Seafish and the Seafood Training Academy

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Elementary Food Hygiene (entry test for Exams)

This test does NOT lead to a recognised qualification. If you successfully complete this test then you can use your test record as an entry permit for a formal written test that could lead to the recognised qualification. If you pass this test then you should be ok to sit the REHIS exam which has a pass mark of 60%. We have set the pass mark of this a bit higher at 70%. You can also use the test record from this test for in-company training records. Please select the response that you think best answers the question. There is only one correct answer.

This test consists of 30 Questions


Question 1 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ?

Question 2 #FHC-26 (Worth 1 point)

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

Question 3 #FHC-47 (Worth 1 point)

Which of the following is most likely to cause chemical contamination of food ?

Question 4 #FHC-51 (Worth 1 point)

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

Question 5 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 6 #FHC-32 (Worth 1 point)

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

Question 7 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 8 #FHC-58 (Worth 1 point)

What is the risk to food safety caused by cracked and damaged food-contact surfaces ?

Question 9 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 10 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 11 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 12 #FHC-14 (Worth 1 point)

At 64 degrees C food poisoning and spoilage bacteria

Question 13 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 14 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

Question 15 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?

Question 16 #FHC-13 (Worth 1 point)

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

Question 17 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 18 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 19 #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 20 #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 21 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 22 #FHC-15 (Worth 1 point)

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

Question 23 #FHC-46 (Worth 1 point)

Food handlers must inform their supervisor or manager if they are suffering from which of these conditions ?

Question 24 #FHC-43 (Worth 1 point)

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

Question 25 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 26 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 27 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 28 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 29 #FHC-45 (Worth 1 point)

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

Question 30 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?