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Food Safety Practice Test (Ireland) 2026

Food handlers in Ireland must be supervised and trained in food hygiene to suit their work. Courses and any certificates come from training providers; there is no single national exam. This practice covers food law, HACCP, temperatures, allergens, hygiene, cleaning and pests.

  • Higiena żywności
  • Irlandia
  • Pytania: 60
  • Sprawdzono 10 października 2026

W skrócie

Aby zdać: Set by your training provider. The law requires supervision and training, not one specific certificate. Egzamin przeprowadza: Training providers; food law enforced by the Food Safety Authority of Ireland (FSAI) and the HSE Environmental Health Service. Ćwicz tu za darmo na 60 pytaniach, każde z odpowiedzią i wyjaśnieniem. Sprawdzono z oficjalnymi źródłami 10 października 2026.

Przeczytaj, zanim zaczniesz ćwiczyćZacznij od przewodnika Food Safety Study Guide (Ireland): przystępne notatki, rysunki i liczby do zapamiętania.

  1. Pytanie 1 z 25

    Which organisation has overall responsibility for enforcing food safety law in Ireland?
    Pokaż odpowiedź

    Odpowiedź: C. The Food Safety Authority of Ireland (FSAI)

    The FSAI oversees the enforcement of food law in Ireland, working with official agencies such as the HSE.

  2. Pytanie 2 z 25

    Who usually inspects restaurants, cafés and takeaways in Ireland?
    Pokaż odpowiedź

    Odpowiedź: B. Environmental health officers from the HSE

    The HSE Environmental Health Service carries out inspections of most food service businesses.

  3. Pytanie 3 z 25

    Under food law, who is ultimately responsible for making sure the food a business produces is safe to eat?
    Pokaż odpowiedź

    Odpowiedź: C. The food business operator

    The FSAI states that, under food law, the food business is responsible for ensuring the food it produces is safe to eat.

  4. Pytanie 4 z 25

    Which EU regulation sets the general hygiene rules for food businesses in Ireland?
    Pokaż odpowiedź

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

    Regulation 852/2004 on the hygiene of foodstuffs sets the general hygiene rules, including HACCP and training.

  5. Pytanie 5 z 25

    What does food law say about training for food handlers?
    Pokaż odpowiedź

    Odpowiedź: A. They must be supervised and instructed or trained in food hygiene to suit their work

    Regulation 852/2004 requires food handlers to be supervised and instructed and/or trained in food hygiene in line with their work activity.

  6. Pytanie 6 z 25

    Who must receive adequate training in applying HACCP principles?
    Pokaż odpowiedź

    Odpowiedź: A. The people responsible for developing and maintaining the business's HACCP-based procedures

    Regulation 852/2004 requires those responsible for the HACCP-based procedures to be trained in HACCP principles.

  7. Pytanie 7 z 25

    Where can food businesses find the FSAI's free online food safety training resources?
    Pokaż odpowiedź

    Odpowiedź: A. The FSAI Learning Portal

    The FSAI runs a Learning Portal with online training resources for food businesses.

  8. Pytanie 8 z 25

    Before opening, a new food business must notify which body so it can be registered?
    Pokaż odpowiedź

    Odpowiedź: B. The competent authority that will supervise it, such as the HSE Environmental Health Service

    Regulation 852/2004 requires food business operators to notify the competent authority so each establishment can be registered.

  9. Pytanie 9 z 25

    Which of these is a type of enforcement order that can be served on a food business in Ireland?
    Pokaż odpowiedź

    Odpowiedź: D. A Closure Order

    Enforcement orders include Closure Orders, Improvement Orders and Prohibition Orders. The FSAI publishes orders that are served.

  10. Pytanie 10 z 25

    What must a food business be able to do with the food it buys and sells under food law?
    Pokaż odpowiedź

    Odpowiedź: A. Trace it: know who supplied it and who it was supplied to

    Food businesses must have a traceability system, so food can be traced one step back and one step forward.

  11. Pytanie 11 z 25

    What does "food safety culture" mean in a food business?
    Pokaż odpowiedź

    Odpowiedź: D. Shared values and behaviour that put food safety first at every level

    A good food safety culture means managers and staff all take food safety seriously. The FSAI Safe Catering Pack now has a section on it.

  12. Pytanie 12 z 25

    In food safety, what does the abbreviation HACCP stand for?
    Pokaż odpowiedź

    Odpowiedź: C. Hazard Analysis and Critical Control Point

    HACCP is a system for finding the hazards in a food business and controlling them.

