Food Safety Practice Test (Ireland) 2026: Test d’entraînement 2

Test d’entraînement 2 sur 2 pour l’examen « Food Safety Practice Test (Ireland) » : 35 questions supplémentaires avec réponses et explications.

Hygiène alimentaire
Irlande
60 questions
Vérifié le 10 octobre 2026

Question 1 sur 35
Which of these condiments is one of the 14 allergens?
- Mustard
- Salt
- Black pepper
- Vinegar
Voir la réponse
Réponse: A. Mustard
Mustard is one of the 14 allergens that must be declared.
Question 2 sur 35
Must allergen information be given for food that is not prepacked, such as meals in a restaurant?
- Only if the customer pays extra
- No, only for packaged food
- Yes, it must be available for every dish that contains one of the 14 allergens
- Only at weekends
Voir la réponse
Réponse: 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.
Question 3 sur 35
Which Irish regulations cover allergen information for non-prepacked food?
- The Licensing Acts
- The Road Traffic Act 1961
- S.I. No. 489 of 2014
- The Planning and Development Act 2000
Voir la réponse
Réponse: 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.
Question 4 sur 35
In Ireland, how must allergen information for non-prepacked food be provided?
- In writing, for example on the menu or a chart
- Only by word of mouth
- Only on request by post
- It does not need to be provided
Voir la réponse
Réponse: 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.
Question 5 sur 35
Which step helps prevent allergens getting into a dish that should be free of them?
- Clean utensils and surfaces, and wash hands between dishes
- Store open allergen ingredients above other foods
- Use one spoon for all sauces
- Use the same oil for everything
Voir la réponse
Réponse: 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.
Question 6 sur 35
A customer has swelling and difficulty breathing after eating. What should you do first?
- Offer them dessert
- Call 112 or 999 for an ambulance
- Give them a glass of water and wait
- Tell them to go home
Voir la réponse
Réponse: B. Call 112 or 999 for an ambulance
A severe allergic reaction (anaphylaxis) is a medical emergency. Call the emergency services at once.
Question 7 sur 35
At what temperature should hot food be held for service?
- 55°C or above
- 40°C or above
- 50°C or above
- 63°C or above
Voir la réponse
Réponse: D. 63°C or above
Hot food should be held at 63°C or above to stop bacteria multiplying.
Question 8 sur 35
What core temperature is commonly used to check that food is cooked thoroughly?
- 63°C
- 60°C
- 50°C
- 75°C
Voir la réponse
Réponse: D. 75°C
Cook food until the centre reaches 75°C, or an equivalent safe time and temperature combination.
Question 9 sur 35
At what temperature should chilled food be kept?
- 20°C or below
- 15°C or below
- 5°C or below
- 10°C or below
Voir la réponse
Réponse: C. 5°C or below
Keep chilled food at 5°C or below.
Question 10 sur 35
At what temperature should a freezer keep food?
- −5°C
- −18°C or colder
- 0°C
- 5°C
Voir la réponse
Réponse: B. −18°C or colder
Freezers should keep food at −18°C or colder. Freezing stops bacteria multiplying but does not kill them.
Question 11 sur 35
What does food law say about the cold chain for chilled food?
- It can be broken whenever it is convenient
- It must not be interrupted, except for short, safe periods during preparation, transport, storage, display and service
- It only applies to ice cream
- It only applies to food from abroad
Voir la réponse
Réponse: 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.
Question 12 sur 35
How should food that will be kept chilled be cooled after cooking?
- As quickly as possible
- Next to the oven
- In a deep pot with the lid on
- Slowly, overnight on the counter
Voir la réponse
Réponse: A. As quickly as possible
Regulation 852/2004 says such food is to be cooled as quickly as possible after heat processing.
Question 13 sur 35
What should happen to liquid that runs off food as it thaws?
- It should be frozen again
- It should be drained away so it cannot contaminate other food
- It should be left on the shelf
- It should be added to sauces
Voir la réponse
Réponse: 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.
Question 14 sur 35
Where should the tip of a probe thermometer be placed to check cooked meat?
- In the centre of the thickest part, away from bone
- Just under the surface
- Touching the bone
- Touching the tray
Voir la réponse
Réponse: 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.
Question 15 sur 35
What does food law require of people working in food-handling areas?
- Rubber boots at all times
- A high degree of personal cleanliness and suitable, clean protective clothing
- No hair at all
- Expensive uniforms
Voir la réponse
Réponse: 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.
Question 16 sur 35
A food handler has diarrhoea. What must they do?
- Keep working but wear gloves
- Tell no one until the end of the week
- Report it to the food business operator straight away and not handle food
- Keep working but wash hands more often
Voir la réponse
Réponse: 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.
Question 17 sur 35
Which condition must a food handler report to their employer?
- A new haircut
- Tiredness after a late night
- An infected wound or skin infection
- A sore muscle from the gym
Voir la réponse
Réponse: C. An infected wound or skin infection
