Germany Food Hygiene Briefing Knowledge Quiz 2026: Practice test 2

Practice test 2 of 2 for the Germany Food Hygiene Briefing Knowledge Quiz: 20 more questions with answers and explanations.

Food safety
Germany
40 questions
Checked October 11, 2026

Question 1 of 20
Who can allow an exception to a work ban under § 42 IfSG?
- The health office, if measures can prevent the spread of germs
- Any pharmacist
- Your colleagues by vote
- Your head chef
Show answer
Answer: A. The health office, if measures can prevent the spread of germs
§ 42 lets the Gesundheitsamt grant exceptions where measures can prevent transmission.
Question 2 of 20
How often must your employer repeat the infection protection instruction?
- Every month
- Only once, never again
- After you start, and then every 2 years
- Every 10 years
Show answer
Answer: C. After you start, and then every 2 years
§ 43 (4) requires instruction after you start work and then every two years, with written records.
Question 3 of 20
What must your employer keep at the workplace?
- Your passport
- Your bank details
- Your school reports
- Your § 43 certificate and the record of the latest instruction
Show answer
Answer: D. Your § 43 certificate and the record of the latest instruction
Employers must keep the certificate and the latest instruction record and show them to the authorities on request.
Question 4 of 20
What is the maximum fine for employing someone without the required § 43 certificate?
- Up to €500
- Up to €25,000
- There is no fine
- Up to €50
Show answer
Answer: B. Up to €25,000
Under § 73 IfSG, employing a person without the required proof can be fined up to €25,000.
Question 5 of 20
Does the § 43 IfSG briefing replace food hygiene training under the food hygiene regulations?
- No, hygiene training under the Lebensmittelhygiene-Verordnung is separate
- Only if the employer agrees
- Yes, it replaces all other training
- Yes, but only for bakers
Show answer
Answer: A. No, hygiene training under the Lebensmittelhygiene-Verordnung is separate
The official briefing sheet notes that it does not replace the regular instruction under the Lebensmittelhygiene-Verordnung.
Question 6 of 20
Where should you wash your hands in a kitchen?
- In a pot of hot water on the stove
- In the dishwashing sink
- In the vegetable sink
- Only at the hand-wash basin
Show answer
Answer: D. Only at the hand-wash basin
The BfR says to wash hands only at the designated hand basin, never in a food or dishwashing sink.
Question 7 of 20
How should you dry your hands after washing them in a kitchen?
- By shaking them over the food
- On a shared cloth towel
- On your apron
- With disposable towels
Show answer
Answer: D. With disposable towels
The BfR recommends soap, warm water and disposable towels.
Question 8 of 20
After handling raw poultry, what does the BfR say you should do with your hands?
- Wipe them on a cloth only
- Rinse them in cold water only
- Nothing, if you are moving on to salad
- Wash and also disinfect them
Show answer
Answer: D. Wash and also disinfect them
After raw meat, poultry or eggs, and after the toilet, hands should be washed and disinfected.
Question 9 of 20
What should you do with rings and your watch before starting kitchen work?
- Wrap them in cling film
- Turn the stones inwards
- Keep them on under gloves
- Take them off
Show answer
Answer: D. Take them off
Hand jewellery and watches must come off before work, and earrings and necklaces should not be worn.
Question 10 of 20
What does the BfR say about nail polish in the kitchen?
- Only red polish is allowed so it is easy to see
- It is fine if you wear gloves
- It is not allowed; nails should be short and unpainted
- Clear polish is required
Show answer
Answer: C. It is not allowed; nails should be short and unpainted
Nails should be short and unpainted. Polish can flake off into food.
Question 11 of 20
How should you cover a small open cut on your finger at work?
- With a paper tissue
- With a waterproof, brightly coloured plaster plus a glove or finger cot
- With nothing; air helps it heal
- With sticky tape from the office
Show answer
Answer: B. With a waterproof, brightly coloured plaster plus a glove or finger cot
A waterproof plaster with a glove or finger cot protects food. Bright colours make a lost plaster easy to find.
Question 12 of 20
You need to sneeze while preparing food. What is right?
- Turn away from the food, sneeze into a tissue or your elbow, then wash your hands
- Sneeze over the sink
- Hold it in and keep cutting
- Cover the food with your hand
Show answer
Answer: A. Turn away from the food, sneeze into a tissue or your elbow, then wash your hands
Turn away, use a tissue or your elbow, throw the tissue away, then wash and disinfect your hands.
Question 13 of 20
How often should kitchen work clothes be changed?
- Only when visibly dirty
- Once a week
- Once a month
- Daily, and kept apart from private clothes
Show answer
Answer: D. Daily, and kept apart from private clothes
Clean work clothes should be worn and changed daily, and stored separately from your own clothes.
Question 14 of 20
What is the BfR rule for hot-holding food during service?
- Keep it at 40 °C for up to 8 hours
- Keep it at room temperature for up to 4 hours
- Keep it at 60 °C or hotter, for no longer than 3 hours
- Keep it at 50 °C all day
Show answer
Answer: C. Keep it at 60 °C or hotter, for no longer than 3 hours
Hot food should stay at 60 °C or above at every point (65 °C is safer) and not be held hot for more than 3 hours.
Question 15 of 20
When you reheat food, what core temperature should it reach?
- Just warm to the touch
- At least 72 °C for 2 minutes
- At least 60 °C for 10 seconds
- At least 45 °C for 1 minute
Show answer
Answer: B. At least 72 °C for 2 minutes
The BfR says to reheat to at least 72 °C in the core for 2 minutes, and to check with a thermometer.
Question 16 of 20
How fast should cooked food be cooled before storing it?
- From 60 °C to 30 °C within 12 hours
- Leave it on the counter overnight
- From 100 °C to 50 °C within 6 hours
- From 60 °C to 7 °C within 2 hours
Show answer
Answer: D. From 60 °C to 7 °C within 2 hours
Cool quickly through the danger range. Split large batches into small containers so they cool faster.
Question 17 of 20
In which temperature range do many germs multiply fastest, according to the BfR?
- Below 0 °C
- Between 15 °C and 55 °C
- Between 70 °C and 100 °C
- Only above 100 °C
Show answer
Answer: B. Between 15 °C and 55 °C
Many microorganisms grow quickly between 15 °C and 55 °C, so keep food out of this range.
Question 18 of 20
How should you thaw a whole frozen chicken?
- Cook it while still frozen in the middle
- Let the thaw water drip onto the salad below
- Rinse it in the hand-wash basin
- Thaw it completely, pour off the thaw water and clean everything it touched
Show answer
Answer: D. Thaw it completely, pour off the thaw water and clean everything it touched
Large poultry must be fully thawed before cooking. Thaw water can carry germs, so keep it away from other food.
Question 19 of 20
How should you taste food while cooking?
- Lick the cooking spoon and put it back in the pot
- Drink straight from the pot
- Use your fingers
- Take a little with a clean spoon into a separate dish or tasting spoon
Show answer
Answer: D. Take a little with a clean spoon into a separate dish or tasting spoon
Never taste directly from the main dish with a spoon that goes back in.
Question 20 of 20
Where should cleaning chemicals and pest control products be stored?
- Next to the spices
- Outside the kitchen, away from food
- On the shelf above the work surface
- In the fridge
Show answer
Answer: B. Outside the kitchen, away from food
The BfR says to keep cleaners, disinfectants and pesticides outside the kitchen.

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