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-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 2 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 3 #FHC-26 (Worth 1 point)

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

Question 4 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 5 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 6 #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 7 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 8 #FHC-67 (Worth 1 point)

Food hygiene covers what?

Question 9 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 10 #FHC-57 (Worth 1 point)

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

Question 11 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 12 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 13 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 14 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 15 #FHC-16 (Worth 1 point)

Which statement best describes spores ?

Question 16 #FHC-23 (Worth 1 point)

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

Question 17 #FHC-11 (Worth 1 point)

Why can bacteria grow well on seafood ?

Question 18 #FHC-55 (Worth 1 point)

What equipment should you use to check temperatures in food production, retail or catering areas ?

Question 19 #FHC-8 (Worth 1 point)

As a food handler you must

Question 20 #FHC-64 (Worth 1 point)

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