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

The pass mark is 60%

This test consists of 30 Questions


Question 1 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ?

Question 2 #FHC-45 (Worth 1 point)

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

Question 3 #FHC-21 (Worth 1 point)

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

Question 4 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ?

Question 5 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 6 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ?

Question 7 #FHC-52 (Worth 1 point)

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

Question 8 #FHC-47 (Worth 1 point)

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

Question 9 #FHC-67 (Worth 1 point)

Food hygiene covers what?

Question 10 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ?

Question 11 #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 12 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

Question 13 #FHC-54 (Worth 1 point)

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

Question 14 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 15 #FHC-46 (Worth 1 point)

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

Question 16 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ?

Question 17 #FHC-15 (Worth 1 point)

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

Question 18 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 19 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of

Question 20 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ?

Question 21 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 22 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?

Question 23 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 24 #FHC-64 (Worth 1 point)

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

Question 25 #FHC-49 (Worth 1 point)

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

Question 26 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ?

Question 27 #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 28 #FHC-23 (Worth 1 point)

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

Question 29 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 30 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?