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.

Food Safety Practice Test (Ireland) 2026

第1题，共25题

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

The Revenue Commissioners
The Road Safety Authority
The Food Safety Authority of Ireland (FSAI)
An Garda Síochána

显示答案

答案: 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.

第2题，共25题

Who usually inspects restaurants, cafés and takeaways in Ireland?

Local county councillors
Environmental health officers from the HSE
Fire brigade officers
Tax inspectors

显示答案

答案: B. Environmental health officers from the HSE

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

第3题，共25题

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

The supplier only
The customer
The food business operator
The FSAI

显示答案

答案: 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.

第4题，共25题

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

Regulation (EU) 2016/679
Regulation (EC) No 561/2006
Directive 2006/126/EC
Regulation (EC) No 852/2004

显示答案

答案: D. Regulation (EC) No 852/2004

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

第5题，共25题

What does food law say about training for food handlers?

They must be supervised and instructed or trained in food hygiene to suit their work
They must train for five years before working
They must have a university degree
They need no training at all

显示答案

答案: 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.

第6题，共25题

Who must receive adequate training in applying HACCP principles?

The people responsible for developing and maintaining the business's HACCP-based procedures
No one
Every customer
Only delivery drivers

显示答案

答案: 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.

第7题，共25题

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

The FSAI Learning Portal
The Revenue website
A social media page
The Road Safety Authority website

显示答案

答案: A. The FSAI Learning Portal

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

第8题，共25题

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

The national broadcaster
The competent authority that will supervise it, such as the HSE Environmental Health Service
No one
The local Garda station

显示答案

答案: 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.

第9题，共25题

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

A Holiday Order
A Parking Order
A Library Order
A Closure Order

显示答案

答案: D. A Closure Order

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

第10题，共25题

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

Trace it: know who supplied it and who it was supplied to
Change its use-by date
Sell it without records
Hide where it came from

显示答案

答案: 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.

第11题，共25题

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

A cooking competition
A list of menu prices
A type of yoghurt
Shared values and behaviour that put food safety first at every level

显示答案

答案: 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.

第12题，共25题

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

Health and Catering Control Plan
Hygiene and Cooking Check Process
Hazard Analysis and Critical Control Point
Hazard Alert and Cleaning Control Point

显示答案

答案: C. Hazard Analysis and Critical Control Point

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

第13题，共25题

What must food businesses in Ireland maintain under food law?

A food safety management system based on HACCP
A loyalty card scheme
A website with prices
A staff social club

显示答案

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

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

第14题，共25题

Which HACCP principle comes first?

Decide corrective actions
Keep records
Verify the system
Identify the hazards

显示答案

答案: D. Identify the hazards

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

第15题，共25题

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

The staff car park
The till
The front door of the premises
A step where control is essential to prevent or reduce a hazard

显示答案

答案: 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.

第16题，共25题

In HACCP, what is meant by a critical limit?

The highest price on the menu
The value that separates acceptable from unacceptable at a critical control point
The opening hours
The number of staff on a shift

显示答案

答案: 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.

第17题，共25题

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

Verification
Record design
Hazard analysis
Monitoring

显示答案

答案: D. Monitoring

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

第18题，共25题

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

A new menu
A corrective action, such as cooking it for longer
A price change
A staff party

显示答案

答案: 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.

第19题，共25题

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

Setting critical limits
Monitoring
Verification
Hazard analysis

显示答案

答案: C. Verification

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

第20题，共25题

Why do HACCP-based systems need documents and records?

To show that checks are being done and the system is working
To track customer names
They are optional decoration
To give staff something to read on breaks

显示答案

答案: 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.

第21题，共25题

What is the FSAI's Safe Catering Pack?

A first aid kit
A user-friendly approach to HACCP for caterers
A set of kitchen knives
A recipe book

显示答案

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

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

第22题，共25题

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

Only a menu template
Only a poster
Only a staff rota
Recording forms and checklists, plus a Declaration of Completion and Review that must be signed

显示答案

答案: 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.

第23题，共25题

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

14
20
5
9

显示答案

答案: A. 14

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

第24题，共25题

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

Lentils
Green beans
Chickpeas
Lupin

显示答案

答案: 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.

第25题，共25题

Mussels and oysters belong to which allergen group?

Crustaceans
Tree nuts
Fish
Molluscs

显示答案

答案: D. Molluscs

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

Food Safety Practice Test (Ireland) 2026

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