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-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 2 #FHC-17 (Worth 1 point)

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

Question 3 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 4 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 5 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ?

Question 6 #FHC-56 (Worth 1 point)

Which is the most important reason why you should keep a restaurant kitchen clean ?

Question 7 #FHC-26 (Worth 1 point)

Why is it NOT ok to wear your work clothes outside ?

Question 8 #FHC-43 (Worth 1 point)

What should be the highest temperature of a frozen fish store ?

Question 9 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 10 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

Question 11 #FHC-46 (Worth 1 point)

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

Question 12 #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 13 #FHC-64 (Worth 1 point)

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

Question 14 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 15 #FHC-47 (Worth 1 point)

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

Question 16 #FHC-37 (Worth 1 point)

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

Question 17 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 18 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ?

Question 19 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ?

Question 20 #FHC-55 (Worth 1 point)

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