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-1 (Worth 1 point)

What are common symptoms of food poisoning ?

Question 2 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 3 #FHC-11 (Worth 1 point)

Why can bacteria grow well on seafood ?

Question 4 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 5 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 degrees C ?

Question 6 #FHC-14 (Worth 1 point)

At 64 degrees C food poisoning and spoilage bacteria

Question 7 #FHC-15 (Worth 1 point)

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

Question 8 #FHC-16 (Worth 1 point)

Which statement best describes spores ?

Question 9 #FHC-17 (Worth 1 point)

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

Question 10 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 11 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 12 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

Question 13 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 14 #FHC-21 (Worth 1 point)

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

Question 15 #FHC-22 (Worth 1 point)

Physical contamination of seafood can be caused by what ?

Question 16 #FHC-23 (Worth 1 point)

What is the most common cause of chemical contamination of seafood ?

Question 17 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 18 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 19 #FHC-26 (Worth 1 point)

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

Question 20 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ?