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Level 3 Food Hygiene (Supervisors) Prep

Supervising food safety assessment questions.

Pass mark 30/40 60 minutes awarding bodies How many can I get wrong?
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Q1. What does the acronym HACCP stand for?
  • A.  Hazard Analysis and Critical Control Points
  • B.  Hygiene Assessment and Contamination Control Plan
  • C.  Health and Compliance Certification Process
  • D.  Hazard Avoidance and Cleaning Control Procedure
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✓ Answer: A. Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety used to identify and control physical, chemical and biological hazards. The other options are invented phrases that sound plausible but are not the recognised system referenced in food law and Codex Alimentarius guidance.
Q2. Which of the following bacteria is capable of forming heat-resistant spores that can survive normal cooking temperatures?
  • A.  Clostridium perfringens
  • B.  Campylobacter jejuni
  • C.  Salmonella enteritidis
  • D.  Listeria monocytogenes
Show answer & explanation
✓ Answer: A. Clostridium perfringens
Clostridium perfringens produces spores that can survive cooking and then germinate as food cools slowly, particularly in large batches of meat or gravy left at room temperature. Campylobacter, Salmonella and Listeria are vegetative bacteria without heat-resistant spores and are destroyed by normal cooking temperatures.
Q3. A supervisor finds a fridge holding ready-to-eat food at 10°C with no obvious cause. What is the correct first step?
  • A.  Turn the thermostat down and continue using the fridge as normal
  • B.  Wait 30 minutes to see if the temperature falls on its own
  • C.  Move all the food to an unrefrigerated display counter until the fridge is fixed
  • D.  Take internal food temperatures, isolate any food that has been above 8°C for more than two hours, and investigate the fault
Show answer & explanation
✓ Answer: D. Take internal food temperatures, isolate any food that has been above 8°C for more than two hours, and investigate the fault
Whether the food is still usable depends on the actual time and temperature it experienced, so the supervisor must probe the food and apply the two-hour/four-hour rule rather than assume. Simply adjusting the thermostat or waiting risks leaving unsafe food in use, and moving food to uncontrolled ambient conditions would make the problem worse.
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Food safety management & HACCP · 37
Microbiology & contamination control · 67
Temperature control & the cold chain · 35
Personal hygiene & staff training · 35
Premises, equipment & pest control · 35
Law, enforcement & due diligence · 37
Level 3 Food Hygiene (Supervisors) Prep — common questions
Frequently asked
How many questions are in the Level 3 Food Hygiene (Supervisors) Prep?
The exam has 40 questions. Every Revision Robin mock uses the same 40-question format so your practice matches the real thing.
What is the pass mark for the Level 3 Food Hygiene (Supervisors) Prep?
You need 30 out of 40 correct to pass, which is about 75%. Our mocks mark you against this exact threshold.
How long do you get?
The test is timed at 60 minutes. Our full mock runs on the same clock so you can practise your pacing.
Are these the real exam questions?
No. Our questions are original and written to match the current syllabus, so they give realistic practice without copying the official paper. Every answer comes with a plain-English explanation. Always confirm current rules and content with awarding bodies.