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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-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 2 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 3 #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 4 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 degrees C ?

Question 5 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish?

Question 6 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ?

Question 7 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 8 #FHC-37 (Worth 1 point)

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

Question 9 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 10 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ?

Question 11 #FHC-23 (Worth 1 point)

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

Question 12 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 13 #FHC-45 (Worth 1 point)

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

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 ?

Question 15 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ?

Question 16 #FHC-40 (Worth 1 point)

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

Question 17 #FHC-32 (Worth 1 point)

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

Question 18 #FHC-8 (Worth 1 point)

As a food handler you must

Question 19 #FHC-64 (Worth 1 point)

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

Question 20 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 21 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 22 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 23 #FHC-56 (Worth 1 point)

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

Question 24 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 25 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 26 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 27 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 28 #FHC-52 (Worth 1 point)

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

Question 29 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?

Question 30 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?