Seafish and the Seafood Training Academy

STA Online Test Portal

Test for incompany training records - 50% pass mark, 20 questions

This is a simpler test for in company training records only. The pass mark is 50% and there are only 20 questions. If you want to sit the REHIS Elementary Food Hygiene exam then you will need to do the harder exam entry test first. Please select the response that you think best answers the question. There is only one correct answer.

This test consists of 20 Questions


Question 1 #FHC-57 (Worth 1 point)

What is the main reason for good stock rotation systems in a seafood restaurant ?

Question 2 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

Question 3 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ?

Question 4 #FHC-31 (Worth 1 point)

If you have a stomach upset / bowel disorder or skin problem what does the law say you must do?

Question 5 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

Question 6 #FHC-64 (Worth 1 point)

What is the main reason why good standards of hygiene in seafood factories are important ?

Question 7 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 8 #FHC-11 (Worth 1 point)

Why can bacteria grow well on seafood ?

Question 9 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?

Question 10 #FHC-14 (Worth 1 point)

At 64 degrees C food poisoning and spoilage bacteria

Question 11 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 12 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 degrees C ?

Question 13 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 14 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

Question 15 #FHC-26 (Worth 1 point)

Why is it NOT ok to wear your work clothes outside ?

Question 16 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 17 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 18 #FHC-15 (Worth 1 point)

To multiply, bacteria need warmth, food, water and which one of the following ?

Question 19 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ?

Question 20 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?