Food Safety Practice Test (Ireland) 2026: الاختبار التدريبي 2

1. السؤال 1 من 35

   Which of these condiments is one of the 14 allergens?

   • AMustard
   • BSalt
   • CBlack pepper
   • DVinegar
   أظهر الإجابة

   الإجابة: A. Mustard

   Mustard is one of the 14 allergens that must be declared.

2. السؤال 2 من 35

   Must allergen information be given for food that is not prepacked, such as meals in a restaurant?

   • AOnly if the customer pays extra
   • BNo, only for packaged food
   • CYes, it must be available for every dish that contains one of the 14 allergens
   • DOnly at weekends
   أظهر الإجابة

   الإجابة: C. Yes, it must be available for every dish that contains one of the 14 allergens

   EU law requires allergen information for non-prepacked food, and Irish regulations set out how it must be given.

3. السؤال 3 من 35

   Which Irish regulations cover allergen information for non-prepacked food?

   • AThe Licensing Acts
   • BThe Road Traffic Act 1961
   • CS.I. No. 489 of 2014
   • DThe Planning and Development Act 2000
   أظهر الإجابة

   الإجابة: C. S.I. No. 489 of 2014

   The Health (Provision of Food Allergen Information to Consumers in Respect of Non-Prepacked Food) Regulations 2014 are S.I. No. 489 of 2014.

4. السؤال 4 من 35

   In Ireland, how must allergen information for non-prepacked food be provided?

   • AIn writing, for example on the menu or a chart
   • BOnly by word of mouth
   • COnly on request by post
   • DIt does not need to be provided
   أظهر الإجابة

   الإجابة: A. In writing, for example on the menu or a chart

   Irish rules require allergen information for non-prepacked food to be available in written form, not only verbally.

5. السؤال 5 من 35

   Which step helps prevent allergens getting into a dish that should be free of them?

   • AClean utensils and surfaces, and wash hands between dishes
   • BStore open allergen ingredients above other foods
   • CUse one spoon for all sauces
   • DUse the same oil for everything
   أظهر الإجابة

   الإجابة: A. Clean utensils and surfaces, and wash hands between dishes

   Allergens can transfer through shared equipment, oil and hands. Clean tools and hands prevent cross-contact.

6. السؤال 6 من 35

   A customer has swelling and difficulty breathing after eating. What should you do first?

   • AOffer them dessert
   • BCall 112 or 999 for an ambulance
   • CGive them a glass of water and wait
   • DTell them to go home
   أظهر الإجابة

   الإجابة: B. Call 112 or 999 for an ambulance

   A severe allergic reaction (anaphylaxis) is a medical emergency. Call the emergency services at once.

7. السؤال 7 من 35

   At what temperature should hot food be held for service?

   • A55°C or above
   • B40°C or above
   • C50°C or above
   • D63°C or above
   أظهر الإجابة

   الإجابة: D. 63°C or above

   Hot food should be held at 63°C or above to stop bacteria multiplying.

8. السؤال 8 من 35

   What core temperature is commonly used to check that food is cooked thoroughly?

   • A63°C
   • B60°C
   • C50°C
   • D75°C
   أظهر الإجابة

   الإجابة: D. 75°C

   Cook food until the centre reaches 75°C, or an equivalent safe time and temperature combination.

9. السؤال 9 من 35

   At what temperature should chilled food be kept?

   • A20°C or below
   • B15°C or below
   • C5°C or below
   • D10°C or below
   أظهر الإجابة

   الإجابة: C. 5°C or below

   Keep chilled food at 5°C or below.

10. السؤال 10 من 35

    At what temperature should a freezer keep food?

    • A−5°C
    • B−18°C or colder
    • C0°C
    • D5°C
    أظهر الإجابة

    الإجابة: B. −18°C or colder

    Freezers should keep food at −18°C or colder. Freezing stops bacteria multiplying but does not kill them.

11. السؤال 11 من 35

    What does food law say about the cold chain for chilled food?

    • AIt can be broken whenever it is convenient
    • BIt must not be interrupted, except for short, safe periods during preparation, transport, storage, display and service
    • CIt only applies to ice cream
    • DIt only applies to food from abroad
    أظهر الإجابة

    الإجابة: B. It must not be interrupted, except for short, safe periods during preparation, transport, storage, display and service

    Regulation 852/2004 says the cold chain is not to be interrupted, with limited periods allowed where there is no risk to health.

12. السؤال 12 من 35

    How should food that will be kept chilled be cooled after cooking?

    • AAs quickly as possible
    • BNext to the oven
    • CIn a deep pot with the lid on
    • DSlowly, overnight on the counter
    أظهر الإجابة

    الإجابة: A. As quickly as possible

    Regulation 852/2004 says such food is to be cooled as quickly as possible after heat processing.

