Highfield Level 2 Award in Food Safety for Manufacturing (RQF) 11 Appendix 3: Sample assessment material Sample questions: 1. What is the main benefit to consumers of a manufacturer having an effective food safety management system? a) Cheaper food b) Safer food c) Better quality food d) Fresher food 2. The most important characteristic of protective clothing when working within a food manufacturing environment is that it should be: a) light coloured b) clean c) changed weekly d) taken home for washing 3. The main reason a food preparation surface should be cleaned is because it will: a) reduce the risk of bacterial contamination of the food b) present a good impression to suppliers c) reduce the risk of physical contamination from broken machinery d) help you compete favourably with other food manufacturers
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