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EFH FISH & CHIPS - practice test

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-61 (Worth 1 point)

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

Question 2 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

Question 3 #FHC-59 (Worth 1 point)

What is the maximum acceptable temperature for a dry foods storage area ? (55)

Question 4 #FHC-56 (Worth 1 point)

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

Question 5 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ? (67)

Question 6 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ? (20)

Question 7 #FHC-37 (Worth 1 point)

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

Question 8 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

Question 9 #FHC-52 (Worth 1 point)

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

Question 10 #FHC-45 (Worth 1 point)

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

Question 11 #FHC-32 (Worth 1 point)

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

Question 12 #FHC-26 (Worth 1 point)

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

Question 13 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ? (62)

Question 14 #FHC-8 (Worth 1 point)

As a food handler you must (66)

Question 15 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ? (32)

Question 16 #FHC-14 (Worth 1 point)

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

Question 17 #FHC-21 (Worth 1 point)

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

Question 18 #FHC-53 (Worth 1 point)

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

Question 19 #FHC-35 (Worth 1 point)

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

Question 20 #FHC-19 (Worth 1 point)

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

Question 21 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ? (34)

Question 22 #FHC-13 (Worth 1 point)

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

Question 23 #FHC-3 (Worth 1 point)

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

Question 24 #FHC-51 (Worth 1 point)

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

Question 25 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

Question 26 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem (13)

Question 27 #FHC-15 (Worth 1 point)

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

Question 28 #EFH1-Cooked-a-13 (Worth 2 points)

Which of these are NOT a common allergens (1817)

Question 29 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ? (15)

Question 30 #FHC-9F (Worth 1 point)

In a well-run fish and chip shop, where would you most likely find food spoilage bacteria ? (6092)