.
  3. They should take an anti-diarrhoeal tablet and resume work
  4. They should return once symptoms stop for 24 hours

Explanation

Norovirus is highly infectious and can be shed even after symptoms resolve, so standard advice is exclusion until 48 hours after the last episode of vomiting or diarrhoea. Returning earlier, masking symptoms with medication or relying on gloves all leave a real risk of contaminating food and surfaces.

Question 35Food poisoning and foodborne illness

Which bacterium is most strongly associated with raw shell eggs and undercooked poultry?

  1. Listeria monocytogenes
  2. Clostridium botulinum
  3. Salmonella Correct answer.
  4. Staphylococcus aureus

Explanation

Salmonella is classically linked to raw eggs and poultry and is a leading cause of bacterial food poisoning. Listeria is associated with chilled ready-to-eat foods, botulinum with anaerobic low-acid canned foods, and Staphylococcus aureus with toxin produced by handlers.

Question 36Food poisoning and foodborne illness

What is the main reason Staphylococcus aureus food poisoning often occurs after food has been cooked?

  1. Cooking activates spores that then produce toxin
  2. The bacterium only grows in frozen food
  3. The toxin is heat-sensitive and is destroyed by reheating
  4. Cooking destroys competing bacteria but not the toxin already formed Correct answer.

Explanation

Staphylococcus aureus can multiply in food left at warm ambient temperatures and produce a toxin that is not destroyed by normal cooking or reheating. The illness is therefore a toxin-mediated intoxication, and the key control is rapid chilling and good handler hygiene rather than relying on heat.

Question 37Food poisoning and foodborne illness

Which condition best supports the growth of Clostridium perfringens in food?

  1. Slow cooling of cooked meat and gravy Correct answer.
  2. Storage of acidic fruit at chilled temperature
  3. Dry storage of flour at room temperature
  4. Vacuum packing of high-acid pickles

Explanation

Clostridium perfringens grows in anaerobic conditions and thrives when large joints of meat, stews or gravy are cooled slowly, allowing spores to germinate and multiply. Rapid cooling and prompt reheating are the key controls. Acidic, dry or high-acid vacuum-packed foods do not provide the same favourable conditions.

Question 38Food poisoning and foodborne illness

A batch of cooked rice is left at room temperature overnight and later reheated. Which organism is of particular concern?

  1. Trichinella spiralis
  2. Campylobacter jejuni
  3. Bacillus cereus Correct answer.
  4. Vibrio cholerae

Explanation

Bacillus cereus spores survive cooking and can germinate in rice left at warm ambient temperatures, producing toxins that reheating does not reliably destroy. The classic control is to cool rice quickly and keep it chilled if not served immediately.

Question 39Food poisoning and foodborne illness

Which of these foods is most commonly associated with Listeria monocytogenes and requires careful chilled storage?

  1. Soft mould-ripened cheese Correct answer.
  2. Canned baked beans
  3. Well-done roast beef served immediately
  4. Freshly boiled potatoes served hot

Explanation

Listeria grows at refrigeration temperatures and is associated with chilled ready-to-eat foods such as soft mould-ripened cheese, pâté and smoked fish. It is a particular concern for pregnant women, older people and immunocompromised individuals. Hot, freshly cooked or canned foods are not the classic risk.

Question 40Food poisoning and foodborne illness

Which type of food poisoning is caused by a toxin produced in food before it is eaten, rather than by infection with the organism?

  1. Botulism Correct answer.
  2. Salmonellosis
  3. Listeriosis
  4. Campylobacteriosis

Explanation

Botulism is an intoxication: Clostridium botulinum produces a neurotoxin in anaerobic, low-acid conditions and the pre-formed toxin causes illness when eaten. Salmonella, Campylobacter and Listeria generally cause infection after the organism is consumed and multiplies in the body.

Question 41Food poisoning and foodborne illness

What is the main food safety risk associated with Vibrio parahaemolyticus?

  1. Unpasteurised milk
  2. Undercooked pork
  3. Undercooked or raw seafood Correct answer.
  4. Sprouted seeds

Explanation

Vibrio parahaemolyticus is a marine organism found in seawater and shellfish, so the main risk comes from raw or undercooked seafood and cross-contamination from sea water. Thorough cooking and hygienic handling of seafood are the key controls.

Question 42Food poisoning and foodborne illness

Which practice best prevents the spread of Campylobacter from raw poultry to ready-to-eat food?

