Seafish and the Seafood Training Academy

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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-44 (Worth 1 point)

If an enforcement officer found that food premises presented an imminent risk to health what would they have the power to do ?

Question 3 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ?

Question 4 #FHC-11 (Worth 1 point)

Why can bacteria grow well on seafood ?

Question 5 #FHC-43 (Worth 1 point)

What should be the highest temperature of a frozen fish store ?

Question 6 #FHC-40 (Worth 1 point)

Which date mark should be clearly marked on highly perishable seafood products that may be a food safety risk?

Question 7 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ?

Question 8 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood

Question 9 #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 10 #FHC-54 (Worth 1 point)

Factory workers who wear jewellery when handling food can cause what kind of contamination

Question 11 #FHC-8 (Worth 1 point)

As a food handler you must

Question 12 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?

Question 13 #FHC-23 (Worth 1 point)

What is the most common cause of chemical contamination of seafood ?

Question 14 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 15 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 16 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 17 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of

Question 18 #FHC-52 (Worth 1 point)

What should a food handler do if they have recently suffered from diarrhoea and vomiting?

Question 19 #FHC-13 (Worth 1 point)

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

Question 20 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to