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-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 2 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 3 #FHC-51 (Worth 1 point)

Which of these is the most important design feature of a food factory's internal waste container ?

Question 4 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ?

Question 5 #FHC-55 (Worth 1 point)

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

Question 6 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 7 #FHC-23 (Worth 1 point)

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

Question 8 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 9 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood

Question 10 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ?

Question 11 #FHC-8 (Worth 1 point)

As a food handler you must

Question 12 #FHC-57 (Worth 1 point)

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

Question 13 #FHC-45 (Worth 1 point)

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

Question 14 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 15 #FHC-54 (Worth 1 point)

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

Question 16 #FHC-43 (Worth 1 point)

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

Question 17 #FHC-52 (Worth 1 point)

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

Question 18 #FHC-21 (Worth 1 point)

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

Question 19 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 20 #FHC-49 (Worth 1 point)

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