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M-FSCAT2001

Level 2 Food Safety for

Catering Mock Examination

The seal on this examination paper must only be broken by the candidate at the time of the examination.
Under no circumstances should a candidate use an unsealed examination paper.

Under no circumstances should you, the candidate, use an unsealed examination paper.
This examination consists of 20 multiple-choice questions.
The minimum pass mark is 13 correct answers.
The duration of this examination is 45 minutes.
You are NOT allowed any assistance to complete the answers.
You must use a pencil to complete the answer sheet - pens must NOT be used.
When completed, please leave the examination answer sheet (EAS) on the desk.

EXAMINATION ANSWER SHEET (EAS) INSTRUCTIONS:

For each question, fill in ONE answer ONLY.
If you make a mistake, ensure you erase it thoroughly.
You must mark your choice of answer by shading in ONE answer circle only.
Please mark each choice like this:

All candidates MUST sign the Examination Answer Sheet (EAS) in the bottom
right-hand corner of the page before leaving the examination room.

25 June 2020 M-FSCAT2001 © 2020 Highfield Awarding Body for Compliance Limited.
 1 5
20°C - 50°C is the temperature range that: Cooking food thoroughly is the most effective way to:

A. food should be heated at to ensure A. multiply bacteria

food-poisoning bacteria are killed
B. kill bacteria
B. food should be served at
C. multiply viruses
C. encourages growth of food-poisoning
bacteria D. kill viruses

D. food-preparation kitchens should remain at

to ensure optimal conditions
6
Food handlers must notify their supervisor if suffering
2 from:

A bulging can is most likely to indicate that the

food has: A. asthma
B. septic cuts
A. been contaminated with pests C. headaches
B. been incorrectly stored D. depression
C. dissolved
D. spoiled
7
It is most important to wash your hands after handling:
3
A person who shows no symptoms but may A. fruit and vegetables
excrete food poisoning bacteria best describes a: B. cooked meat
C. raw poultry
A. convalescent carrier
D. dry goods
B. temporary carrier
C. chronic carrier
D. healthy carrier 8
Legally, food premises must provide:
4
A. suitable and sufficient lighting
Clearly labelling ingredients that contain B. windows that can open for ventilation
allergens is an effective way to prevent:
C. designated smoking areas for staff
A. physical hazards in food D. ceramic work surfaces
B. chemical hazards in food
C. customers suffering allergic reactions
D. customers catching viruses

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25 June 2020 M-FSCAT2001 © 2020 Highfield Awarding Body for Compliance Limited.
 9 13
Of the following, it is most important for food The most important factor to ensure that food is safe
handlers to ensure that their protective clothing to eat is:
is:
A. purchasing food from the most reputable supplier
A. professionally cleaned on a regular basis
B. good hygiene standards
B. able to cover their normal clothing
completely C. finding cost-cutting methods when preparing
food
C. as lightly coloured as possible
D. minimising food wastage at all times
D. 100% waterproof

14
10
The presence of harmful or objectionable matter in
Of the following, the best example of ‘clear and food best describes:
clean as you go’ is:
A. multiplication
A. hiring a specialised cleaning team
B. contamination
B. recording cleaning tasks on a daily basis
C. germination
C. disposing of waste food as it is produced
D. spoilage
D. creating a strict cleaning schedule

15
11
The toilet areas should always be cleaned:
Of the following, the most likely to cause food
contamination is:
A. using new cleaning equipment

A. ineffective pest control B. on a weekly basis

B. wearing protective clothing when preparing C. when the premises is closed to customers
food D. using separate cleaning equipment
C. frequently changing dishes on the menu
D. freezing meat and fish
16
The use of pesticides in a food room is most likely to
12 result in which type of contamination?

Refrigerating ready-to-eat food is important to

reduce the multiplication of: A. Chemical
B. Physical
A. allergens C. Allergenic
B. food poisoning bacteria D. Microbial
C. physical hazards
D. spores

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25 June 2020 M-FSCAT2001 © 2020 Highfield Awarding Body for Compliance Limited.
 17 20
Which of the following is good practice relating Which of the following is a physical hazard if found in
to food waste? food?

A. Only disposing of food waste once it has A. Insecticides

passed its expiration date
B. Allergens
B. Keep food waste for as long as possible in
case it can be used for another purpose C. A drawing pin

C. Removing food waste from food rooms once D. Bacteria

a week
D. Emptying food waste containers frequently

18
Which of the following is most likely to cause
food poisoning?

A. Using an insecticide in an open food room

B. Using a blast chiller to cool food
C. Keeping tinned products in a dry store
D. Keeping frozen food stored at
-18°C

19
Which of the following is most likely to prevent
out-of-date food being eaten?

A. Date coding all ready-to-eat food

B. Storing all ready-to-eat food in a refrigerator
C. Separating high-risk food and ready-to-eat
food
D. Thoroughly cooking all food

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25 June 2020 M-FSCAT2001
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© 2020 Highfield Awarding Body for Compliance Limited.