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

UK food safety regulations require that chilled high-risk food is kept at or below 8°C, but best practice and most guidance recommends a maximum fridge temperature of 5°C to control bacterial growth effectively.

Question 2

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

Accepted Answer

5°C to 63°C

Answer

The temperature danger zone is 5°C to 63°C. Within this range, bacteria can multiply rapidly. Food should be kept outside this range — either chilled below 5°C or kept hot above 63°C.

Question 3

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

Accepted Answer

First In, First Out

Answer

FIFO stands for First In, First Out. It means using older stock before newer deliveries to ensure food is used within its shelf life and reduce waste and the risk of serving out-of-date food.

Question 4

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

Accepted Answer

63°C

Answer

In England, hot food held for service must be maintained at a minimum temperature of 63°C to prevent bacterial growth in the danger zone.

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

Raw poultry and raw meat must be stored on the lowest shelf of the refrigerator to prevent blood and juices dripping onto ready-to-eat foods below, avoiding cross-contamination.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate Food Storage & Temperature Control