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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-17 (Worth 1 point)

What is the best practical way of keeping uncooked food safe and of high quality ? (9)

Question 2 #FHC-53 (Worth 1 point)

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

Question 3 #FHC-6 (Worth 1 point)

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

Question 4 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

Question 5 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

Question 6 #FHC-56 (Worth 1 point)

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

Question 7 #FHC-43 (Worth 1 point)

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

Question 8 #FHC-15 (Worth 1 point)

To multiply, bacteria need warmth, food, water and which one of the following ? (7)

Question 9 #FHC-62 (Worth 1 point)

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

Question 10 #FHC-30 (Worth 1 point)

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

Question 11 #FHC-18 (Worth 1 point)

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

Question 12 #FHC-47 (Worth 1 point)

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

Question 13 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning (23)

Question 14 #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 15 #FHC-35 (Worth 1 point)

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

Question 16 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

Question 17 #FHC-24 (Worth 1 point)

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

Question 18 #FHC-45 (Worth 1 point)

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

Question 19 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ? (30)

Question 20 #FHC-54 (Worth 1 point)

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

Question 21 #FHC-2 (Worth 1 point)

What can cause food poisoning ? (12)

Question 22 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 23 #FHC-58 (Worth 1 point)

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

Question 24 #FHC-61 (Worth 1 point)

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

Question 25 #FHC-32 (Worth 1 point)

Why do you need to carry out frequent and effective cleaning ? (26)

Question 26 #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 27 #FHC-46 (Worth 1 point)

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

Question 28 #FHC-37 (Worth 1 point)

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

Question 29 #FHC-51 (Worth 1 point)

Which of these is the most important design feature of a food factory's internal waste container ? (47)

Question 30 #FHC-57 (Worth 1 point)

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