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-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 2 #FHC-23 (Worth 1 point)

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

Question 3 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

Question 4 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 5 #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 6 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 7 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ?

Question 8 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ?

Question 9 #FHC-37 (Worth 1 point)

Why is it illegal to smoke in a food production or packing area ?

Question 10 #FHC-15 (Worth 1 point)

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

Question 11 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ?

Question 12 #FHC-17 (Worth 1 point)

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

Question 13 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 14 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 15 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?

Question 16 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 17 #FHC-45 (Worth 1 point)

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

Question 18 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 19 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 20 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood

Question 21 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 22 #FHC-22 (Worth 1 point)

Physical contamination of seafood can be caused by what ?

Question 23 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 24 #FHC-56 (Worth 1 point)

Which is the most important reason why you should keep a restaurant kitchen clean ?

Question 25 #FHC-40 (Worth 1 point)

Which date mark should be clearly marked on highly perishable seafood products that may be a food safety risk?

Question 26 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 27 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ?

Question 28 #FHC-58 (Worth 1 point)

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

Question 29 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

Question 30 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?