Germany Food Hygiene Briefing Knowledge Quiz 2026：第2套练习测试

1. 第1题，共20题

   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
   显示答案

   答案: A. The health office, if measures can prevent the spread of germs

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

2. 第2题，共20题

   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
   显示答案

   答案: 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. 第3题，共20题

   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
   显示答案

   答案: 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. 第4题，共20题

   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
   显示答案

   答案: B. Up to €25,000

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

5. 第5题，共20题

   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
   显示答案

   答案: 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. 第6题，共20题

   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
   显示答案

   答案: 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. 第7题，共20题

   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
   显示答案

   答案: D. With disposable towels

   The BfR recommends soap, warm water and disposable towels.

8. 第8题，共20题

   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
   显示答案

   答案: D. Wash and also disinfect them

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

9. 第9题，共20题

   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
   显示答案

   答案: D. Take them off

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

10. 第10题，共20题

    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
    显示答案

    答案: C. It is not allowed; nails should be short and unpainted

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

11. 第11题，共20题

    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
    显示答案

    答案: 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. 第12题，共20题

    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
    显示答案

    答案: 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. 第13题，共20题

    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
    显示答案

    答案: 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. 第14题，共20题

    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
    显示答案

    答案: 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. 第15题，共20题

    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
    显示答案

    答案: 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. 第16题，共20题

    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
    显示答案

    答案: 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. 第17题，共20题

    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
    显示答案

    答案: 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. 第18题，共20题

    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
    显示答案

    答案: 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. 第19题，共20题

    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
    显示答案

    答案: 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. 第20题，共20题

    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
    显示答案

    答案: B. Outside the kitchen, away from food

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

键盘：按1–4作答，按 Enter 进入下一题。

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