Curso SanoManipulador de alimentos

Mock exam: 22 questions in SpanishExamen de práctica: 22 preguntas

At work, the employer or the training centre usually asks the questions in Spanish. Here each question is in Spanish, as it is written, then translated into English. Pick your answer, then tap "Answer and reason".

This is practice only: no score and no certificate. The facts come from the EU rules (852/2004 and 1169/2011) and the Spanish rules (RD 1021/2022 and RD 126/2015).

1. ¿Qué reglamento europeo regula la higiene de los productos alimenticios?
a) Reglamento (CE) 852/2004
b) Reglamento (UE) 2016/679
c) Directiva 2006/123/CE

Which EU regulation sets the rules for food hygiene?
Answer and reasona — 852/2004 is the food hygiene law across Europe. 2016/679 protects personal data, not food.

2. ¿Quién debe garantizar que el manipulador tiene formación en higiene?
a) El ayuntamiento
b) La empresa alimentaria
c) Nadie, no es obligatorio

Who must make sure the food handler is trained in hygiene?
Answer and reasonb — The food business answers for its staff's training (regulation 852/2004, annex II, chapter XII). That is why the employer asks you for a certificate.

3. Una comida preparada que se sirve caliente debe mantenerse a:
a) 40 °C o más
b) 63 °C o más
c) Cualquier temperatura si se sirve pronto

A cooked dish served hot must be kept at:
Answer and reasonb — 63 °C or more (RD 1021/2022). Below that, bacteria grow.

4. Una comida refrigerada que dura más de 24 horas se guarda a:
a) 4 °C o menos
b) 12 °C o menos
c) Temperatura ambiente

A chilled dish kept for more than 24 hours is stored at:
Answer and reasona — 4 °C or less. If it is eaten within 24 hours, 8 °C or less is enough.

5. Los alimentos congelados se conservan a:
a) 0 °C
b) −5 °C
c) −18 °C o menos

Frozen food is kept at:
Answer and reasonc — −18 °C or colder.

6. ¿Cuál es la forma correcta de descongelar carne?
a) En la encimera toda la noche
b) En la cámara frigorífica, tapada y en un recipiente
c) Bajo el sol

What is the right way to defrost meat?
Answer and reasonb — In the fridge, covered, in a container, so its juice does not drip on other food. On the counter, the outside warms up and bacteria grow.

7. Un pollo crudo ya descongelado, ¿se puede volver a congelar?
a) Sí, siempre
b) No
c) Sí, si huele bien

Can raw chicken that has been defrosted be frozen again?
Answer and reasonb — No. Bacteria grew while it defrosted, and freezing does not kill them. Cook it first: the cooked dish can then be frozen.

8. En la nevera, ¿dónde se coloca la carne cruda?
a) En la parte de arriba
b) En la parte de abajo, separada de lo cocinado
c) Junto a las tartas

In the fridge, where does raw meat go?
Answer and reasonb — At the bottom, away from cooked food. Then its blood cannot drip onto ready-to-eat food. This is called contaminación cruzada.

9. ¿Qué es la contaminación cruzada?
a) Pasar microbios de un alimento crudo o sucio a otro listo para comer
b) Cocinar dos platos a la vez
c) Mezclar dos salsas

What is cross-contamination?
Answer and reasona — Example: you cut raw chicken, then the salad tomato with the same knife. The tomato is not cooked, so the bacteria stay.

10. Las tablas de cortar de colores sirven para:
a) Decorar la cocina
b) Separar alimentos (carne cruda, pescado, verdura, cocinado)
c) Nada

What are coloured chopping boards for?
Answer and reasonb — Each food has its own colour, so raw and ready-to-eat food never mix.

11. Los guantes de un solo uso:
a) Sustituyen el lavado de manos
b) Se cambian al cambiar de tarea y no sustituyen el lavado
c) Se usan todo el día

Single-use gloves:
Answer and reasonb — Gloves get dirty like hands. Wash your hands before you put them on, and change gloves when you change tasks.

12. ¿Cómo se secan las manos en la cocina?
a) Con el delantal
b) Con papel de un solo uso
c) Con el trapo de los platos

How do you dry your hands in the kitchen?
Answer and reasonb — With single-use paper. Aprons and tea towels hold bacteria.

13. Mientras trabajas con alimentos:
a) Puedes llevar anillos y reloj
b) Te quitas anillos, pulseras y reloj
c) Solo te quitas el reloj

While you work with food:
Answer and reasonb — Dirt stays under a ring, and jewellery can fall into a dish.

14. En la zona donde se manipulan alimentos está prohibido:
a) Fumar, comer y masticar chicle
b) Lavarse las manos
c) Llevar gorro

Where food is handled, it is forbidden to:
Answer and reasona — Smoking, eating and chewing gum carry saliva and bacteria to your hands and the food.

15. ¿Cuántos alérgenos debe informar obligatoriamente un establecimiento en la UE?
a) 5
b) 14
c) 30

How many allergens must a food business in the EU tell customers about?
Answer and reasonb — 14 (regulation 1169/2011). For example: gluten, milk, egg, peanuts, tree nuts, fish, crustaceans, sesame, mustard and celery.

16. Un cliente pregunta si un plato sin envasar lleva frutos secos. ¿Qué haces?
a) Dices que no, para no perder la venta
b) Consultas la información de alérgenos del local y le respondes
c) Le dices que pruebe un poco

A customer asks if an unpacked dish contains nuts. What do you do?
Answer and reasonb — The business must keep allergen information for unpacked food (RD 126/2015). Never guess: an allergy can kill.

17. ¿Qué diferencia hay entre «fecha de caducidad» y «consumir preferentemente antes de»?
a) Ninguna
b) La caducidad es de seguridad; el consumo preferente es de calidad
c) El consumo preferente es más peligroso

What is the difference between "use by" and "best before"?
Answer and reasonb — After the caducidad (use by) date, never use the food. After the consumo preferente (best before) date, the taste may drop, but it is not always unsafe.

18. ¿Qué significa APPCC?
a) Análisis de Peligros y Puntos de Control Crítico
b) Asociación de Profesionales de Cocina
c) Un tipo de desinfectante

What does APPCC mean?
Answer and reasona — Each restaurant's plan that finds the hazards and watches the key points, like the fridge temperature. In English: HACCP.

19. Un trozo de cristal en una ensalada es un peligro:
a) Biológico
b) Químico
c) Físico

A piece of glass in a salad is a hazard that is:
Answer and reasonc — Physical (a hard object). Bacteria are a biological hazard, and cleaning products a chemical hazard.

20. ¿Cuál es el orden correcto para higienizar una superficie?
a) Primero limpiar (quitar la suciedad) y después desinfectar
b) Solo desinfectar
c) Primero desinfectar y después limpiar

What is the right order to sanitise a work surface?
Answer and reasona — Disinfectant works badly on a dirty surface. First remove the dirt with water and soap, then disinfect.

21. Los productos de limpieza se guardan:
a) Junto a los alimentos
b) En un lugar separado, en su envase original con etiqueta
c) En botellas de agua sin etiqueta

Cleaning products are stored:
Answer and reasonb — Away from food, in their original labelled bottle. Someone may drink a product kept in a water bottle by mistake.

22. ¿Qué bacteria puede crecer incluso dentro de la nevera?
a) Listeria
b) Ninguna
c) Todas crecen igual que fuera

Which bacterium can grow even inside the fridge?
Answer and reasona — Listeria grows slowly even in the cold. So respect the dates, even in the fridge.

Ready? The real test: 21 questionsTest

16 correct answers to pass. Retake it as often as you like. Lessons and test are free.

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More practice: 15 work situations