REHIS - Elementary Food Hygiene (western 3b)

This is an invigilated test and can only be taken with support from a Seafish approved exam invigilator or trainer.

Pick the one correct answer for each question. The first 15 questions are worth 2 points each. At the end of the test you will have a chance to review your answers.

You have 30 mins to answer and review the 30 questions in the test.

This test consists of 30 Questions

Question 1 #EFH3-chilled-b-30 (Worth 1 point)

What does freezing do to bacteria (1984)

A) The bacteria multiply quickly

B) The bacteria multiply slowly

C) The bacteria stop multiplying

D) The bacteria are killed

Question 2 #EFH3-chilled-b-14 (Worth 2 points)

What is the ideal temperature range for bacteria to multiply (1968)

A) Between 20 and 50 °C

B) Between 5 and 15 °C

C) Between 1 and 4 °C

D) between 63 and 82 °C

Question 3 #EFH3-chilled-b-13 (Worth 2 points)

What is the correct temperature for a chiller or refrigerator (1967)

A) Below 10 °C

B) 1 to 10 °C

C) 8 to 15 °C

D) 1 to 4 °C

Question 4 #EFH3-chilled-b-12 (Worth 2 points)

What is a high risk food (1966)

A) Seafood that is ready to eat without further cooking.

B) Live mussels

C) Defrosted frozen at sea cod fillets

D) A Gurnard with its sharp spines

Question 5 #EFH3-chilled-b-11 (Worth 2 points)

Which of the following best describes the term "bactericide" (1965)

A) A substance which destroys bacteria

B) A substance with removes grease

C) A disease causing organism

D) A substance which removes mould

Question 6 #EFH3-chilled-b-10 (Worth 2 points)

What three things do bacteria need in order to multiply (1964)

A) Moisture, warmth, food

B) Warmth, carbon dioxide, moisture

C) Food, time, oxygen

D) Food, oxygen, carbon dioxide

Question 7 #EFH3-chilled-b-9 (Worth 2 points)

At the end of the day, what should be done with unused raw fish (1963)

A) If it is of good quality store it overnight in the chiller and use the next day

B) If it is poor quality then use it as soon as possible tomorrow

C) Leave it where it is and sort it out in the morning

D) Dispose of it as waste even if it is ok

Question 8 #EFH3-chilled-b-8 (Worth 2 points)

What is HACCP (Hazard Analysis Critical Control Point) (1962)

A) A food safety training system

B) A food safety management system

C) A health and safety policy

D) A quality control system

Question 9 #EFH3-chilled-b-7 (Worth 2 points)

When are most bacteria killed in food (1961)

A) Holding food below 5 °C

B) Holding food just above 50 °C

C) Freezing food below 0 °C

D) Heating food above 82 °C

Question 10 #EFH3-chilled-b-6 (Worth 2 points)

Which of these would cause unwanted colour and taste changes in food (1960)

A) Food poisoning bacteria

B) Food spoilage bacteria

C) Pathogens

D) Parasites

Question 11 #EFH3-chilled-b-5 (Worth 2 points)

Harmful bacteria are called (1959)

A) Viruses

B) Pathogens

C) Spores

D) Toxins

Question 12 #EFH3-chilled-b-4 (Worth 2 points)

When HOT smoking fish or shellfish what is the recommended minimum core temperature (1958)

A) 55 °C

B) 37 °C

C) 75 °C

D) 100 °C

Question 13 #EFH3-chilled-b-3 (Worth 2 points)

What do you need to do during food preparation of high risk foods (1957)

A) Prepare small amounts and keep at room temperature

B) Prepare large amounts of food, cool slowly and refrigerate

C) Prepare small amounts of food , cool quickly and refrigerate

D) Prepare large amounts of food and keep at room temperature.

