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Food Hygiene Level 2 Microbiology — practice questions

Explore 30 free Microbiology questions in Food Hygiene Level 2 Biology. Open each question or exercise to read its content, reference answers and available explanation.

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Microbiology questions and exercises with answers

Showing questions 1–30 of 30.

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 →Hydrogen peroxide and isopropyl alcohol are given as examples of:Read the answer and worked solution →Cleansing surfaces to reduce microbes to publicly safe levels is called:Read the answer and worked solution →A treatment named with the suffix cide is one that:Read the answer and worked solution →A static treatment does not kill microbes and is usually less toxic to:Read the answer and worked solution →Among the factors deciding how well a disinfectant works, one is the length of:Read the answer and worked solution →Heat kills microbes by denaturing proteins and altering their:Read the answer and worked solution →A device using moist-heat sterilisation under pressure is the:Read the answer and worked solution →The standard operating temperature of an autoclave in degrees Celsius is:Read the answer and worked solution →High-temperature short-time pasteurisation of milk uses a temperature in Celsius of:Read the answer and worked solution →Autoclave tape confirms a successful run when its white strips turn:Read the answer and worked solution →Low temperatures control most microbes except those that prefer cold, called:Read the answer and worked solution →According to the USDA, one of the only safe ways to thaw frozen food is in the:Read the answer and worked solution →Killing microbes in food with high pressure while keeping quality is also called:Read the answer and worked solution →Preserving raisins, prunes and jerky by drying is called:Read the answer and worked solution →Snap-freezing an item and then removing water under vacuum is called:Read the answer and worked solution →Adding salt or sugar lowers a food's available water, measured as its water:Read the answer and worked solution →X-rays, gamma rays and high-energy electron beams are forms of radiation that are:Read the answer and worked solution →Ultraviolet light is an example of radiation that is:Read the answer and worked solution →Catch the control methodsRead the answer and worked solution →Pop the cleaning levelsRead the answer and worked solution →Run the hygiene gatesRead the answer and worked solution →Slice the hygiene wordsRead the answer and worked solution →Heat or coldRead the answer and worked solution →Sort the hygiene wordsRead the answer and worked solution →Type the numberRead the answer and worked solution →Hygiene bingoRead 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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More Biology topics

BiologyFood SafetyMicrobial Control