Elementary Food Hygiene (EFH ENGLISH) - practice test | Practice online food hygiene tests - various languages

Question 1 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

A) To clean and disinfect

B) To wash away dirt

C) To dissolve grease

D) To remove the stains that detergents cannot

Question 2 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what? (58)

A) Anything that could cause harm

B) Overpricing

C) Anything that could spoil the flavour

D) Over processing and too much salt

Question 3 #FHC-37 (Worth 1 point)

Why is it illegal to smoke in a food production or packing area ? (31)

A) Smoke and ash can contaminate food

B) Your hands become contaminated with bacteria from your mouth

C) It can significantly increase the risk of food contamination

D) All of these

Question 4 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 °C ? (6)

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 5 #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 ? (39)

A) Write to all the staff to warn them about it.

B) Impose on on-the-spot fine of up to £1,000

C) Make the business register with the Food Standards Agency

D) Serve a hygiene emergency prohibition notice

Question 6 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish? (3)

A) It takes a long time to process

B) It is high in protein and water

C) It is slightly salty

D) It is usually kept cold

Question 7 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ? (2)

A) Moulds

B) Spoilage bacteria

C) Useful bacteria

D) Pathogenic bacteria

Question 8 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ? (24)

A) They are easy to see if they fall off

B) They protect cuts from infection

C) They do not come off easily

D) They are waterproof

Question 9 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 °C ? (5)

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 10 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ? (10)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 11 #FHC-17 (Worth 1 point)

What is the best practical way of keeping uncooked food safe and of high quality ? (9)

A) Keep it cool and free of contamination

B) Keep it in a warm dry place

C) Wash it in clean water frequently

D) Never touch it with your hands, only gloves

Question 12 #FHC-26 (Worth 1 point)

Why is it NOT ok to wear your work clothes outside ? (19)

A) It's against the law

B) It doesn't look very smart

C) Customers might see you and object

D) You may bring dirt and contamination into the factory

Question 13 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ? (22)

A) It is not very nice

B) It is against the law

C) It is a fire risk

D) There are no ash trays to use

Question 14 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ? (30)

A) Cold water

B) Food grade disinfectant

C) Detergent solution

D) Freezing

Question 15 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ? (63)

A) Seagulls

B) Poisonous plants

C) Pathogenic bacteria

D) Industrial sanitizers

Question 16 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ? (21)

A) After a visit to the toilet

B) After filling in production records

C) After sharpening a filleting knife

D) After touching fish

Question 17 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

A) Attracting pests into the factory

B) Keeping down costs

C) Reducing the risk of tainting

D) Reducing water bills

Question 18 #FHC-43 (Worth 1 point)

What should be the highest temperature of a frozen fish store ? (38)

A) 0 °C

B) -8 °C

C) -10 °C

D) -18 °C

Question 19 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ? (18)

A) Protective clothing looks smarter

B) It saves on wear and tear

C) It protects the food from you

D) So you don't smell of fish after work

Question 20 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem (13)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Poor quality fish in sauce

D) Hair in cooked crab

Question 21 #FHC-58 (Worth 1 point)

What is the risk to food safety caused by cracked and damaged food-contact surfaces ? (54)

A) Microbiological contamination

B) Poor appearance of premises

C) Increase in cleaning costs

D) Interruption of workflows

Question 22 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ? (15)

A) Staff

B) Processing equipment and machinery

C) Pests

D) Staff, pests, equipment

Question 23 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

A) Spots or skin rash

B) Earache

C) Vomiting or diarrhoea

D) Headache

Question 24 #FHC-47 (Worth 1 point)

Which of the following is most likely to cause chemical contamination of food ? (42)

A) Latex gloves

B) Dead insects

C) sanitiser or detergent

D) Steel screws

Question 25 #FHC-56 (Worth 1 point)

Which is the most important reason why you should keep a restaurant kitchen clean ? (52)

A) Helps make them hygienic and safe

B) Makes them pleasant places to work

C) Gives a good impression to customers

D) Improves productivity and efficiency

Question 26 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

A) Freezing will kill them

B) They don't cause food poisoning

C) They may survive normal disinfection

D) They can only survive for a few days

Question 27 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ? (36)

A) On eggs

B) in the sea

C) On people

D) In water

Question 28 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ? (32)

A) Making sure the seafood processing area is tidy

B) Washing your hands between handling raw and processed seafood

C) Keeping accurate traceability records

D) Using a computer-controlled stock rotation system

Question 29 #FHC-64 (Worth 1 point)

What is the main reason why good standards of hygiene in seafood factories are important ? (61)

A) To make sure that the seafood is safe to eat

B) To ensure the company is profitable

C) To prevent food waste

D) To ensure that workers keep their jobs

Question 30 #FHC-15 (Worth 1 point)

To multiply, bacteria need warmth, food, water and which one of the following ? (7)

A) Time

B) Light

C) Air

D) Darkness