The course

Five topics, the same ones an inspector checks

No video series of fourteen modules. You practise with situations from a real shift and see right away why a wrong answer is wrong.

01
Personal hygiene
Wash your hands at the start of a shift, after the toilet, raw food, sneezing and waste. Jewellery off hands and wrists.
02
Receiving goods
Don’t accept damaged packaging or a chilled delivery above 7°C. At 11°C you refuse it.
03
Temperature
Chilled at 7°C or below, hot holding at 60°C or above. Cool down from 60°C to 7°C within five hours.
04
Cross-contamination
Wash your hands after raw meat. Keep raw and cooked apart, even when the shift is busy.
05
Allergens
The fourteen EU allergens, from gluten to molluscs. Celery is on the list, strawberry is not.
Practise first, then the exam
Practice questions don’t count. The exam only starts when the employee is ready.
Start practising

The course

No video series of fourteen modules. You practise with situations from a real shift and see right away why a wrong answer is wrong.

01
Personal hygiene
Wash your hands at the start of a shift, after the toilet, raw food, sneezing and waste. Jewellery off hands and wrists.
02
Receiving goods
Don’t accept damaged packaging or a chilled delivery above 7°C. At 11°C you refuse it.
03
Temperature
Chilled at 7°C or below, hot holding at 60°C or above. Cool down from 60°C to 7°C within five hours.
04
Cross-contamination
Wash your hands after raw meat. Keep raw and cooked apart, even when the shift is busy.
05
Allergens
The fourteen EU allergens, from gluten to molluscs. Celery is on the list, strawberry is not.
Practise first, then the exam
Practice questions don’t count. The exam only starts when the employee is ready.
Start practising

Personal hygiene