13. السؤال 13 من 35

    What should happen to liquid that runs off food as it thaws?

    • AIt should be frozen again
    • BIt should be drained away so it cannot contaminate other food
    • CIt should be left on the shelf
    • DIt should be added to sauces
    أظهر الإجابة

    الإجابة: B. It should be drained away so it cannot contaminate other food

    Thawing must be done to minimise risk, and thaw liquid that may be a risk must be drained.

14. السؤال 14 من 35

    Where should the tip of a probe thermometer be placed to check cooked meat?

    • AIn the centre of the thickest part, away from bone
    • BJust under the surface
    • CTouching the bone
    • DTouching the tray
    أظهر الإجابة

    الإجابة: A. In the centre of the thickest part, away from bone

    The centre of the thickest part is the last place to heat up. Clean the probe between foods.

15. السؤال 15 من 35

    What does food law require of people working in food-handling areas?

    • ARubber boots at all times
    • BA high degree of personal cleanliness and suitable, clean protective clothing
    • CNo hair at all
    • DExpensive uniforms
    أظهر الإجابة

    الإجابة: B. A high degree of personal cleanliness and suitable, clean protective clothing

    Regulation 852/2004 requires a high degree of personal cleanliness and suitable, clean and, where needed, protective clothing.

16. السؤال 16 من 35

    A food handler has diarrhoea. What must they do?

    • AKeep working but wear gloves
    • BTell no one until the end of the week
    • CReport it to the food business operator straight away and not handle food
    • DKeep working but wash hands more often
    أظهر الإجابة

    الإجابة: C. Report it to the food business operator straight away and not handle food

    People with diarrhoea or other illnesses that could be passed on through food must report it immediately and must not handle food.

17. السؤال 17 من 35

    Which condition must a food handler report to their employer?

    • AA new haircut
    • BTiredness after a late night
    • CAn infected wound or skin infection
    • DA sore muscle from the gym
    أظهر الإجابة

    الإجابة: C. An infected wound or skin infection

    Infected wounds, skin infections and sores can contaminate food and must be reported.

18. السؤال 18 من 35

    For how long should you rub soapy hands together when handwashing?

    • AAbout 5 seconds
    • BAbout 2 seconds
    • CTen minutes
    • DAt least 20 seconds
    أظهر الإجابة

    الإجابة: D. At least 20 seconds

    Rub all parts of the hands with soap for at least 20 seconds, then rinse and dry them well.

19. السؤال 19 من 35

    At which of these times must a food handler wash their hands?

    • AAfter using the toilet
    • BOnly at the end of the day
    • COnly before going home
    • DOnly when hands look dirty
    أظهر الإجابة

    الإجابة: A. After using the toilet

    Also wash before work, after breaks, after handling raw food or waste, after cleaning and after touching your face or hair.

20. السؤال 20 من 35

    What must handwashing facilities in a food business have?

    • AOnly a towel
    • BHot and cold running water and materials for cleaning and drying hands
    • CNothing special
    • DOnly cold water
    أظهر الإجابة

    الإجابة: B. Hot and cold running water and materials for cleaning and drying hands

    Regulation 852/2004 requires enough handwashbasins with hot and cold running water and materials for cleaning and hygienic drying.

21. السؤال 21 من 35

    Should handwashing basins also be used to wash food?

    • ANo, food washing must use separate facilities where needed
    • BYes, always
    • CYes, if the tap is hot
    • DYes, but only for vegetables
    أظهر الإجابة

    الإجابة: A. No, food washing must use separate facilities where needed

    Regulation 852/2004 says that, where needed, facilities for washing food must be separate from handwashing facilities.

22. السؤال 22 من 35

    Do disposable gloves replace handwashing?

    • ANo, wash hands before putting on gloves and change gloves often
    • BYes, gloves are always enough
    • CYes, if they are blue
    • DYes, for the whole shift
    أظهر الإجابة

    الإجابة: A. No, wash hands before putting on gloves and change gloves often

    Gloves can spread bacteria like hands. Wash hands first and change gloves between tasks.

23. السؤال 23 من 35

    Which best describes cross-contamination?

    • AFreezing food
    • BMixing two sauces
    • CThe transfer of bacteria from one food or surface to another
    • DCooking food twice
    أظهر الإجابة

    الإجابة: C. The transfer of bacteria from one food or surface to another

    Raw meat, dirty hands, cloths and equipment can all spread bacteria to ready-to-eat food.

24. السؤال 24 من 35

    In this diagram, what is marker 3 warning against?