  13. Pytanie 13 z 25

    What must food businesses in Ireland maintain under food law?
    Pokaż odpowiedź

    Odpowiedź: A. A food safety management system based on HACCP

    The FSAI states that you must maintain your food safety management system based on HACCP.

  14. Pytanie 14 z 25

    Which HACCP principle comes first?
    Pokaż odpowiedź

    Odpowiedź: D. Identify the hazards

    The first step is to identify hazards that must be prevented, eliminated or reduced to acceptable levels.

  15. Pytanie 15 z 25

    In HACCP, what is a critical control point (CCP)?
    Pokaż odpowiedź

    Odpowiedź: D. A step where control is essential to prevent or reduce a hazard

    Cooking, cooling and chilled storage are common critical control points in catering.

  16. Pytanie 16 z 25

    In HACCP, what is meant by a critical limit?
    Pokaż odpowiedź

    Odpowiedź: B. The value that separates acceptable from unacceptable at a critical control point

    For example, a minimum core cooking temperature is a critical limit at the cooking step.

  17. Pytanie 17 z 25

    Checking the temperature of every batch of cooked chicken with a probe is an example of which HACCP principle?
    Pokaż odpowiedź

    Odpowiedź: D. Monitoring

    Monitoring means planned checks at each critical control point to make sure the critical limit is met.

  18. Pytanie 18 z 25

    Cooked chicken probes below the safe core temperature. What is this a sign that you need?
    Pokaż odpowiedź

    Odpowiedź: B. A corrective action, such as cooking it for longer

    When monitoring shows a critical limit is not met, a corrective action must be taken.

  19. Pytanie 19 z 25

    Which HACCP principle checks that the whole system is working as planned?
    Pokaż odpowiedź

    Odpowiedź: C. Verification

    Verification procedures check regularly that the HACCP-based system works, and it is reviewed when anything changes.

  20. Pytanie 20 z 25

    Why do HACCP-based systems need documents and records?
    Pokaż odpowiedź

    Odpowiedź: A. To show that checks are being done and the system is working

    Documents and records are one of the HACCP principles and help show the business is in control.

  21. Pytanie 21 z 25

    What is the FSAI's Safe Catering Pack?
    Pokaż odpowiedź

    Odpowiedź: B. A user-friendly approach to HACCP for caterers

    The FSAI describes the Safe Catering Pack as a user-friendly approach to HACCP.

  22. Pytanie 22 z 25

    What does the Safe Catering Pack include to help businesses record their checks?
    Pokaż odpowiedź

    Odpowiedź: D. Recording forms and checklists, plus a Declaration of Completion and Review that must be signed

    The pack includes forms for recording checks, training and allergen management, and a signed declaration.

  23. Pytanie 23 z 25

    How many allergens must food businesses in Ireland give information about?
    Pokaż odpowiedź

    Odpowiedź: A. 14

    EU food information law lists 14 allergens that must be declared when used in food.

  24. Pytanie 24 z 25

    Which legume, sometimes used in flour, is one of the 14 allergens?
    Pokaż odpowiedź

    Odpowiedź: D. Lupin

    Lupin is one of the 14. Others include celery, cereals containing gluten, crustaceans, eggs, fish, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphites and tree nuts.

  25. Pytanie 25 z 25

    Mussels and oysters belong to which allergen group?
    Pokaż odpowiedź

    Odpowiedź: D. Molluscs

    Molluscs include mussels, oysters and squid. Crustaceans include prawns, crab and lobster.

Co warto wiedzieć przed egzaminem

  • Under food law, the food business is responsible for making sure the food it produces is safe to eat.
  • Food businesses must maintain a food safety management system based on HACCP and have a traceability system.
  • Food handlers must be supervised and instructed or trained in food hygiene to suit their work.
  • The FSAI Safe Catering Pack is a user-friendly approach to HACCP, with recording forms and a signed Declaration of Completion and Review.
  • Allergen information for non-prepacked food is covered by S.I. No. 489 of 2014.
  • The FSAI publishes the enforcement orders served on food businesses.

Najczęściej zadawane pytania

Do I need a food safety certificate to work with food in Ireland?

The law requires food handlers to be supervised and trained in food hygiene to suit their work. It does not name one compulsory certificate, but many employers use courses from training providers.

Who inspects food businesses in Ireland?

For most restaurants, cafés and shops, environmental health officers from the HSE. The FSAI oversees enforcement.

What temperatures should I know?

Chilled food at 5°C or below, frozen food at −18°C or colder, cooking to a core temperature of 75°C, and hot holding at 63°C or above.

How many allergens must be declared?

Fourteen, including celery, lupin, molluscs, mustard and sesame.

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