examen manipulador de alimentos

Food Handler Exam: Multi-Sector. High-Risk Level

To pass, you must answer at least 10 out of 15 questions correctly. Each question has 4 options and only one is correct.Once you pass the test, you will be able to enter your details (first name, surname, DNI/NIE/passport) and make the payment. You will receive your certificate instantly.

"*" señala los campos obligatorios

Food poisoning is caused by:*
What conditions do bacteria need to multiply?*
Which of the following are the most common symptoms of food poisoning?*
What should be done before opening a tin of preserved food?*
At what temperature do bacteria multiply fastest?*
Between which two temperatures is the Danger Zone?*
Which of the following foods have a composition that favours microbial growth and therefore require the greatest care from the food handler?*
A chemical substance used by the food handler to remove grease, dirt and food residues is a*
When food is stored in the freezer, bacteria...*
The food handler uses disinfectants to*
The main reason you must control insect and rodent pests is because...*
Which bacterium is commonly found in the mouth and nose?*
The optimum temperature for chilled storage is...*
What is HACCP?*
The shelf life of mayonnaise made with pasteurised egg products and kept refrigerated at a temperature not exceeding 4°C must not exceed:*
Student declaration. By clicking «Finish exam and get results» you declare that you have studied and received the online training for the high-risk food handling course.