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-57 (Worth 1 point)

What is the main reason for good stock rotation systems in a fish and chip shop ?

Question 2 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

Question 3 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 4 #FHC-52 (Worth 1 point)

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

Question 5 #FHC-15 (Worth 1 point)

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

Question 6 #FHC-9 (Worth 1 point)

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

Question 7 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 8 #FHC-32 (Worth 1 point)

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

Question 9 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

Question 10 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 11 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 12 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ?

Question 13 #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 14 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 15 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 16 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted

Question 17 #FHC-54 (Worth 1 point)

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

Question 18 #FHC-47 (Worth 1 point)

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

Question 19 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 20 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ?