Critical Eater SFBT Test Safer Food Better Travels

Certified Critical Eater Test – About the Course

The Certified Critical Eater Test is a unique training experience created in conjunction with the Food Standards Agency’s Safer Food Better Business (SFBB) framework and developed through SFBT – Safer Food, Better Travels with SFBB Training UK.

Based on the official Level 2 Food Hygiene learning outcomes, this course transforms traditional food safety into an engaging, story-led journey. Each clue, case, and scenario mirrors real kitchen and street food challenges, helping learners see hazards before they happen.

Delivered through SFBBTraining.com, the program blends education, storytelling, and global food awareness. You’ll explore essential topics such as hygiene, contamination, temperature control, storage, cleaning, and HACCP awareness — all taught in clear, practical English designed for real-world application.

Once complete, you’ll take a short multiple-choice assessment to earn your Certified Critical Eater Certificate — proof of your knowledge, awareness, and commitment to Safer Food, Better Travels.

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Critical Eater Certified

Welcome to the Certified Critical Eater Exam.

You’ve walked through the crime scene, studied every clue, and taken a deep look inside The Evidence Locker. Now it’s time for your final test — proof that you’ve learned to see what others miss.

You’ll answer 10 multiple-choice questions — only one correct answer per question. To pass, you’ll need 80% or higher, and you’ll have three attempts.

Before you begin, please enter your full name, email address, and telephone number with country code so your Certified Critical Eater Certificate can be sent to you directly.

You’ve got this. You’re ready.
Join the Critical Eater Network — and travel wiser, safer, and sharper than ever.

The number of attempts remaining is 3

Providing accurate information is essential, as it will be used to issue your SFBB Food Safety for Management certificate.

1 / 10

1. What is the main purpose of HACCP in food operations?

To reduce the number of staff.

To make cleaning quicker.

To prevent hazards before they cause harm.

To design attractive menus.

2 / 10

2. Which option shows correct safe temperatures?

Hot holding 55 °C; reheating 65 °C.

Hot holding 63 °C or above; reheating 75 °C or above.

Both kept at 60 °C for appearance.

Any temperature is safe if food looks cooked.

3 / 10

3. Why should food handlers wash their hands after taking money?

It prevents fingerprints on packaging.

It keeps hands cool.

It helps food smell better.

Notes and coins carry bacteria and viruses that cause illness.

4 / 10

4. Which situation shows physical contamination?

A strand of hair or metal fragment found in food.

Raw chicken stored beside cooked rice.

Sanitiser sprayed too close to food.

Rice cooled too slowly.

5 / 10

5. Why must damaged chopping boards be replaced?

They absorb water evenly.

They make cutting slower.

They take up too much space.

They trap bacteria inside cuts and cracks.

6 / 10

6. A worker sanitises a surface and immediately plates food on it. What risk occurs?

Food loses heat.

Moisture changes the texture.

Chemical contamination from sanitiser residue.

Sanitiser strengthens flavour.

7 / 10

7. What happens if the same knife is used for raw chicken and salad?

It improves flavour balance.

It causes cross-contamination between raw and ready-to-eat food.

It makes vegetables cook faster.

It removes bacteria through friction.

8 / 10

8. Why must cooked rice be cooled quickly and stored below 8 °C?

To keep the rice fluffy.

To prevent Bacillus cereus spores from producing toxins.

To avoid steam damage to the fridge.

To make it taste fresher the next day.

9 / 10

9. Why must pets be kept out of food areas?

They create mess that takes time to clean.

They distract staff from work.

They carry Campylobacter and Salmonella that contaminate food.

Their fur blocks ventilation systems.

10 / 10

10. Why is frequent handwashing more effective than wearing gloves?

Gloves disinfect hands automatically.

Gloves can split and spread bacteria if reused.

Gloves keep hands permanently sterile.

Gloves stop hands from getting wet.

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