Question 14 #EFH3-chilled-b-2 (Worth 2 points)

Which one of these statements BEST explains how cross contamination can happen (1956)

A) Rodents and insects moving from one place to another

B) The transfer of bacteria from cooked food to raw food

C) Skin infections spreading from one staff member to another

D) The transfer of bacteria from raw food to cooked food

Question 15 #EFH3-chilled-b-15 (Worth 2 points)

How do some bacteria protect themselves from difficult conditions (1969)

A) By making a toxin

B) By dividing into two

C) By making a spore

D) By multiplying very quickly

Question 16 #EFH3-chilled-b-16 (Worth 1 point)

What is the minimum temperature for hot water to be used as a disinfectant (1970)

A) 55 °C

B) 82 °C

C) 65 °C

D) 40 °C

Question 17 #EFH3-chilled-b-29 (Worth 1 point)

Why should jewellery not be worn when preparing food (1983)

A) It can be damaged

B) Bacteria can cling to it

C) It can get dirty

D) It can get discoloured

Question 18 #EFH3-chilled-b-28 (Worth 1 point)

What is the main reason for wooden cutting boards not being recommended in food premises (1982)

A) They are easily damaged by some cleaning agents

B) They cannot be properly cleaned and disinfected

C) They damage knives

D) They may leave splinters in your hands

Question 19 #EFH3-chilled-b-27 (Worth 1 point)

Where should frozen "high risk" food be defrosted (1981)

A) In a room at room temperature

B) In a chiller or refrigerator

C) Under warm running water

D) In an oven

Question 20 #EFH3-chilled-b-26 (Worth 1 point)

What must a food handler always do when handling food (1980)

A) Use scent free hand lotion

B) Wipe their hands often

C) Use hand gel

D) Wash their hands properly

Question 21 #EFH3-chilled-b-25 (Worth 1 point)

Which of the following foods is NOT a common allergen (1979)

A) Peanuts

B) Raw eggs

C) Chilled Haddock

D) Sweetcorn

Question 22 #EFH3-chilled-b-24 (Worth 1 point)

Which people are most at risk from food borne illness (1978)

A) Food Workers

B) Old people, very young people and sick people

C) Adults who eat a lot

D) Teenagers

Question 23 #EFH3-chilled-b-23 (Worth 1 point)

If fish and shellfish is delivered above the specified delivery temperature, what should you do with it (1977)

A) Use them quickly

B) Put into the chiller to cool down

C) Inform your manager/supervisor who may reject the delivery

D) Don't worry as it's very common

Question 24 #EFH3-chilled-b-22 (Worth 1 point)

Which of these should a food handler report to their manager (1976)

A) headache

B) Cramp

C) Backache

D) Diarrhoea

Question 25 #EFH3-chilled-b-21 (Worth 1 point)

An Food Enforcement Officer can enter commercial food premises (1975)

A) After giving 24 hours notice

B) At any reasonable time

C) After telephoning the owner

D) After sending a letter

Question 26 #EFH3-chilled-b-20 (Worth 1 point)

What is meant by "clean as you go", is it (1974)

A) Cleaning up at the end of each day

B) Cleaning once a week

C) Cleaning up after each job is done

D) Following a monthly cleaning routine

Question 27 #EFH3-chilled-b-19 (Worth 1 point)

Where is the best place to store cleaning chemicals (1973)

A) In the dry store with the packaging materials

B) In a locked area, away from food

C) On the food prep floor so they can be easily reached

D) On a shelf in the office in plain sight

Question 28 #EFH3-chilled-b-18 (Worth 1 point)

Why should you have high standards of cleanliness and hygiene in food premises (1972)

A) To get more customers

B) To keep the environmental health officer happy

C) To protect customers from food borne illness

D) To keep the other staff happy

Question 29 #EFH3-chilled-b-17 (Worth 1 point)

What is a detergent (1971)

A) A substance which destroys bacteria

B) A substance which removes grease

C) A substance used for disinfection

D) A substance which removes mould

Question 30 #EFH3-chilled-b-1 (Worth 2 points)

The main reason for hygienic clothing being worn by food handlers is (1955)

A) To keep the food handler clean

B) To keep seafood from being contaminated by the food handler's own clothes

C) To protect the food handler's clothes from smelling of fish

D) To keep the food handler warm