Question 1

What is the difference between a use-by date and a best-before date?

Accepted Answer

A use-by date is about safety: food must be eaten or frozen by that date to avoid risk of food poisoning. After the use-by date, food is considered unsafe even if it looks fine. A best-before date is about quality: food may be safe to eat after this date but might lose flavour or texture. For catering, always follow use-by dates strictly.

Question 2

How long can cooked food be left out at room temperature?

Accepted Answer

Cooked food should not be left at room temperature for more than 2 hours. After that, bacteria can multiply rapidly in the danger zone (8°C–63°C). If the room is hot (above 30°C), reduce this to 1 hour. After this time, either reheat to 75°C or chill it quickly.

Question 3

What are the symptoms of food poisoning and how soon do they appear?

Accepted Answer

Common symptoms include nausea, vomiting, diarrhoea, stomach cramps, and fever. Onset time varies: Staphylococcus aureus can cause symptoms within 1–6 hours, while Salmonella may take 12–72 hours. Norovirus symptoms appear within 12–48 hours. Always report symptoms to a manager and avoid handling food until 48 hours after symptoms stop.

Question 4

Do I need to wear a hairnet in a kitchen?

Accepted Answer

Yes, if you have long hair or a beard, you must tie it back and wear a hairnet or hat to prevent hair from falling into food. Hair is a physical contaminant and can also carry bacteria. Even short hair should be covered if required by your workplace policy.

Question 5

What is the correct way to thaw frozen food?

Accepted Answer

The safest method is to thaw food in a refrigerator at 5°C or below, allowing enough time (e.g., 24 hours for a small chicken). Alternatively, use a microwave if the food will be cooked immediately. Never thaw at room temperature, as the outer layers enter the danger zone while the inside is still frozen, promoting bacterial growth.

Question 6

How often should I wash my hands when handling food?

Accepted Answer

You should wash your hands before starting work, after touching raw food, after using the toilet, after coughing or sneezing, after handling waste, after touching your face or hair, and after any break. In a busy kitchen, this could be every 15–20 minutes. Use warm water, soap, and dry with disposable towels.

FAA Level 2 Award In Food Safety in Catering

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