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-51 (Worth 1 point)

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

Question 2 #FHC-58 (Worth 1 point)

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

Question 3 #FHC-55 (Worth 1 point)

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

Question 4 #FHC-37 (Worth 1 point)

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

Question 5 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 6 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 7 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

Question 8 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

Question 9 #FHC-9 (Worth 1 point)

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

Question 10 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 11 #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 12 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 13 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ?

Question 14 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ?

Question 15 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ?

Question 16 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 17 #FHC-47 (Worth 1 point)

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

Question 18 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ?

Question 19 #FHC-17 (Worth 1 point)

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

Question 20 #FHC-49 (Worth 1 point)

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