Germany Food Hygiene Briefing Knowledge Quiz 2026: Test próbny 2

1. Pytanie 1 z 20

   Who can allow an exception to a work ban under § 42 IfSG?

   • AThe health office, if measures can prevent the spread of germs
   • BAny pharmacist
   • CYour colleagues by vote
   • DYour head chef
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   Odpowiedź: A. The health office, if measures can prevent the spread of germs

   § 42 lets the Gesundheitsamt grant exceptions where measures can prevent transmission.

2. Pytanie 2 z 20

   How often must your employer repeat the infection protection instruction?

   • AEvery month
   • BOnly once, never again
   • CAfter you start, and then every 2 years
   • DEvery 10 years
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   Odpowiedź: 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.

3. Pytanie 3 z 20

   What must your employer keep at the workplace?

   • AYour passport
   • BYour bank details
   • CYour school reports
   • DYour § 43 certificate and the record of the latest instruction
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   Odpowiedź: 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.

4. Pytanie 4 z 20

   What is the maximum fine for employing someone without the required § 43 certificate?

   • AUp to €500
   • BUp to €25,000
   • CThere is no fine
   • DUp to €50
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   Odpowiedź: B. Up to €25,000

   Under § 73 IfSG, employing a person without the required proof can be fined up to €25,000.

5. Pytanie 5 z 20

   Does the § 43 IfSG briefing replace food hygiene training under the food hygiene regulations?

   • ANo, hygiene training under the Lebensmittelhygiene-Verordnung is separate
   • BOnly if the employer agrees
   • CYes, it replaces all other training
   • DYes, but only for bakers
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   Odpowiedź: 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.

6. Pytanie 6 z 20

   Where should you wash your hands in a kitchen?

   • AIn a pot of hot water on the stove
   • BIn the dishwashing sink
   • CIn the vegetable sink
   • DOnly at the hand-wash basin
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   Odpowiedź: 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.

7. Pytanie 7 z 20

   How should you dry your hands after washing them in a kitchen?

   • ABy shaking them over the food
   • BOn a shared cloth towel
   • COn your apron
   • DWith disposable towels
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   Odpowiedź: D. With disposable towels

   The BfR recommends soap, warm water and disposable towels.

8. Pytanie 8 z 20

   After handling raw poultry, what does the BfR say you should do with your hands?

   • AWipe them on a cloth only
   • BRinse them in cold water only
   • CNothing, if you are moving on to salad
   • DWash and also disinfect them
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   Odpowiedź: D. Wash and also disinfect them

   After raw meat, poultry or eggs, and after the toilet, hands should be washed and disinfected.

9. Pytanie 9 z 20

   What should you do with rings and your watch before starting kitchen work?

   • AWrap them in cling film
   • BTurn the stones inwards
   • CKeep them on under gloves
   • DTake them off
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   Odpowiedź: D. Take them off

   Hand jewellery and watches must come off before work, and earrings and necklaces should not be worn.

10. Pytanie 10 z 20

    What does the BfR say about nail polish in the kitchen?

    • AOnly red polish is allowed so it is easy to see
    • BIt is fine if you wear gloves
    • CIt is not allowed; nails should be short and unpainted
    • DClear polish is required
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    Odpowiedź: C. It is not allowed; nails should be short and unpainted

    Nails should be short and unpainted. Polish can flake off into food.

11. Pytanie 11 z 20

    How should you cover a small open cut on your finger at work?

    • AWith a paper tissue
    • BWith a waterproof, brightly coloured plaster plus a glove or finger cot
    • CWith nothing; air helps it heal
    • DWith sticky tape from the office
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    Odpowiedź: 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.

12. Pytanie 12 z 20

    You need to sneeze while preparing food. What is right?

    • ATurn away from the food, sneeze into a tissue or your elbow, then wash your hands
    • BSneeze over the sink
    • CHold it in and keep cutting
    • DCover the food with your hand
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    Odpowiedź: 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.

13. Pytanie 13 z 20

    How often should kitchen work clothes be changed?

    • AOnly when visibly dirty
    • BOnce a week
    • COnce a month
    • DDaily, and kept apart from private clothes
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    Odpowiedź: D. Daily, and kept apart from private clothes

    Clean work clothes should be worn and changed daily, and stored separately from your own clothes.

14. Pytanie 14 z 20

    What is the BfR rule for hot-holding food during service?

    • AKeep it at 40 °C for up to 8 hours
    • BKeep it at room temperature for up to 4 hours
    • CKeep it at 60 °C or hotter, for no longer than 3 hours
    • DKeep it at 50 °C all day
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    Odpowiedź: 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.

15. Pytanie 15 z 20

    When you reheat food, what core temperature should it reach?

    • AJust warm to the touch
    • BAt least 72 °C for 2 minutes
    • CAt least 60 °C for 10 seconds
    • DAt least 45 °C for 1 minute
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    Odpowiedź: 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.

16. Pytanie 16 z 20

    How fast should cooked food be cooled before storing it?

    • AFrom 60 °C to 30 °C within 12 hours
    • BLeave it on the counter overnight
    • CFrom 100 °C to 50 °C within 6 hours
    • DFrom 60 °C to 7 °C within 2 hours
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    Odpowiedź: 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.

17. Pytanie 17 z 20

    In which temperature range do many germs multiply fastest, according to the BfR?

    • ABelow 0 °C
    • BBetween 15 °C and 55 °C
    • CBetween 70 °C and 100 °C
    • DOnly above 100 °C
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    Odpowiedź: B. Between 15 °C and 55 °C

    Many microorganisms grow quickly between 15 °C and 55 °C, so keep food out of this range.

18. Pytanie 18 z 20

    How should you thaw a whole frozen chicken?

    • ACook it while still frozen in the middle
    • BLet the thaw water drip onto the salad below
    • CRinse it in the hand-wash basin
    • DThaw it completely, pour off the thaw water and clean everything it touched
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    Odpowiedź: 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.

19. Pytanie 19 z 20

    How should you taste food while cooking?

    • ALick the cooking spoon and put it back in the pot
    • BDrink straight from the pot
    • CUse your fingers
    • DTake a little with a clean spoon into a separate dish or tasting spoon
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    Odpowiedź: 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.

20. Pytanie 20 z 20

    Where should cleaning chemicals and pest control products be stored?

    • ANext to the spices
    • BOutside the kitchen, away from food
    • COn the shelf above the work surface
    • DIn the fridge
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    Odpowiedź: B. Outside the kitchen, away from food

    The BfR says to keep cleaners, disinfectants and pesticides outside the kitchen.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: No national exam. You attend the briefing, sign a declaration and receive a certificate. Some online briefings end with a short comprehension check.