    • ARaw chicken, its juices and its knife must never touch the salad
    • BOne knife is shared
    • CThe chicken goes on the green board
    • DThe salad is cut on the red board
    أظهر الإجابة

    الإجابة: A. Raw chicken, its juices and its knife must never touch the salad

    Keep raw and ready-to-eat food, and the equipment used for each, apart.

25. السؤال 25 من 35

    In this fridge diagram, what goes on the bottom shelf (marker 6)?

    • ADairy products
    • BRaw poultry
    • CReady-to-eat food
    • DCooked food
    أظهر الإجابة

    الإجابة: B. Raw poultry

    Raw poultry goes at the bottom so its juices cannot drip onto other food.

26. السؤال 26 من 35

    What does a "use by" date on food tell you?

    • AAfter this date the food should not be eaten, for safety reasons
    • BThe date the food was made
    • CThe food tastes best before this date
    • DThe date the shop must reorder
    أظهر الإجابة

    الإجابة: A. After this date the food should not be eaten, for safety reasons

    Use-by dates are for highly perishable foods. After the date, the food is considered unsafe.

27. السؤال 27 من 35

    What does two-stage cleaning involve?

    • ACleaning twice with the same cloth
    • BSweeping and then mopping
    • CCleaning off dirt and grease first, then disinfecting
    • DCleaning only before an inspection
    أظهر الإجابة

    الإجابة: C. Cleaning off dirt and grease first, then disinfecting

    Disinfectant does not work well on dirty surfaces, so clean first and then disinfect.

28. السؤال 28 من 35

    What is the "contact time" of a disinfectant?

    • AHow long it takes to buy
    • BHow long it can be stored
    • CHow long it must stay on a surface to work
    • DHow long it takes to dry
    أظهر الإجابة

    الإجابة: C. How long it must stay on a surface to work

    Follow the label. Wiping disinfectant off too soon means it may not kill enough bacteria.

29. السؤال 29 من 35

    What does food law require food businesses to have for pests?

    • AA pest only on weekends
    • BAdequate procedures to control pests
    • CA pet cat in the kitchen
    • DNothing at all
    أظهر الإجابة

    الإجابة: B. Adequate procedures to control pests

    Regulation 852/2004 requires adequate procedures to control pests and to stop pets getting into food areas.

30. السؤال 30 من 35

    Which of these suggests rodents are present?

    • ASealed packaging
    • BDroppings and gnaw marks
    • CCold food at 3°C
    • DClean floors
    أظهر الإجابة

    الإجابة: B. Droppings and gnaw marks

    Report signs of pests to your manager straight away.

31. السؤال 31 من 35

    How must cleaning chemicals and other hazardous substances be stored?

    • ANext to the flour
    • BOn the shelf above the prep table
    • CLabelled and stored in separate, secure containers
    • DIn empty food containers
    أظهر الإجابة

    الإجابة: C. Labelled and stored in separate, secure containers

    Regulation 852/2004 requires hazardous substances to be adequately labelled and stored in separate and secure containers.

32. السؤال 32 من 35

    How should food waste be managed?

    • ARemoved from food rooms as quickly as possible and kept in closable containers
    • BLeft at the back door overnight
    • CStored in the walk-in fridge with food
    • DLeft in open boxes beside food
    أظهر الإجابة

    الإجابة: A. Removed from food rooms as quickly as possible and kept in closable containers

    Regulation 852/2004 requires food waste to be removed quickly and put in closable containers that are easy to clean.

33. السؤال 33 من 35

    Which of these is an example of physical contamination?

    • ABleach on a chopping board
    • BPeanut traces in a sauce
    • CA piece of glass in a dessert
    • DBacteria on raw chicken
    أظهر الإجابة

    الإجابة: C. A piece of glass in a dessert

    Physical contaminants are objects such as glass, metal, plasters, hair and packaging.

34. السؤال 34 من 35

    Which conditions do most food poisoning bacteria need to multiply?

    • AFood, moisture, warmth and time
    • BFreezing cold
    • CLight, air and noise
    • DSalt and vinegar only
    أظهر الإجابة

    الإجابة: A. Food, moisture, warmth and time

    Temperature control and good timing stop bacteria multiplying to harmful levels.

35. السؤال 35 من 35

    Which food poisoning bacterium can multiply slowly even in a fridge?

    • AListeria monocytogenes
    • BClostridium perfringens
    • CCampylobacter
    • DBacillus cereus
    أظهر الإجابة

    الإجابة: A. Listeria monocytogenes

    Listeria can grow slowly in the fridge. Chilled ready-to-eat foods must be kept cold and used within their shelf life.

لوحة المفاتيح: 1–4 للإجابة، وEnter للسؤال التالي.

الاختبار الحقيقي: Set by your training provider. The law requires supervision and training, not one specific certificate.