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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

This test consists of 30 Questions


Question 1 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?

Question 2 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 3 #FHC-11 (Worth 1 point)

Why can bacteria grow well on seafood ?

Question 4 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 5 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 degrees C ?

Question 6 #FHC-14 (Worth 1 point)

At 64 degrees C food poisoning and spoilage bacteria

Question 7 #FHC-15 (Worth 1 point)

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

Question 8 #FHC-16 (Worth 1 point)

Which statement best describes spores ?

Question 9 #FHC-17 (Worth 1 point)

What is the best practical way of keeping seafood safe and of high quality ?

Question 10 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 11 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 12 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

Question 13 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 14 #FHC-21 (Worth 1 point)

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

Question 15 #FHC-22 (Worth 1 point)

Physical contamination of seafood can be caused by what ?

Question 16 #FHC-23 (Worth 1 point)

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

Question 17 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 18 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ?

Question 19 #FHC-26 (Worth 1 point)

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

Question 20 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ?

Question 21 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ?

Question 22 #FHC-29 (Worth 1 point)

Why should you not smoke in the production area ?

Question 23 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 24 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 25 #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 26 #FHC-32 (Worth 1 point)

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

Question 27 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 28 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of

Question 29 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ?

Question 30 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?