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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)

Question 2 #FHC-59 (Worth 1 point)

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

Question 3 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

Question 4 #FHC-54 (Worth 1 point)

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

Question 5 #FHC-2 (Worth 1 point)

What can cause food poisoning ? (12)

Question 6 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ? (11)

Question 7 #FHC-56 (Worth 1 point)

Which is the most important reason why you should keep a restaurant kitchen clean ? (52)

Question 8 #FHC-47 (Worth 1 point)

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

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)

Question 10 #FHC-23 (Worth 1 point)

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

Question 11 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ? (43)

Question 12 #FHC-50 (Worth 1 point)

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

Question 13 #FHC-52 (Worth 1 point)

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

Question 14 #FHC-14 (Worth 1 point)

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

Question 15 #FHC-18 (Worth 1 point)

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

Question 16 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 17 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ? (36)

Question 18 #FHC-55 (Worth 1 point)

What equipment should you use to check temperatures in food production, retail or catering areas ? (51)

Question 19 #FHC-63 (Worth 1 point)

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

Question 20 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ? (30)