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Food Hygiene and HACCP Course (EU) 2026

This course is for people who work with food in the European Union, such as kitchen, café, shop and catering staff. It covers EU food law and who is responsible, food hazards and allergens, personal hygiene, temperature control, cleaning and the seven HACCP principles. Each topic has a short lesson and an untimed quiz, followed by a timed 30-question final assessment; score 80% or more to earn a Certificate of Completion.

  • Kurs
  • Unia Europejska
  • Pytania: 100
  • Sprawdzono 13 października 2026
  • Fakty sprawdzone 13 października 2026

W skrócie

Ten bezpłatny kurs obejmuje około 180 minut lekcji, quizy tematyczne bez limitu czasu (liczba: 6, łącznie 100 pytań) oraz końcowy test na czas z 30 losowo wybranymi pytaniami. Uzyskaj co najmniej 80% w teście końcowym, aby pobrać zaświadczenie o ukończeniu (prywatne, nieakredytowane). Sprawdzono z oficjalnymi źródłami 13 października 2026.

Zacznij od lekcjiFood Hygiene and HACCP Course (EU): Lessons: ok. 180 min czytania. Każde pytanie testowe jest omówione w lekcjach.

Czego się nauczysz

  • Explain the main EU food safety laws and who is responsible for food safety
  • Recognise biological, chemical, physical and allergenic hazards
  • Name the 14 EU allergens and explain how allergen information must be given
  • Wash your hands correctly and follow the rules on illness, clothing and gloves
  • Apply safe temperature control for chilling, cooking, hot holding, cooling and reheating
  • Clean and disinfect correctly and prevent cross-contamination and pests
  • Apply the seven HACCP principles to a simple menu item

Uzyskaj co najmniej 80%, aby pobrać certyfikat.

Twój plan nauki

Przeczytaj każdą lekcję, rozwiąż quiz tematyczny (bez limitu czasu, z wyjaśnieniami), a potem końcowy test na czas. Za każdym razem losowany jest nowy zestaw pytań. Postęp zapisuje się w tej przeglądarce.

  1. Przeczytaj lekcjeLekcje: 6, około 180 min
  2. Quiz tematyczny 1: Food safety law and who is responsiblePytania: 16
  3. Quiz tematyczny 2: Food hazards and allergensPytania: 18
  4. Quiz tematyczny 3: Personal hygiene and handwashingPytania: 15
  5. Quiz tematyczny 4: Temperature control: chilling, cooking and storagePytania: 16
  6. Quiz tematyczny 5: Cleaning, pests and cross-contaminationPytania: 17
  7. Quiz tematyczny 6: HACCP: the seven principles in practicePytania: 18
  8. Egzamin końcowyPytania: 30, 35 min · Co najmniej 80%

Quiz tematyczny 1: Food safety law and who is responsible

  1. Pytanie 1 z 16

    Under EU food law, who has the primary responsibility for food safety in a food business?
    Pokaż odpowiedź

    Odpowiedź: D. The food business operator

    Regulation (EC) No 852/2004 says the primary responsibility for food safety rests with the food business operator.

  2. Pytanie 2 z 16

    Which EU regulation sets the general hygiene rules that apply to all food businesses?
    Pokaż odpowiedź

    Odpowiedź: A. Regulation (EC) No 852/2004

    Regulation (EC) No 852/2004 on the hygiene of foodstuffs sets the general hygiene rules, including the HACCP duty.

  3. Pytanie 3 z 16

    Which regulation is known as the General Food Law?
    Pokaż odpowiedź

    Odpowiedź: B. Regulation (EC) No 178/2002

    Regulation (EC) No 178/2002 is the General Food Law. It sets the basic principles, food safety requirements and traceability rules.

  4. Pytanie 4 z 16

    Which of these places counts as a food business under EU law?
    Pokaż odpowiedź

    Odpowiedź: B. A charity kitchen that serves free meals

    A food business is any undertaking, for profit or not and public or private, that carries out any stage of production, processing or distribution of food.

  5. Pytanie 5 z 16

    Under the General Food Law, when is food "unsafe"?
    Pokaż odpowiedź

    Odpowiedź: D. When it is harmful to health or unfit to eat

    Article 14 of Regulation (EC) No 178/2002 says food is unsafe if it is injurious to health or unfit for human consumption, and unsafe food must not be placed on the market.

  6. Pytanie 6 z 16

    Under the EU traceability rules, what must a food business be able to identify?
    Pokaż odpowiedź

    Odpowiedź: D. Its suppliers and the businesses it supplied

    Article 18 of the General Food Law requires businesses to identify who supplied them and which other businesses they supplied.

  7. Pytanie 7 z 16

    A café owner learns that a batch of sandwiches she supplied to a shop may be unsafe. What does EU law require her to do?
    Pokaż odpowiedź

    Odpowiedź: C. Withdraw it quickly and inform the competent authorities

    Article 19 of the General Food Law requires an operator who believes food is unsafe to start withdrawing it at once and to inform the competent authorities.

  8. Pytanie 8 z 16

    Unsafe food may already have reached consumers. What must the food business also do?
    Pokaż odpowiedź

    Odpowiedź: B. Tell consumers why and recall the food if needed

    Under Article 19, if the product may have reached consumers, the operator must inform them of the reason for withdrawal and, if necessary, recall the products.

  9. Pytanie 9 z 16

    Who carries out official food controls and sets the penalties for breaking food law?
    Pokaż odpowiedź

    Odpowiedź: C. The Member States, through their competent authorities

    Member States enforce food law through official controls and set penalties, which must be effective, proportionate and dissuasive.

  10. Pytanie 10 z 16

    What is the main job of the European Food Safety Authority (EFSA)?
    Pokaż odpowiedź

    Odpowiedź: B. To give scientific advice on food and feed safety

    The General Food Law set up EFSA to give scientific advice and scientific and technical support. National authorities do the inspections.

  11. Pytanie 11 z 16

    Someone is opening a new takeaway. What does Regulation 852/2004 require about the competent authority?
    Pokaż odpowiedź

    Odpowiedź: C. Notify it so the premises can be registered

    Article 6 requires operators to notify the competent authority of each establishment for registration and to report significant changes, such as closure.

  12. Pytanie 12 z 16

    What does Annex II of Regulation 852/2004 require for food handlers' training?
    Pokaż odpowiedź

    Odpowiedź: C. Supervision and instruction or training that matches their work

    Chapter XII of Annex II requires food handlers to be supervised and instructed and/or trained in food hygiene matters to match their work.

  13. Pytanie 13 z 16

    Under EU hygiene law, who must be trained in the HACCP principles?
    Pokaż odpowiedź

    Odpowiedź: C. People who develop and maintain the HACCP-based procedures

    Annex II, Chapter XII says the people responsible for developing and maintaining the HACCP-based procedure must have training in HACCP principles.

  14. Pytanie 14 z 16

    Since 2021, EU hygiene rules require food businesses to have a food safety culture. Which of these is part of it?
    Pokaż odpowiedź

    Odpowiedź: C. Staff can raise food safety concerns openly

    Chapter XIa of Annex II includes commitment, leadership, awareness of hazards, open communication and enough resources.

  15. Pytanie 15 z 16

    What is true about guides to good hygiene practice written by food sectors?
    Pokaż odpowiedź

    Odpowiedź: B. They help businesses follow the rules; using them is voluntary

    Articles 7 and 8 of Regulation 852/2004 encourage national and EU guides; food businesses may use them on a voluntary basis.

  16. Pytanie 16 z 16

    What is the Rapid Alert System for Food and Feed (RASFF)?
    Pokaż odpowiedź

    Odpowiedź: D. A system for authorities to share information on food risks quickly

    RASFF lets food safety authorities rapidly exchange information on health risks so they can act quickly. It is based on Article 50 of the General Food Law.

Co warto wiedzieć przed egzaminem

  • Under EU law, the food business operator has the primary responsibility for food safety.
  • Regulation (EC) No 852/2004 requires food businesses after primary production to keep a permanent procedure based on the seven HACCP principles.
  • Food handlers must be supervised and instructed and/or trained in food hygiene to match their work; people who run the HACCP procedures need HACCP training.
  • Every food business must be able to identify its suppliers and the businesses it has supplied, and must withdraw unsafe food and inform the authorities.
  • EU law lists 14 allergens, and allergen information is mandatory for non-prepacked food such as restaurant meals.
  • Quick-frozen food must be kept at -18 °C or colder; most other temperature values are set by national rules and guidance.
  • Since 2021, EU hygiene rules require food businesses to set up and show a food safety culture.

Najczęściej zadawane pytania

Is this an official or legally required food hygiene certificate?

No. When you pass the final assessment you get a PassEveryTest Certificate of Completion, which shows you finished this general awareness course. It is not an accredited qualification or a legally required training certificate, and it does not replace the training your employer must give you.

Does EU law require food handlers to be trained?

Yes. Regulation (EC) No 852/2004 says food handlers must be supervised and instructed and/or trained in food hygiene to match their work. Some countries have extra national training rules for certain sectors.

Why do temperature rules differ between countries?

The EU hygiene rules require safe temperatures and an unbroken cold chain, but most specific values come from national rules and guidance. This course uses Ireland's FSAI guidance as an example; always use your own country's values and your workplace plan.

How does the final assessment work?

It has 30 questions drawn at random from the course question bank, with a 35-minute time limit. You need 80% to pass, and each attempt gives you a new mix of questions.

What are the seven HACCP principles?

Identify hazards, identify critical control points, set critical limits, monitor, set corrective actions, verify, and keep documents and records.

Czy zaświadczenie jest akredytowane lub oficjalnie uznawane?

Nie. To prywatne zaświadczenie o ukończeniu, wyłącznie dla Twojej wiedzy. Nie jest uznawane, akredytowane ani zatwierdzone przez żaden rząd, organ licencyjny, regulatora ani instytucję edukacyjną i nie zastępuje żadnej licencji, certyfikacji ani szkolenia wymaganych przez prawo.

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