Level 2 Food Hygiene Certificate Food Storage & Temperature Control

Question 1

What is the maximum temperature at which a refrigerator used to store high-risk food should operate in the UK?

Accepted Answer

5°C

Answer

0°C

Answer

8°C

Answer

10°C

Question 2

What is the 'danger zone' for bacterial growth in food?

Accepted Answer

5°C to 63°C

Answer

0°C to 5°C

Answer

63°C to 75°C

Answer

75°C to 100°C

Question 3

What does the term 'FIFO' mean in food storage?

Accepted Answer

First In, First Out

Answer

Freeze It, Freeze Often

Answer

Fresh Ingredients First Only

Answer

Food Inventory Filing Order

Question 4

At what minimum temperature must hot food be kept during service (hot-holding) in England?

Accepted Answer

63°C

Answer

55°C

Answer

60°C

Answer

70°C

Question 5

Which of the following foods should be stored on the LOWEST shelf of a refrigerator?

Accepted Answer

Raw poultry and raw meat

Answer

Dairy products

Answer

Ready-to-eat cooked meats

Answer

Salad vegetables and fruit

Question 6

What is the correct method for cooling hot food before refrigerating it?

Accepted Answer

Cool it in a blast chiller or at room temperature for no more than 90 minutes, then refrigerate

Answer

Place it directly in the fridge while still very hot

Answer

Leave it on the counter overnight to cool

Answer

Add ice directly to the food to cool it quickly