Highfield Level 3 Award in Food Safety for Catering (RQF) 603-4942-6

Highfield Level 3 Award in Food Safety for Catering (RQF) 14 Appendix 3: Sample assessment material Sample questions: 1. Which of the following best describes food hygiene? a) Keeping food at the correct temperature from delivery to service b) Practical measures taken to ensure food is safe to eat c) Implementation of a detailed food safety management system d) Ensuring the food room is kept clean to prevent contamination 2. In the event of a food poisoning outbreak, the main role of the environmental health practitioner/officer is to: a) immediately dispose of all suspect food b) prosecute the food business operator c) organise the cleaning and disinfection of the premises d) limit the spread of the outbreak