How to Pass the Food Safe Level 1 Exam on Your First Try
The exam has 50 questions. You need 70% to pass. Here is your cheat sheet to success.
Tests can be stressful, especially if English isn't your first language or if you haven't been in a school for 20 years. At RupIELTS in Surrey, we pride ourselves on our high pass rate. Our instructors make the concepts simple.
Here are the top areas you need to focus on to ace the test.
3 Concepts That Are ALWAYS on the Test
This is the #1 reason people fail. You MUST know:
- Danger Zone: 4°C to 60°C (Bacteria grows fast here).
- Hot Hold: Food must be kept at 60°C or hotter.
- Fridge Temp: Must be 4°C or colder.
- Reheating: Leftovers must reach 74°C quickly.
First In, First Out. The exam will ask: "How should you stock shelves?" The answer is always to put new stock at the back and old stock at the front, so the old stuff gets used first.
It sounds simple, but they ask specifics. How long do you scrub? (20 seconds). When do you wash? (After touching raw meat, face, hair, or money).
Practice Question
Q: What is the best way to thaw a frozen chicken?
- On the counter overnight.
- In hot water.
- In the refrigerator on the bottom shelf.
- On the top shelf of the fridge.
Answer: Hover to see answer (It's C!)
Why? On the counter allows bacteria to grow. Hot water cooks the outside. Top shelf risks juices dripping on other food. Bottom shelf fridge is safest.
Don't Risk Failing
Our instructors review these questions right before the test. Join our next class.
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