Level 2 Food Hygiene Certificate Cheat Sheet 2026

The 30 highest-yield Level 2 Food Hygiene Certificate facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. The Clostridium perfringens bacterium is most commonly associated with which type of food and cooking scenario? → Large joints of meat or stews that are inadequately cooled and then reheated
2. Which of the following is an example of CHEMICAL contamination? → Cleaning fluid accidentally left in a food container
3. What is the minimum core temperature food must reach when cooked or reheated in England to comply with food safety guidance? → 75°C
4. What is the maximum temperature at which a fridge should operate in a UK food business? → 5°C (with a recommendation to set at 1-4°C)
5. Which EU regulation, retained in UK law post-Brexit, sets out the general principles of food hygiene for all food businesses? → Regulation (EC) No 852/2004
6. What action can an EHO take if there is an imminent risk to health at a food premises? → Serve a Hygiene Emergency Prohibition Notice to close the premises immediately
7. What is the maximum temperature at which a refrigerator used to store high-risk food should operate in the UK? → 5°C
8. What is the incubation period of Salmonella food poisoning (time between eating contaminated food and symptoms appearing)? → 6–72 hours
9. Which bacterium, associated with poultry and the most common cause of food poisoning in the UK, has a characteristic curved or spiral shape? → Campylobacter jejuni
10. Which food poisoning illness is notifiable to the local authority in England and Wales under the Health Protection (Notification) Regulations 2010? → Typhoid, paratyphoid, and specified forms of food poisoning caused by notifiable pathogens
11. A food handler returns from a smoking break. What must they do before handling food again? → Wash hands thoroughly with soap and water
12. 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? → The full FHRS sticker
13. Which piece of legislation specifically requires food businesses to register with their local authority? → Regulation EC 852/2004 on the hygiene of foodstuffs
14. Which of the following is the correct order for effective handwashing? → Wet, soap, scrub for 20 seconds, rinse, dry
15. Staff training on allergens in a food business should be: → Relevant to each staff member's role and updated regularly
16. How many principles does the Codex Alimentarius HACCP system have? → 7
17. Which of the following is the MOST effective long-term pest control measure for a food business? → Using a contracted professional pest control company and removing pest access/harborage
18. Local authority Environmental Health Officers have the power to issue which notice to close a food business immediately on grounds of serious risk? → Hygiene Emergency Prohibition Notice
19. Why is it important to rinse surfaces after applying chemical disinfectant in a food preparation area? → To remove chemical residues that could contaminate food if left on the surface
20. When must a food business provide allergen information for non-prepacked (loose) foods sold directly to customers? → Always — allergen information must be available for all loose food sold
21. What does HACCP stand for? → Hazard Analysis and Critical Control Points
22. Which of the following practices would INCREASE the risk of cross-contamination in a kitchen? → Storing raw meat above ready-to-eat food in the fridge
23. Which of the following is an example of BIOLOGICAL contamination of food? → Bacteria from raw meat transferring to cooked food
24. Which piece of UK legislation introduced the requirement for food businesses to have a written food safety management system based on HACCP principles? → The Food Hygiene (England) Regulations 2006
25. Which of the following is a common sign of a rodent infestation in a food premises? → Droppings, gnaw marks, and greasy smear marks along walls
26. Which of the following is an example of indirect cross-contamination? → A food handler touching raw meat then preparing a salad without washing their hands
27. Which UK regulation requires food businesses to register with their local authority at least 28 days before opening? → The Food Hygiene (England) Regulations 2006
28. A customer asks if a dish contains nuts. What is the correct first response from a food handler? → Refer the customer to the manager or check documented allergen information
29. Which of the following illnesses requires a food handler to report to their supervisor AND be excluded from food handling? → Typhoid fever
30. Which bacterium is most commonly associated with reheated or cooked rice left at room temperature? → Bacillus cereus