  1. Washing raw chicken under the tap before cooking
  2. Separate colour-coded boards and thorough hand washing Correct answer.
  3. Using the same board for raw and cooked chicken
  4. Rinsing the board briefly with cold water

Explanation

Campylobacter is spread mainly by cross-contamination, so using separate boards and knives and washing hands thoroughly after handling raw poultry are essential. Washing raw chicken spreads droplets and bacteria around the kitchen, and sharing boards or rinsing with cold water does not remove the hazard.

Question 43Food poisoning and foodborne illness

E. coli O157 is particularly dangerous because of which feature?

  1. It only affects food stored above 60°C
  2. It is easily killed by refrigeration
  3. It is a virus that survives freezing
  4. It can cause severe bloody diarrhoea and kidney damage Correct answer.

Explanation

E. coli O157 can cause severe bloody diarrhoea and haemolytic uraemic syndrome, particularly in children and older people. It is a bacterium associated with undercooked minced beef and unpasteurised dairy, and it is controlled by thorough cooking and good hygiene.

Question 44Food poisoning and foodborne illness

A cook prepares a chicken salad and then handles ready-to-eat lettuce without washing hands. Which type of contamination is most likely?

  1. Chemical contamination
  2. Physical contamination
  3. Allergenic contamination
  4. Cross-contamination Correct answer.

Explanation

Cross-contamination occurs when harmful microorganisms are transferred from raw food or hands to ready-to-eat food. Handling raw chicken and then lettuce without hand washing is a classic example, and the lettuce will not be cooked to destroy the pathogens.

Question 45Food poisoning and foodborne illness

Which food handler action is most likely to introduce Staphylococcus aureus into ready-to-eat food?

  1. Storing food below 5°C
  2. Cooling cooked food rapidly
  3. Touching the face or a skin sore then handling food Correct answer.
  4. Using a probe thermometer

Explanation

Staphylococcus aureus is commonly carried on the skin, in the nose and in skin infections, so touching the face or a sore and then handling food can transfer it. Good personal hygiene, covering cuts and frequent hand washing reduce this risk.

Question 46Food poisoning and foodborne illness

What is the correct temperature range commonly described as the danger zone for bacterial growth in food?

  1. 63°C to 75°C
  2. 5°C to 63°C Correct answer.
  3. 0°C to 5°C
  4. -18°C to 0°C

Explanation

Bacteria multiply most rapidly between about 5°C and 63°C, so food should be kept below 5°C or above 63°C wherever possible. Minimising time in this danger zone is a central control in food safety.

Question 47Food poisoning and foodborne illness

A large pot of stew is cooling on a worktop. Which action best reduces the risk of bacterial growth?

  1. Covering it and leaving it overnight
  2. Dividing it into shallow containers and cooling quickly Correct answer.
  3. Adding ice cubes directly to the stew
  4. Placing the hot pot in a warm cupboard

Explanation

Splitting hot food into shallow containers increases the surface area and speeds cooling through the danger zone. Leaving large pots to cool slowly on a worktop, adding ice directly or storing warm all allow bacteria such as Clostridium perfringens to multiply.

Question 48Food poisoning and foodborne illness

Which reheating practice is acceptable for previously cooked food that is to be held hot?

  1. Reheat repeatedly as portions are needed
  2. Reheat to room temperature and serve
  3. Reheat once to at least 70°C for two minutes and hold above 63°C Correct answer.
  4. Reheat gently to 50°C and hold

Explanation

Reheated food should reach a core temperature of at least 70°C for two minutes so that vegetative pathogens are destroyed. It should then be held above 63°C, and repeated reheating should be avoided because each warm period allows bacteria to multiply.

Question 49Food poisoning and foodborne illness

Why is it important to cook minced beef thoroughly rather than serving it rare?

  1. Rare beef is a source of Bacillus cereus
  2. Minced beef is always contaminated with Listeria
  3. Minced beef spoils faster than whole cuts
  4. Bacteria from the surface are mixed throughout the meat Correct answer.

Explanation

When meat is minced, surface bacteria such as E. coli O157 are distributed throughout the product, so the centre must be cooked thoroughly to destroy them. Whole cuts can be served rarer because the outside is seared, but minced meat cannot rely on that protection.

Question 50Food poisoning and foodborne illness

Which practice is most effective in preventing the growth of Clostridium botulinum in home-canned low-acid vegetables?

  1. Storing jars in a warm cupboard
  2. Using a pressure canner to reach sufficiently high temperatures Correct answer.
  3. Sealing jars while still warm
  4. Adding a small amount of sugar

Explanation

Clostridium botulinum spores are destroyed only by high temperatures, which for low-acid foods requires pressure canning. Warm storage, added sugar or warm sealing do not destroy spores and can create the anaerobic conditions in which botulinum toxin forms.