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-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

Question 2 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 3 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 4 #FHC-26 (Worth 1 point)

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

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-49 (Worth 1 point)

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

Question 7 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 8 #FHC-51 (Worth 1 point)

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

Question 9 #FHC-17 (Worth 1 point)

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

Question 10 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ?

Question 11 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ?

Question 12 #FHC-23 (Worth 1 point)

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

Question 13 #FHC-67 (Worth 1 point)

Food hygiene covers what?

Question 14 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 15 #FHC-8 (Worth 1 point)

As a food handler you must

Question 16 #FHC-21 (Worth 1 point)

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

Question 17 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ?

Question 18 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 19 #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 20 #FHC-45 (Worth 1 point)

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

Question 21 #FHC-54 (Worth 1 point)

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

Question 22 #FHC-56 (Worth 1 point)

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

Question 23 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 24 #FHC-15 (Worth 1 point)

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

Question 25 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 26 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood

Question 27 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 28 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

Question 29 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 30 #FHC-52 (Worth 1 point)

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