Level 2 Food Hygiene Certificate UK Food Hygiene Regulations 2

Question 1

What is the legal requirement for food businesses regarding the traceability of food products in the UK?

Accepted Answer

One step back and one step forward traceability must be maintained

Answer

UK food law (retained from EU Regulation 178/2002) requires businesses to know who supplied them (one step back) and to whom they sold (one step forward).

Question 2

Which of the following is NOT a legal requirement under UK food hygiene law for food handlers?

Accepted Answer

Wearing a specific colour of uniform

Answer

There is no legal requirement to wear a specific colour of uniform. The other options are genuine legal or regulatory requirements for food handlers.

Question 3

Under the Allergen Regulations, how many major allergens must food businesses declare when present in food?

Accepted Answer

14

Answer

UK food law requires businesses to declare 14 major allergens (retained from EU Regulation 1169/2011) when they are present as ingredients in food.

Question 4

What is the minimum core temperature food must reach when cooked or reheated in England to comply with food safety guidance?

Accepted Answer

75°C

Answer

Food safety guidance in England specifies that food must reach a minimum core temperature of 75°C when cooked or reheated to destroy harmful bacteria.

Question 5

Which rating of the Food Hygiene Rating Scheme (FHRS) is legally required to be displayed in Wales and Northern Ireland but only encouraged in England?

Accepted Answer

The full FHRS sticker

Answer

Display of the full FHRS sticker is mandatory by law in Wales and Northern Ireland but is voluntary (encouraged) for businesses in England.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate UK Food Hygiene Regulations 2