Food Hygiene and HACCP Course (EU) 2026

1. Fråga 1 av 16

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

   • AThe European Commission
   • BThe national food inspector
   • CThe customer who buys the food
   • DThe food business operator
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   Svar: D. The food business operator

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

2. Fråga 2 av 16

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

   • ARegulation (EC) No 852/2004
   • BRegulation (EU) 2017/625
   • CCouncil Directive 89/108/EEC
   • DRegulation (EU) No 1169/2011
   Visa svar

   Svar: 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. Fråga 3 av 16

   Which regulation is known as the General Food Law?

   • ARegulation (EU) 2017/625
   • BRegulation (EC) No 178/2002
   • CRegulation (EU) No 1169/2011
   • DRegulation (EC) No 852/2004
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   Svar: 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. Fråga 4 av 16

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

   • AA shop that only sells kitchen tools
   • BA charity kitchen that serves free meals
   • CA family cooking dinner at home for themselves
   • DA farm animal kept as a pet
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   Svar: 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. Fråga 5 av 16

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

   • AOnly when its best-before date has passed, even if it is still fine
   • BOnly when a customer has made a written complaint about it
   • COnly when it was made in a country outside the EU
   • DWhen it is harmful to health or unfit to eat
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   Svar: 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. Fråga 6 av 16

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

   • AOnly the staff members who handled each batch
   • BEvery shopper who has bought any of its products, by name
   • COnly the farm where each raw ingredient was grown
   • DIts suppliers and the businesses it supplied
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   Svar: 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. Fråga 7 av 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?

   • AAsk the shop to sell the rest of the batch at a lower price
   • BWait until an inspector visits and asks about that batch of sandwiches
   • CWithdraw it quickly and inform the competent authorities
   • DRemove her business name from the sandwich labels
   Visa svar

   Svar: 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. Fråga 8 av 16

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

   • ANothing more, because withdrawal from shops is enough
   • BTell consumers why and recall the food if needed
   • COnly put a notice on its own staff board
   • DOnly change the recipe for future batches
   Visa svar

   Svar: 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. Fråga 9 av 16

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

   • AThe European Food Safety Authority (EFSA)
   • BThe European Parliament, through its food committee
   • CThe Member States, through their competent authorities
   • DEach food business, for its own staff and premises
   Visa svar

   Svar: 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. Fråga 10 av 16

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

    • ATo register every new food business in the EU
    • BTo give scientific advice on food and feed safety
    • CTo inspect restaurants and cafés in every EU country
    • DTo fine businesses that break the EU hygiene rules
    Visa svar

    Svar: 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. Fråga 11 av 16

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

    • AContact it only after the first official inspection has taken place
    • BContact it only if a customer becomes ill after eating there
    • CNotify it so the premises can be registered
    • DSend it a copy of every new menu at the start of each month
    Visa svar

    Svar: 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. Fråga 12 av 16

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

    • AOne written exam set by the European Commission for all workers
    • BA university degree in food science or nutrition
    • CSupervision and instruction or training that matches their work
    • DTraining only if they cook raw meat or fish
    Visa svar

    Svar: 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. Fråga 13 av 16

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

    • AOnly the delivery drivers who bring food to the premises each day
    • BOnly customers who have told the business about a food allergy
    • CPeople who develop and maintain the HACCP-based procedures
    • DOnly the staff who work at the till and take payments
    Visa svar

    Svar: 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. Fråga 14 av 16

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

    • AProblems are fixed quietly without telling anyone
    • BTraining is skipped when the kitchen is busy
    • CStaff can raise food safety concerns openly
    • DOnly managers are told about food hazards
    Visa svar

    Svar: 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. Fråga 15 av 16

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

    • AEvery business must follow the single EU guide word for word
    • BThey help businesses follow the rules; using them is voluntary
    • CThey replace the EU hygiene regulations in the country that writes them
    • DThey are written by EFSA separately for each restaurant in the EU
    Visa svar

    Svar: 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. Fråga 16 av 16

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

    • AA scoring scheme that rates every restaurant in the EU out of five
    • BA training course that all food handlers in the EU must take each year
    • CA hotline that customers use to book inspections of local restaurants
    • DA system for authorities to share information on food risks quickly
    Visa svar

    Svar: 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.

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