Highfield Level 2 Award in Food Safety for Catering (RQF) 603-4937-2

Highfield Level 2 Award in Food Safety for Catering (RQF) 11 Appendix 3: Sample assessment material Sample questions: 1. When is it safest to prepare and cook a chicken that will be served hot for lunch? a) The day before, then reheated for the lunch service b) Immediately before the lunch service c) Early in the morning, then held hot above 63°C until the lunch service d) Early in the morning, then cooled rapidly before reheating for the lunch service 2. The law requires caterers to: a) wash their hands with soap and hot water every 30 minutes b) report infected wounds and skin infections to their supervisor c) wear blue latex gloves when handling cooked food d) dry their hands thoroughly using a hand dryer 3. It is most important for food handlers to wash their hands after: a) slicing cooked beef for sandwiches b) grating cheese for a pizza prior to cooking c) preparing raw chicken for cooking d) drying plates with a tea towel