Seafish and the Seafood Training Academy

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Elementary Food Hygiene (practice test for Exams)

This test does NOT lead to a recognised qualification. It is a practice test before your invigilated exam

In the actual REHIS exam the first 15 questions are a little harder and are worth 2 points each.

Please select the response that you think best answers the question. There is only one correct answer, it's either A, B, C or D

This test consists of 30 Questions


Question 1 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of

Question 2 #FHC-29 (Worth 1 point)

Why should you not smoke in the production area ?

Question 3 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 4 #FHC-11 (Worth 1 point)

Why can bacteria grow well on seafood ?

Question 5 #FHC-47 (Worth 1 point)

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

Question 6 #FHC-54 (Worth 1 point)

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

Question 7 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted

Question 8 #FHC-64 (Worth 1 point)

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

Question 9 #FHC-15 (Worth 1 point)

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

Question 10 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ?

Question 11 #FHC-51 (Worth 1 point)

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

Question 12 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 13 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 14 #FHC-22 (Worth 1 point)

Physical contamination of seafood can be caused by what ?

Question 15 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ?

Question 16 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 17 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 18 #FHC-21 (Worth 1 point)

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

Question 19 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 20 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 21 #FHC-55 (Worth 1 point)

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

Question 22 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 23 #FHC-45 (Worth 1 point)

Why should there be separate areas for food preparation and hand washing ?

Question 24 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 25 #FHC-31 (Worth 1 point)

If you have a stomach upset / bowel disorder or skin problem what does the law say you must do?

Question 26 #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 27 #FHC-49 (Worth 1 point)

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

Question 28 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 29 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ?

Question 30 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?