Infected wounds, skin infections and sores can contaminate food and must be reported.
Question 18 sur 35
For how long should you rub soapy hands together when handwashing?
- About 5 seconds
- About 2 seconds
- Ten minutes
- At least 20 seconds
Voir la réponse
Réponse: D. At least 20 seconds
Rub all parts of the hands with soap for at least 20 seconds, then rinse and dry them well.
Question 19 sur 35
At which of these times must a food handler wash their hands?
- After using the toilet
- Only at the end of the day
- Only before going home
- Only when hands look dirty
Voir la réponse
Réponse: 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.
Question 20 sur 35
What must handwashing facilities in a food business have?
- Only a towel
- Hot and cold running water and materials for cleaning and drying hands
- Nothing special
- Only cold water
Voir la réponse
Réponse: 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.
Question 21 sur 35
Should handwashing basins also be used to wash food?
- No, food washing must use separate facilities where needed
- Yes, always
- Yes, if the tap is hot
- Yes, but only for vegetables
Voir la réponse
Réponse: 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.
Question 22 sur 35
Do disposable gloves replace handwashing?
- No, wash hands before putting on gloves and change gloves often
- Yes, gloves are always enough
- Yes, if they are blue
- Yes, for the whole shift
Voir la réponse
Réponse: 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.
Question 23 sur 35
Which best describes cross-contamination?
- Freezing food
- Mixing two sauces
- The transfer of bacteria from one food or surface to another
- Cooking food twice
Voir la réponse
Réponse: 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.
Question 24 sur 35
In this diagram, what is marker 3 warning against?
- Raw chicken, its juices and its knife must never touch the salad
- One knife is shared
- The chicken goes on the green board
- The salad is cut on the red board
Voir la réponse
Réponse: 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.
Question 25 sur 35
In this fridge diagram, what goes on the bottom shelf (marker 6)?
- Dairy products
- Raw poultry
- Ready-to-eat food
- Cooked food
Voir la réponse
Réponse: B. Raw poultry
Raw poultry goes at the bottom so its juices cannot drip onto other food.
Question 26 sur 35
What does a "use by" date on food tell you?
- After this date the food should not be eaten, for safety reasons
- The date the food was made
- The food tastes best before this date
- The date the shop must reorder
Voir la réponse
Réponse: 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.
Question 27 sur 35
What does two-stage cleaning involve?
- Cleaning twice with the same cloth
- Sweeping and then mopping
- Cleaning off dirt and grease first, then disinfecting
- Cleaning only before an inspection
Voir la réponse
Réponse: C. Cleaning off dirt and grease first, then disinfecting
Disinfectant does not work well on dirty surfaces, so clean first and then disinfect.
Question 28 sur 35
What is the "contact time" of a disinfectant?
- How long it takes to buy
- How long it can be stored
- How long it must stay on a surface to work
- How long it takes to dry
Voir la réponse
Réponse: 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.
Question 29 sur 35
What does food law require food businesses to have for pests?
- A pest only on weekends
- Adequate procedures to control pests
- A pet cat in the kitchen
- Nothing at all
Voir la réponse
Réponse: B. Adequate procedures to control pests
Regulation 852/2004 requires adequate procedures to control pests and to stop pets getting into food areas.
Question 30 sur 35
Which of these suggests rodents are present?
- Sealed packaging
- Droppings and gnaw marks
- Cold food at 3°C
- Clean floors
Voir la réponse
Réponse: B. Droppings and gnaw marks
Report signs of pests to your manager straight away.
Question 31 sur 35
How must cleaning chemicals and other hazardous substances be stored?
- Next to the flour
- On the shelf above the prep table
- Labelled and stored in separate, secure containers
- In empty food containers
Voir la réponse
Réponse: 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.
Question 32 sur 35
How should food waste be managed?
- Removed from food rooms as quickly as possible and kept in closable containers
- Left at the back door overnight
- Stored in the walk-in fridge with food
- Left in open boxes beside food
Voir la réponse
Réponse: 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.
Question 33 sur 35
Which of these is an example of physical contamination?
- Bleach on a chopping board
- Peanut traces in a sauce
- A piece of glass in a dessert
- Bacteria on raw chicken
Voir la réponse
Réponse: C. A piece of glass in a dessert
Physical contaminants are objects such as glass, metal, plasters, hair and packaging.
Question 34 sur 35
Which conditions do most food poisoning bacteria need to multiply?
- Food, moisture, warmth and time
- Freezing cold
- Light, air and noise
- Salt and vinegar only
Voir la réponse
Réponse: A. Food, moisture, warmth and time
Temperature control and good timing stop bacteria multiplying to harmful levels.
Question 35 sur 35
Which food poisoning bacterium can multiply slowly even in a fridge?
- Listeria monocytogenes
- Clostridium perfringens
- Campylobacter
- Bacillus cereus
Voir la réponse
Réponse: 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.

Tests associés