Seafish and the Seafood Training Academy

STA Online Test Portal

Test for incompany training records - 50% pass mark, 20 questions

This is a simpler test for in company training records only. The pass mark is 50% and there are only 20 questions.

If you want to sit the REHIS Elementary Food Hygiene exam then you will need to do the harder exam entry test first.

Please select the response that you think best answers the question. There is only one correct answer.

This test consists of 20 Questions


Question 1 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

Question 2 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ?

Question 3 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 4 #FHC-45 (Worth 1 point)

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

Question 5 #FHC-64 (Worth 1 point)

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

Question 6 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 7 #FHC-22 (Worth 1 point)

Physical contamination of seafood can be caused by what ?

Question 8 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 9 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 10 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ?

Question 11 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 12 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of

Question 13 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 14 #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 15 #FHC-21 (Worth 1 point)

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

Question 16 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 17 #FHC-15 (Worth 1 point)

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

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 ?

Question 19 #FHC-46 (Worth 1 point)

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

Question 20 #FHC-31 (Worth 1 point)

If you have a stomach upset / bowel disorder or skin problem what does the law say you must do?