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Elementary Food Hygiene (EFH ENGLISH) - practice test

This test does NOT lead to a recognised qualification. It is a pre-supervision practice test

In the REHIS exam itself the first 15 questions are slightly harder and worth 2 points each.

Select the response you think is best to the question. There is only one correct answer, either A, B, C or D

The pass mark is 60%

This test consists of 30 Questions


Question 1 #FHC-8 (Worth 1 point)

As a food handler you must (66)

Question 2 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what? (58)

Question 3 #FHC-58 (Worth 1 point)

What is the risk to food safety caused by cracked and damaged food-contact surfaces ? (54)

Question 4 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 °C ? (5)

Question 5 #FHC-26 (Worth 1 point)

Why is it NOT ok to wear your work clothes outside ? (19)

Question 6 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

Question 7 #FHC-40 (Worth 1 point)

Which date mark should be clearly marked on highly perishable seafood products that may be a food safety risk? (35)

Question 8 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem (13)

Question 9 #FHC-45 (Worth 1 point)

Why should there be separate areas for food preparation and hand washing ? (40)

Question 10 #FHC-2 (Worth 1 point)

What can cause food poisoning ? (12)

Question 11 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ? (24)

Question 12 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ? (67)

Question 13 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood (37)

Question 14 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ? (4)

Question 15 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ? (63)

Question 16 #FHC-56 (Worth 1 point)

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

Question 17 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ? (15)

Question 18 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ? (56)

Question 19 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ? (32)

Question 20 #FHC-64 (Worth 1 point)

What is the main reason why good standards of hygiene in seafood factories are important ? (61)

Question 21 #FHC-31 (Worth 1 point)

If you have a stomach upset / bowel disorder or skin problem what does the law say you must do? (25)

Question 22 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ? (18)

Question 23 #FHC-37 (Worth 1 point)

Why is it illegal to smoke in a food production or packing area ? (31)

Question 24 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ? (22)

Question 25 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 26 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ? (27)

Question 27 #FHC-67 (Worth 1 point)

Food hygiene covers what? (64)

Question 28 #FHC-57 (Worth 1 point)

What is the main reason for good stock rotation systems in a fish and chip shop ? (53)

Question 29 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ? (29)

Question 30 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)