Final Food Handlers Course [UK]:
Multiple Choice Exam *Q&A* |Verified
Study Set| 2025/2024
What is the primary purpose of handwashing in food safety?
A) To remove dirt and germs
B) To keep hands warm
C) To make hands smell nice
D) To prevent cuts
Which temperature range is considered...
Final Food Handlers Course [UK]:
Multiple Choice Exam *Q&A* |Verified
Study Set| 2025/2024
What is the primary purpose of handwashing in food safety?
A) To remove dirt and germs
B) To keep hands warm
C) To make hands smell nice
D) To prevent cuts
Which temperature range is considered the "danger zone" for food in the UK?
A) 0°C to 5°C
B) 5°C to 63°C
C) 63°C to 100°C
D) 100°C to 120°C
What should be done with food that has been left out at room temperature for more than 4 hours?
A) It can be eaten
B) It should be refrigerated
C) It should be discarded
D) It can be cooked and served
Which of the following is a common symptom of foodborne illness?
1
,A) Euphoria
B) Nausea
C) Increased appetite
D) Energy boost
What is the best way to prevent cross-contamination?
A) Using the same cutting board for meat and vegetables
B) Keeping raw and cooked foods separate
C) Washing hands only when they look dirty
D) Storing food in unmarked containers
What temperature should cooked poultry reach to be considered safe?
A) 145°F (63°C)
B) 160°F (71°C)
C) 165°F (74°C)
D) 180°F (82°C)
How often should food handlers wash their hands?
A) Only before eating
B) Only after using the restroom
C) Before and after handling food and after any potential contamination
D) Once a day
2
, What is the correct way to thaw frozen food?
A) Leave it on the counter
B) Run it under hot water
C) In the refrigerator, under cold water, or in the microwave
D) In the sun
What should be done with a knife that has been used to cut raw chicken?
A) Rinse it under cold water
B) Wipe it with a towel
C) Wash it with soap and water
D) Leave it for the next person
What is the best practice for handling leftovers?
A) Cool them quickly and refrigerate within 2 hours
B) Leave them out until the next meal
C) Store them in the original packaging
D) Keep them at room temperature
What is the primary law governing food safety in the UK?
A) The Food Safety Act 1990
B) The Health and Safety at Work Act 1974
C) The Environmental Protection Act 1990
D) The Food Labelling Regulations 1996
3
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