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-33 (Worth 1 point)

What is the best way to clean effectively ?

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-57 (Worth 1 point)

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

Question 4 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 5 #FHC-21 (Worth 1 point)

Which of the following will NOT help to keep food safe ?

Question 6 #FHC-52 (Worth 1 point)

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

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-23 (Worth 1 point)

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

Question 9 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

Question 10 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 11 #FHC-54 (Worth 1 point)

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

Question 12 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ?

Question 13 #FHC-17 (Worth 1 point)

What is the best practical way of keeping seafood safe and of high quality ?

Question 14 #FHC-16 (Worth 1 point)

Which statement best describes spores ?

Question 15 #FHC-43 (Worth 1 point)

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

Question 16 #FHC-8 (Worth 1 point)

As a food handler you must

Question 17 #FHC-32 (Worth 1 point)

Why do you need to carry out frequent and effective cleaning ?

Question 18 #FHC-15 (Worth 1 point)

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

Question 19 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 20 #FHC-45 (Worth 1 point)

Why should there be separate areas for food preparation and hand washing ?