Course and certificate
Food Hygiene and HACCP Course for Food Handlers (Italy: Lombardy, Veneto, Emilia-Romagna)
A food hygiene and HACCP course for people who work with food in Lombardy, Veneto and Emilia-Romagna: the three Regions where the rules leave it to the business owner to decide how training is organised, with no requirement for a training body authorised by the Region. Eight short lessons on the rules, hazards, personal hygiene, temperatures, allergens, cleaning, HACCP and inspections, then a 25-question test. In other Regions different rules apply, often with training bodies designated by the Region: this course is not valid there.
- Jurisdiction
- 🇮🇹 Italy
- Languages
- Italiano, English, Español, Polski, Română, Українська
- Lessons
- 8
- Time needed
- About 45 minutes for the lessons and the test
- Assessment
- 25 questions, pass mark 80%
- Refresher
- No set period
- Content updated
- 27 October 2026
- Certificate fee
- €12.00, payable after passing
01Who this course is for
- Staff and owners of bars, restaurants, pizzerias, bakeries and workshops in Lombardy, Veneto and Emilia-Romagna
- Kitchen, floor and counter staff who handle food and must be trained in hygiene
- New starters whom the employer must train before putting them to work with food
- Owners who want to document staff training for inspections by the local health authority
- People working in other Regions who only want a refresher: the course does not count as training there, and a body designated by that Region is often required
02Syllabus
- 01The rules, and the Regions where this course applies
- 02Food hazards and contamination
- 03Personal hygiene and clothing
- 04Temperatures, storage and dates
- 05Allergens and information for customers
- 06Cleaning, disinfection and pests
- 07HACCP and the self-control plan
- 08Traceability, inspections and safety culture
03Assessment
25 multiple-choice questions drawn from the whole course. The pass mark is 80%. The test is free and can be retaken as often as needed; wrong answers point to the lesson to read again.
04The certificate
- With your name, your score and the date you passed.
- A unique number, recorded in our register.
- Your employer or an inspector scans it to see that it is genuine.
- Download it, print it or show it on your phone.
05Sources
The course follows the published guidance below. We are not affiliated with the bodies that publish it.
- Reg. (CE) 852/2004, art. 5
- Reg. (CE) 852/2004, allegato II, capo IX
- Reg. (CE) 852/2004, allegato II, capo VIII
- Reg. (UE) 1169/2011, allegato II
- Reg. (CE) 852/2004, allegato II
- Reg. (UE) 2021/382
06Questions
In which Regions can I use this course?
Only in Lombardy, Veneto and Emilia-Romagna. In these Regions the regional laws (Lombardy regional law 33/2009, Article 126; Veneto regional law 2/2013, Article 5; Emilia-Romagna regional law 9/2025) leave training to the food business operator, without requiring a body authorised by the Region. In the other Regions the rules are different: training often has to come from a body designated by the Region or follow a regional programme. This course is not valid there. Before enrolling an employee, check the rules in force on your Region's website or ask your ASL (local health authority).
Is the certificate a regulated or accredited qualification?
No. It is a certificate of completion: it shows that you have taken this course and passed the test. It is not a regulated or accredited qualification, it is not issued by a body recognised by the Region, and it does not replace your employer's judgement. The owner decides whether the training is enough for the business and answers for it to the health authority.
How many hours does the course take? Does the law set a minimum?
You can study it in a little over an hour, but everyone goes at their own pace and can pick it up again later. The regional rules cited set no minimum number of hours: it is for the owner to decide content and duration so that they suit the work, and the health authority checks that the training is adequate and documented. Many courses on the market last four or eight hours, but that is a market habit, not a figure given by these laws.
Is this course enough to be compliant?
No, not on its own. The owner must also have their own self-control plan (piano di autocontrollo, the HACCP-based food safety procedures), explain the premises' procedures to staff, keep a record of who has been trained and repeat the refresher when people, equipment, recipes or rules change. During inspections the health authority also checks that staff know and do what is needed.
Does the course replace the health card?
The libretto di idoneità sanitaria (health card) is no longer required in many Regions, where it has been replaced by training, information and self-control. This course is one part of the training: it is not a health document and has no medical value.
Does the course count as gluten-free training?
No. In Emilia-Romagna, specific gluten-free training remains with the AUSL (local health authorities) and the association AIC Emilia-Romagna (determination 3642/2018). This course covers allergens and gluten in general, but does not replace that training.
What happens if I do not pass the test?
It costs nothing. You see which lessons to read again and can retake the test as often as you like.
When do I pay, and how much?
Only after you have passed the test: €12 for the PDF certificate. The course and the test are free.
How can other people check the certificate?
Every certificate has a number and a QR code. Anyone who scans the code or enters the number on our verification page sees your name, the course and the date you passed the test.
Does the certificate expire? Do I have to retake the course?
The regional rules cited set no expiry date, so the certificate has none. The owner must, however, update the training when staff, equipment, recipes or rules change: in Emilia-Romagna, periodic refresher meetings are described as good practice. Rules can change, so always check the text in force.
The certificate confirms that you completed this course and passed its test. It is not a regulated or accredited qualification; your employer decides whether this training meets their requirements.