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This course and certificate are only for working in Spain. They are not valid in other countries.
Machine translation, reviewed. The Spanish text is the one that counts.

Food hygiene course

Six short topics, free and without registering. Read them at your own pace and, whenever you like, take the exam: 20 questions, the pass mark is 75% and you can repeat it as many times as you need.

  1. Topic 1Food hazards and foodborne illnessWhat can make food make someone ill, how bacteria multiply and which microbes cause the most problems.
  2. Topic 2Personal hygiene and good practiceHands, clothing, cuts, illness and habits at work.
  3. Topic 3Cleaning, disinfection and pest controlThe difference between cleaning and disinfecting, how to use products safely and how to keep insects and rodents out.
  4. Topic 4Storage, temperatures and cross-contaminationDeliveries, storage, cold and heat, defrosting, label dates and how not to pass microbes from one food to another.
  5. Topic 5Allergens and intolerancesThe 14 allergens that must be declared, how to inform customers and how to avoid cross-contact in the kitchen.
  6. Topic 6Business obligations and own-checks (HACCP)Who is responsible for food safety, what HACCP is, records, traceability and what your role is.
Start with topic 1or go to the exam

Approximate duration of the course and the exam: 1 hour (about 25 minutes of reading and 15–20 for the exam). All the content is written by Nuvola Studio from the regulations and the guidance of public bodies, listed at the end of each topic. Reviewed on 26/10/2026.