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Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Food safety and hygiene

How often Food safety and hygiene comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 8 of the last 10 Higher Level papers, most recently in 2026. most years

OL Asked on 4 of the last 10 Ordinary Level papers, most recently in 2023.

Food safety and hygiene, Higher Level(9 marks)

Quick ones on Food safety and hygiene.

(a)Minimum core temperature to which poultry should be cooked?
  1. 45 degrees Celsius
  2. 75 degrees Celsius
  3. 63 degrees Celsius
(b)Minimum temperature at which hot food must be held before serving?
  1. 20 degrees Celsius
  2. 37 degrees Celsius
  3. 63 degrees Celsius
(c)Body responsible for enforcing food safety law in Ireland?
  1. The Food Safety Authority of Ireland
  2. The Environmental Protection Agency
  3. The Health and Safety Authority
Show the answers

(a) 75 degrees Celsius

(b) 63 degrees Celsius

(c) The Food Safety Authority of Ireland

Your turn: Higher Level questions on Food safety and hygiene.

Higher Level

Asked on 8 of the last 10 Higher Level papers, most recently in 2026. most years

Every paper, year by year

YearWhere it came up
2026A8, A9
2025Q3
2024A7, A8, Q3
2023A3, A9, Q2
2022Not asked
2021Q3
2019Q3
2018Not asked
2017A3, A6
2016A8

Links open the State Examinations Commission’s paper for that year.

More Food safety and hygiene questions

Food safety and hygiene, 2 marks

The three main types of food hazard?

  1. Biological, nutritional and seasonal
  2. Chemical, financial and emotional
  3. Biological, chemical and physical
Show the answer

Biological, chemical and physical

Biological hazards are bacteria, viruses and moulds; chemical ones include cleaning products; physical ones include glass, hair or plastic.

Food safety and hygiene, 3 marks

Why are cooked meats and dairy desserts classed as high-risk foods?

  1. Acidic, salty and normally stored at room temperature
  2. Moist, protein-rich and eaten without further cooking
  3. Dry, sugary and usually cooked again before eating
Show the answer

Moist, protein-rich and eaten without further cooking

Bacteria thrive in moist, protein-rich food. As these foods are not cooked again, nothing kills bacteria that grow in them.

Food safety and hygiene, 2 marks

Why do food handlers cover cuts with blue waterproof plasters?

  1. Blue is easy to spot if it falls into food
  2. Blue plasters kill bacteria on the skin
  3. Blue is required so customers trust the kitchen
Show the answer

Blue is easy to spot if it falls into food

Few foods are blue, so a lost plaster is easily seen. The waterproof cover also stops bacteria in the cut reaching food.

Ordinary Level

Asked on 4 of the last 10 Ordinary Level papers, most recently in 2023.

Every paper, year by year

YearWhere it came up
2026Not asked
2025Not asked
2024Not asked
2023Q3
2022A9
2021A6
2019Not asked
2018A6
2017Not asked
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Food safety and hygiene questions

Food safety and hygiene, 3 marks

What is the temperature danger zone in which bacteria multiply quickly?

  1. 0 to 5 degrees Celsius
  2. 70 to 100 degrees Celsius
  3. 5 to 63 degrees Celsius
Show the answer

5 to 63 degrees Celsius

Food should be kept below 5 or above 63 degrees Celsius and moved through the zone as quickly as possible.

Food safety and hygiene, 3 marks

What is the correct temperature range for a fridge?

  1. Minus 18 degrees Celsius
  2. 0 to 5 degrees Celsius
  3. 6 to 12 degrees Celsius
Show the answer

0 to 5 degrees Celsius

Chilling does not kill bacteria, it slows them down. A fridge thermometer is the only reliable way to check the setting.

Food safety and hygiene, 3 marks

What core temperature must poultry reach when it is cooked?

  1. 75 degrees Celsius
  2. 45 degrees Celsius
  3. 63 degrees Celsius
Show the answer

75 degrees Celsius

The core is the thickest part of the bird, and a temperature probe there is the only reliable way to check it.

Other Home Economics topics

All of Leaving Cert Home Economics