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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.

  • Curso
  • União Europeia
  • 100 perguntas
  • Verificado em 13 de outubro de 2026
  • Verificado em 13 de outubro de 2026

Resposta rápida

Este curso gratuito tem cerca de 180 minutos de lições, 6 questionários temáticos sem limite de tempo (100 perguntas no total) e uma avaliação final cronometrada de 30 perguntas escolhidas ao acaso. Obtenha 80 % ou mais na avaliação final para descarregar um certificado de conclusão (privado, não acreditado). Verificado com fontes oficiais em 13 de outubro de 2026.

Comece pelas liçõesFood Hygiene and HACCP Course (EU): Lessons: cerca de 180 minutos de leitura. Todas as perguntas do teste são abordadas nas lições.

O que vai aprender

  • 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

Obtenha 80% ou mais para descarregar o seu certificado.

O seu plano de estudo

Leia cada lição, faça o questionário temático (sem limite de tempo, com explicações) e depois a avaliação final cronometrada. De cada vez é escolhida uma nova mistura de perguntas. O seu progresso fica guardado neste navegador.

  1. Ler as lições6 lições, cerca de 180 min
  2. Questionário temático 1: Food safety law and who is responsible16 perguntas
  3. Questionário temático 2: Food hazards and allergens18 perguntas
  4. Questionário temático 3: Personal hygiene and handwashing15 perguntas
  5. Questionário temático 4: Temperature control: chilling, cooking and storage16 perguntas
  6. Questionário temático 5: Cleaning, pests and cross-contamination17 perguntas
  7. Questionário temático 6: HACCP: the seven principles in practice18 perguntas
  8. Exame final30 perguntas, 35 min · Obter 80% ou mais

Questionário temático 1: Food safety law and who is responsible

  1. Pergunta 1 de 16

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

    Resposta: D. The food business operator

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

  2. Pergunta 2 de 16

    Which EU regulation sets the general hygiene rules that apply to all food businesses?
    Mostrar resposta

    Resposta: 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. Pergunta 3 de 16

    Which regulation is known as the General Food Law?
    Mostrar resposta

    Resposta: 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. Pergunta 4 de 16

    Which of these places counts as a food business under EU law?
    Mostrar resposta

    Resposta: 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. Pergunta 5 de 16

    Under the General Food Law, when is food "unsafe"?
    Mostrar resposta

    Resposta: 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. Pergunta 6 de 16

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

    Resposta: 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. Pergunta 7 de 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?
    Mostrar resposta

    Resposta: 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. Pergunta 8 de 16

    Unsafe food may already have reached consumers. What must the food business also do?
    Mostrar resposta

    Resposta: 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. Pergunta 9 de 16

    Who carries out official food controls and sets the penalties for breaking food law?
    Mostrar resposta

    Resposta: 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. Pergunta 10 de 16

    What is the main job of the European Food Safety Authority (EFSA)?
    Mostrar resposta

    Resposta: 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. Pergunta 11 de 16

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

    Resposta: 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. Pergunta 12 de 16

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

    Resposta: 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. Pergunta 13 de 16

    Under EU hygiene law, who must be trained in the HACCP principles?
    Mostrar resposta

    Resposta: 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. Pergunta 14 de 16

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

    Resposta: 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. Pergunta 15 de 16

    What is true about guides to good hygiene practice written by food sectors?
    Mostrar resposta

    Resposta: 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. Pergunta 16 de 16

    What is the Rapid Alert System for Food and Feed (RASFF)?
    Mostrar resposta

    Resposta: 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.

O que saber antes do exame

  • 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.

Perguntas frequentes

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.

O certificado é acreditado ou reconhecido oficialmente?

Não. É um certificado de conclusão privado, apenas para o seu conhecimento. Não é reconhecido, acreditado nem aprovado por nenhum governo, entidade licenciadora, regulador ou instituição de ensino e não substitui qualquer licença, certificação ou formação exigida por lei.

Fontes

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