Seafish and the Seafood Training Academy

STA Online Test Portal

Elementary Food Hygiene (Fish and Chips)

This test does NOT lead to a recognised qualification.

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

The pass mark is 60%

This test consists of 30 Questions


Question 1 #FHC-15 (Worth 1 point)

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

Question 2 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

Question 3 #EFH1-Cooked-c-4 (Worth 2 points)

Which of the following is a high risk food

Question 4 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 5 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 6 #FHC-9F (Worth 1 point)

In a well-run fish and chip shop, where would you most likely find food spoilage bacteria ?

Question 7 #FHC-58 (Worth 1 point)

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

Question 8 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ?

Question 9 #FHC-21 (Worth 1 point)

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

Question 10 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 11 #FHC-17 (Worth 1 point)

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

Question 12 #FHC-51 (Worth 1 point)

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

Question 13 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 14 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?

Question 15 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 16 #FHC-57 (Worth 1 point)

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

Question 17 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

Question 18 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 19 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 20 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish?

Question 21 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 22 #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 23 #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 24 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted

Question 25 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 degrees C ?

Question 26 #FHC-37 (Worth 1 point)

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

Question 27 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

Question 28 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ?

Question 29 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

Question 30 #FHC-32 (Worth 1 point)

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