Food Hygiene and HACCP Course (EU): Food hazards and allergens

1. Question 1 of 18

   A small piece of glass is found in a salad. What type of hazard is this?

   • AChemical
   • BBiological
   • CAllergenic
   • DPhysical
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   Answer: D. Physical

   Physical hazards are objects such as glass, packaging, jewellery, screws or pest droppings.

2. Question 2 of 18

   Detergent splashes into an uncovered tray of food. What type of hazard is this?

   • AAllergenic
   • BPhysical
   • CChemical
   • DBiological
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   Answer: C. Chemical

   Cleaning agents, pest control products and pesticides are chemical hazards.

3. Question 3 of 18

   Salmonella spreads from raw chicken to a salad on a shared board. What type of hazard is this?

   • ABiological
   • BPhysical
   • CChemical
   • DAllergenic
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   Answer: A. Biological

   Bacteria, viruses, yeasts and moulds are biological (microbiological) hazards.

4. Question 4 of 18

   Traces of sesame from a shared knife end up in a dish sold as sesame-free. What type of hazard is this?

   • ABiological
   • BPhysical
   • CAllergenic
   • DChemical
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   Answer: C. Allergenic

   An allergenic hazard is the unintended presence of one of the 14 EU listed allergens, often through cross-contact.

5. Question 5 of 18

   Under the General Food Law, what is a hazard?

   • AAny food that has passed its best-before date, even if it still looks and smells fine
   • BAn agent in food, or a condition of food, that could harm health
   • CAny food that customers do not like the taste of
   • DAny food that costs more than the business planned
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   Answer: B. An agent in food, or a condition of food, that could harm health

   Article 3 defines a hazard as a biological, chemical or physical agent in food, or a condition of food, with the potential to cause an adverse health effect.

6. Question 6 of 18

   Which of these is an example of a chemical contaminant that can form in some foods during processing?

   • AListeria
   • BAcrylamide
   • CGlass
   • DLupin
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   Answer: B. Acrylamide

   Contaminants such as acrylamide, which can form during food processing, are chemical hazards.

7. Question 7 of 18

   How many substances or products are on the EU list of allergens that must be declared?

   • A14
   • B10
   • C21
   • D8
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   Answer: A. 14

   Annex II of Regulation (EU) No 1169/2011 lists 14 substances or products causing allergies or intolerances.

8. Question 8 of 18

   Which of these is on the EU list of 14 allergens?

   • AGarlic
   • BRice
   • CCelery
   • DTomato
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   Answer: C. Celery

   Celery is on the Annex II list. Tomato, garlic and rice are not.

9. Question 9 of 18

   Sulphur dioxide and sulphites must be declared as allergens above which level?

   • A10 mg/kg or 10 mg/litre
   • B100 mg/kg or 100 mg/litre
   • C1 mg/kg or 1 mg/litre
   • D50 mg/kg or 50 mg/litre
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   Answer: A. 10 mg/kg or 10 mg/litre

   Annex II of Regulation (EU) No 1169/2011 lists sulphur dioxide and sulphites at concentrations above 10 mg/kg or 10 mg/litre.

10. Question 10 of 18

    A restaurant sells dishes that are not prepacked. What does EU law say about allergen information?

    • AIt is optional for small restaurants with fewer than ten staff
    • BIt is needed only for food sold in sealed packets or tins
    • CIt is needed only when a customer asks for it more than once
    • DIt is mandatory; each Member State can set how it is given
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    Answer: D. It is mandatory; each Member State can set how it is given

    Article 44 of Regulation (EU) No 1169/2011 makes allergen information mandatory for non-prepacked food; Member States may set how it is made available.

11. Question 11 of 18

    On a prepacked food label, how must allergens appear in the list of ingredients?

    • AOnly in a separate printed leaflet placed inside the pack
    • BEmphasised so they stand out, for example in bold
    • COnly on the shop's website, with a link on the pack
    • DOnly as a picture symbol, without any words at all
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    Answer: B. Emphasised so they stand out, for example in bold

    Article 21 requires allergens to be emphasised in the ingredient list, for example by font, style or background colour.

12. Question 12 of 18

    Under guidance from Ireland's food safety authority, why is "contains nuts" not enough on a menu?

    • AOnly the general word "allergens" may be used on menus
    • BThe word "nuts" must be printed in red ink on the menu
    • CNut allergies do not need to be shown on menus at all
    • DEach nut must be named, such as almonds
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    Answer: D. Each nut must be named, such as almonds

    The FSAI allergen guidance says nuts must be named individually, and cereals such as wheat must also be named.

13. Question 13 of 18

    When should a "may contain" (precautionary) allergen statement be used?

    • AOnly where cross-contact cannot be prevented effectively
    • BOn every product the business makes, just to be safe
    • CInstead of cleaning equipment between different products
    • DWhenever the kitchen is short of staff on a busy day
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    Answer: A. Only where cross-contact cannot be prevented effectively

    The Commission notice says precautionary allergen labelling should only be used where prevention cannot be applied effectively, and never instead of preventive measures.

14. Question 14 of 18

    Equipment was used for a dish containing milk. When can it be used for a milk-free dish?

    • AAfter cleaning and a check for visible milk debris
    • BOnly the next day, without any cleaning in between
    • CAfter it has been wiped down with a dry cloth
    • DStraight away, as long as the milk dish was fully cooked
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    Answer: A. After cleaning and a check for visible milk debris

    Since 2021, Annex II, Chapter IX of Regulation 852/2004 says such equipment must be cleaned and checked for at least the absence of visible debris of that allergen.

15. Question 15 of 18

    Which bacterium causes the most frequently reported foodborne illness in the EU, often from undercooked chicken?

    • AClostridium
    • BSalmonella
    • CCampylobacter
    • DListeria
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    Answer: C. Campylobacter

    EFSA says campylobacteriosis is the most frequently reported foodborne illness in the EU, and undercooked chicken is the most common source.

16. Question 16 of 18

    According to EFSA, in which foods is Salmonella most often found?

    • AFresh fruit juice and still or sparkling bottled water
    • BSugar, salt, dried herbs and other dry store-cupboard items
    • CBread, rice, pasta and other dried cereal products
    • DEggs and raw meat from pigs, turkeys and chickens
    Show answer

    Answer: D. Eggs and raw meat from pigs, turkeys and chickens

    EFSA says Salmonella is most frequently found in eggs and raw meat from pigs, turkeys and chickens.

17. Question 17 of 18

    Why is Listeria monocytogenes a special concern in chilled ready-to-eat food?

    • AIt can only grow in food that has been frozen solid
    • BIt can multiply even at fridge temperatures
    • CIt is destroyed as soon as food goes into a fridge
    • DIt only grows in dry foods such as flour and sugar
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    Answer: B. It can multiply even at fridge temperatures

    Unlike many foodborne bacteria, Listeria can multiply at cold temperatures, so chilling slows but does not stop it.

18. Question 18 of 18

    Which group of people is most at risk from listeriosis?

    • APregnant women, newborns, older people and people with weak immunity
    • BTeenagers who play a lot of sport and eat high-protein food
    • CHealthy adults aged 20 to 40 who work in busy kitchens
    • DPeople who only ever eat food that has been fully cooked
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    Answer: A. Pregnant women, newborns, older people and people with weak immunity

    EFSA says listeriosis mainly affects the elderly, pregnant women, newborns and people with weak immune systems.

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