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Food Hygiene Level 2 — free MCQ practice

Choose from 30 questions across 1 subjects and 4 topics. Open any question for its answer and worked solution, or keep learning through bite-sized lessons and reviews with Quill.

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Food Hygiene Level 2 subjects

Biology (30)

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BiologyFood SafetyMicrobial ControlMicrobiology

Try a Food Hygiene Level 2 question

Removing or killing every vegetative cell, endospore and virus from an item achieves:Read the answer and worked solution →Inactivating most microbes on a surface with chemicals or heat is called:Read the answer and worked solution →Because some microbes survive it, a disinfected item is not considered:Read the answer and worked solution →Antimicrobial chemicals safe for use on living skin are called:Read the answer and worked solution →

Worked practice questions

Removing or killing every vegetative cell, endospore and virus from an item achieves:

  1. Sterilisation
  2. Stabilisation
  3. Standardisation
  4. Stimulation
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Correct answer: A. Sterilisation

1. Nothing living is left behind at all. 2. Even tough endospores must be destroyed. 3. That level is sterilisation. _Source: OpenStax Microbiology, Chapter 13, Control of Microbial Growth._

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Inactivating most microbes on a surface with chemicals or heat is called:

  1. Discoloration
  2. Disinfection
  3. Distillation
  4. Distribution
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Correct answer: B. Disinfection

1. Some microbes still survive the treatment. 2. It is applied to surfaces rather than skin. 3. That process is disinfection. _Source: OpenStax Microbiology, Chapter 13, Control of Microbial Growth._

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Because some microbes survive it, a disinfected item is not considered:

  1. Sterile
  2. Storable
  3. Suitable
  4. Sellable
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Correct answer: A. Sterile

1. Sterilisation kills everything present. 2. Disinfection only reduces the load. 3. So the item is not sterile. _Source: OpenStax Microbiology, Chapter 13, Control of Microbial Growth._

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How to practise

  1. Choose a Food Hygiene Level 2 question and try to work out your answer.
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