Elementary Food Hygiene (practice test for Exams)(Fish and Chips)

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

The pass mark is 60%

This test consists of 30 Questions

Question 1 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

A) It is clean

B) It fits well

C) It is coloured coded

D) It has long sleeves

Question 2 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

A) Making sure the seafood processing area is tidy

B) Washing your hands between handling raw and processed seafood

C) Keeping accurate traceability records

D) Using a computer-controlled stock rotation system

Question 3 #FHC-51 (Worth 1 point)

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

A) Medium sized

B) Colour coded

C) Easy to clean

D) Fitted with wheels

Question 4 #FHC-15 (Worth 1 point)

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

A) Time

B) Light

C) Air

D) Darkness

Question 5 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ?

A) Staff

B) Processing equipment and machinery

C) Pests

D) Staff, pests, equipment

Question 6 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 7 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ?

A) On eggs

B) in the sea

C) On people

D) In water

Question 8 #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 ?

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 9 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish?

A) It takes a long time to process

B) It is high in protein and water

C) It is slightly salty

D) It is usually kept cold

Question 10 #FHC-45 (Worth 1 point)

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

A) To allow more work space for each member of staff

B) To minimise the risk of cross contamination

C) To allow different detergents to be made available

D) To ensure that staff wash their hands on a regular basis

Question 11 #FHC-32 (Worth 1 point)

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

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 12 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

A) Higher prices for raw materials

B) Loss of customers and business

C) Greater production costs

D) Cheaper cleaning

Question 13 #FHC-8 (Worth 1 point)

As a food handler you must

A) Turn up to work on time

B) Not smoke in the canteen

C) Report any food safety risks to your employer

D) Not have an accident at work

Question 14 #FHC-47 (Worth 1 point)

Which of the following is most likely to cause chemical contamination of food ?

A) Latex gloves

B) Dead insects

C) sanitiser or detergent

D) Steel screws

Question 15 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 degrees C ?

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 16 #FHC-21 (Worth 1 point)

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

A) Good temperature control

B) Well trained and motivated staff

C) Passing the buck to others

D) Regular and effective cleaning

Question 17 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ?

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 18 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 19 #FHC-43 (Worth 1 point)

What should be the highest temperature of a frozen fish store ?

A) 0 degrees C

B) -8 degrees C

C) -10 degrees C

D) -18 degrees C

Question 20 #EFH1-Cooked-a-13 (Worth 2 points)

Which of these are NOT a common allergens

A) Sweetcorn

B) Peanuts

C) Milk and eggs

D) Fried fish in batter

Question 21 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

A) To stop your skin cracking and becoming flaky

B) To help reduce the risk of contamination

C) So you don't smell of fish after work

D) Because your supervisor tells you to

Question 22 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

A) Cold water

B) Food grade disinfectant

C) Detergent solution

D) Freezing

Question 23 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

A) 4 degrees C

B) -18 degrees C

C) 37 degrees C

D) 82 degrees C

Question 24 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ?

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 25 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

A) Using poor quality fish

B) Rough handling of raw materials

C) Poor hygiene practices

D) Poor business practices

Question 26 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

A) Better quality seafood

B) Happier customers

C) Better working conditions

D) All of these

Question 27 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

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 28 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

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 29 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?

A) Seagulls

B) Poisonous plants

C) Pathogenic bacteria

D) Industrial sanitizers

Question 30 #FHC-23 (Worth 1 point)

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

A) Pollution in the sea

B) Poor rinsing of cleaning chemicals

C) Using too little ice

D) Pests