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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-58 (Worth 1 point)

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

Question 2 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ? (49)

Question 3 #FHC-42 (Worth 1 point)

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

Question 4 #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 ? (39)

Question 5 #FHC-43 (Worth 1 point)

What should be the highest temperature of a frozen fish store ? (38)

Question 6 #FHC-45 (Worth 1 point)

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

Question 7 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ? (30)

Question 8 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ? (17)

Question 9 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ? (34)

Question 10 #FHC-57 (Worth 1 point)

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

Question 11 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ? (43)

Question 12 #FHC-23 (Worth 1 point)

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

Question 13 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

Question 14 #FHC-18 (Worth 1 point)

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

Question 15 #FHC-61 (Worth 1 point)

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

Question 16 #FHC-26 (Worth 1 point)

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

Question 17 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ? (21)

Question 18 #FHC-20 (Worth 1 point)

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

Question 19 #FHC-35 (Worth 1 point)

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

Question 20 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 21 #FHC-37 (Worth 1 point)

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

Question 22 #FHC-47 (Worth 1 point)

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

Question 23 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to (65)

Question 24 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ? (2)

Question 25 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ? (59)

Question 26 #FHC-46 (Worth 1 point)

Food handlers must inform their supervisor or manager if they are suffering from which of these conditions ? (41)

Question 27 #FHC-12 (Worth 1 point)

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

Question 28 #FHC-64 (Worth 1 point)

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

Question 29 #FHC-66 (Worth 1 point)

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

Question 30 #FHC-33 (Worth 1 point)

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