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-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ? (34)

A) Higher prices for raw materials

B) Loss of customers and business

C) Greater production costs

D) Cheaper cleaning

Question 2 #FHC-59 (Worth 1 point)

What is the maximum acceptable temperature for a dry foods storage area ? (55)

A) 0 °C

B) 20 °C

C) 40 °C

D) 60 °C

Question 3 #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 4 #FHC-54 (Worth 1 point)

Factory workers who wear jewellery when handling food can cause what kind of contamination (50)

A) Allergenic contamination

B) Biotoxin contamination

C) Chemical contamination

D) Biological contamination

Question 5 #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 6 #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 7 #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 8 #FHC-47 (Worth 1 point)

Which of the following is most likely to cause chemical contamination of food ? (42)

A) Latex gloves

B) Dead insects

C) sanitiser or detergent

D) Steel screws

Question 9 #FHC-51 (Worth 1 point)

Which of these is the most important design feature of a food factory's internal waste container ? (47)

A) Medium sized

B) Colour coded

C) Easy to clean

D) Fitted with wheels

Question 10 #FHC-23 (Worth 1 point)

What is the most common cause of chemical contamination of seafood ? (16)

A) Pollution in the sea

B) Poor rinsing of cleaning chemicals

C) Using too little ice

D) Pests

Question 11 #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 12 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ? (46)

A) It is clean

B) It fits well

C) It is coloured coded

D) It has long sleeves

Question 13 #FHC-52 (Worth 1 point)

What should a food handler do if they have recently suffered from diarrhoea and vomiting? (48)

A) Report the condition to their employer before starting work

B) Take some medication and go back to work

C) Go back to work and remember to wash hands carefully

D) Stay off work for the rest of the week

Question 14 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 °C ? (6)

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 15 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ? (10)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 16 #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 17 #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 18 #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 19 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ? (60)

A) Utensils will be more difficult to clean

B) Consumers may become ill with food poisoning

C) Diners will not enjoy their food

D) A delay in serving customers

Question 20 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ? (30)

A) Cold water

B) Food grade disinfectant

C) Detergent solution

D) Freezing