EFH FISH & CHIPS - practice test | Practice online food hygiene tests - various languages

Question 1 #FHC-58 (Worth 1 point)

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

A) Microbiological contamination

B) Poor appearance of premises

C) Increase in cleaning costs

D) Interruption of workflows

Question 2 #FHC-52 (Worth 1 point)

What should a food handler do if they have recently suffered from diarrhoea and vomiting? (48)

A) Report the condition to their employer before starting work

B) Take some medication and go back to work

C) Go back to work and remember to wash hands carefully

D) Stay off work for the rest of the week

Question 3 #FHC-7 (Worth 1 point)

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

A) Work long hours without overtime

B) Sell poor quality seafood at too high a price

C) Wrongly label seafood

D) Sell seafood unfit for human consumption

Question 4 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 °C ? (5)

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 5 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ? (60)

A) Utensils will be more difficult to clean

B) Consumers may become ill with food poisoning

C) Diners will not enjoy their food

D) A delay in serving customers

Question 6 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ? (30)

A) Cold water

B) Food grade disinfectant

C) Detergent solution

D) Freezing

Question 7 #FHC-30 (Worth 1 point)

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

A) They are easy to see if they fall off

B) They protect cuts from infection

C) They do not come off easily

D) They are waterproof

Question 8 #FHC-55 (Worth 1 point)

What equipment should you use to check temperatures in food production, retail or catering areas ? (51)

A) Infra-red detector

B) Probe thermometer

C) Bi-metallic strip

D) Mercury filled thermometer

Question 9 #FHC-37 (Worth 1 point)

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

A) Smoke and ash can contaminate food

B) Your hands become contaminated with bacteria from your mouth

C) It can significantly increase the risk of food contamination

D) All of these

Question 10 #FHC-35 (Worth 1 point)

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

A) Detergents help remove grease

B) Detergents need to be rinsed off after use

C) Detergents are good cleaning agents

D) Detergents kill bacteria

Question 11 #FHC-62 (Worth 1 point)

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

A) When stock taking before ordering

B) When investigating a food poisoning case

C) When looking for a lost delivery

D) When preparing a new menu item

Question 12 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ? (22)

A) It is not very nice

B) It is against the law

C) It is a fire risk

D) There are no ash trays to use

Question 13 #FHC-21 (Worth 1 point)

Which of the following will NOT help to keep food safe ? (14)

A) Good temperature control

B) Well trained and motivated staff

C) Passing the buck to others

D) Regular and effective cleaning

Question 14 #FHC-32 (Worth 1 point)

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

A) To keep equipment working well

B) To reduce bacteria to safe levels

C) To keep your employer happy

D) To keep the seafood fresh

Question 15 #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)

A) Write to all the staff to warn them about it.

B) Impose on on-the-spot fine of up to £1,000

C) Make the business register with the Food Standards Agency

D) Serve a hygiene emergency prohibition notice

Question 16 #EFH1-Cooked-c-4 (Worth 2 points)

Which of the following is a high risk food (1868)

A) Home made tartare sauce

B) Poor quality fried fish

C) Partly defrosted frozen at sea fish

D) Hot chips

Question 17 #FHC-51 (Worth 1 point)

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

A) Medium sized

B) Colour coded

C) Easy to clean

D) Fitted with wheels

Question 18 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

A) Freezing will kill them

B) They don't cause food poisoning

C) They may survive normal disinfection

D) They can only survive for a few days

Question 19 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ? (46)

A) It is clean

B) It fits well

C) It is coloured coded

D) It has long sleeves

Question 20 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

A) Spots or skin rash

B) Earache

C) Vomiting or diarrhoea

D) Headache

Question 21 #FHC-56 (Worth 1 point)

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

A) Helps make them hygienic and safe

B) Makes them pleasant places to work

C) Gives a good impression to customers

D) Improves productivity and efficiency

Question 22 #FHC-2 (Worth 1 point)

What can cause food poisoning ? (12)

A) Using poor quality fish

B) Rough handling of raw materials

C) Poor hygiene practices

D) Poor business practices

Question 23 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ? (11)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 24 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

A) To clean and disinfect

B) To wash away dirt

C) To dissolve grease

D) To remove the stains that detergents cannot

Question 25 #FHC-33 (Worth 1 point)

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

A) Use extra strong detergent

B) Use a high pressure washer

C) Have a major clean at the end of the week

D) Follow the cleaning schedule

Question 26 #FHC-26 (Worth 1 point)

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

A) It's against the law

B) It doesn't look very smart

C) Customers might see you and object

D) You may bring dirt and contamination into the factory

Question 27 #FHC-15 (Worth 1 point)

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

A) Time

B) Light

C) Air

D) Darkness

Question 28 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ? (36)

A) On eggs

B) in the sea

C) On people

D) In water

Question 29 #FHC-28 (Worth 1 point)

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

A) After a visit to the toilet

B) After filling in production records

C) After sharpening a filleting knife

D) After touching fish

Question 30 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 °C ? (6)

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed