EFH FISH & CHIPS - practice test | Practice online food hygiene tests - various languages

Question 1 #FHC-67 (Worth 1 point)

Food hygiene covers what? (64)

A) Staff and Clothing

B) Cleaning and equipment

C) Raw materials and final product

D) All of these

Question 2 #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 3 #FHC-21 (Worth 1 point)

Which of the following will NOT help to keep food safe ? (14)

A) Good temperature control

B) Well trained and motivated staff

C) Passing the buck to others

D) Regular and effective cleaning

Question 4 #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 5 #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 6 #FHC-55 (Worth 1 point)

What equipment should you use to check temperatures in food production, retail or catering areas ? (51)

A) Infra-red detector

B) Probe thermometer

C) Bi-metallic strip

D) Mercury filled thermometer

Question 7 #FHC-8 (Worth 1 point)

As a food handler you must (66)

A) Turn up to work on time

B) Not smoke in the canteen

C) Report any food safety risks to your employer

D) Not have an accident at work

Question 8 #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 9 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ? (20)

A) People with long hair

B) People with dandruff

C) People who are food handlers

D) People with beards

Question 10 #FHC-2 (Worth 1 point)

What can cause food poisoning ? (12)

A) Using poor quality fish

B) Rough handling of raw materials

C) Poor hygiene practices

D) Poor business practices

Question 11 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ? (56)

A) Better quality seafood

B) Happier customers

C) Better working conditions

D) All of these

Question 12 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ? (43)

A) laying eggs in the spring

B) dying in the dry goods store

C) landing on unprotected food

D) flying around the bins outside

Question 13 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ? (17)

A) To stop your skin cracking and becoming flaky

B) To help reduce the risk of contamination

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

D) Because your supervisor tells you to

Question 14 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ? (49)

A) A written cleaning schedule

B) Adequate staffing levels

C) A hand washing basin

D) Evidence of fire drills

Question 15 #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 16 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ? (11)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 17 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood (37)

A) Freezing

B) Covering

C) Chopping

D) Date labelling

Question 18 #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 19 #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 20 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning (23)

A) Protect / Prevent / Destroy

B) Protect / Conceal / Ignore

C) Protect / Protect / Protect

D) Protect / Cure / Clean

Question 21 #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 22 #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 23 #FHC-32 (Worth 1 point)

Why do you need to carry out frequent and effective cleaning ? (26)

A) To keep equipment working well

B) To reduce bacteria to safe levels

C) To keep your employer happy

D) To keep the seafood fresh

Question 24 #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 25 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ? (67)

A) In the fresh water supply

B) In and on the raw material

C) On the final product

D) On food contact surfaces

Question 26 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ? (62)

A) Bacteria

B) Mould

C) Disinfectant

D) String

Question 27 #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 28 #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 29 #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

Question 30 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to (65)

A) Work long hours without overtime

B) Sell poor quality seafood at too high a price

C) Wrongly label seafood

D) Sell seafood unfit for human consumption