Seafish and the Seafood Training Academy

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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-67 (Worth 1 point)

Food hygiene covers what?

Question 2 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ?

Question 3 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 4 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

Question 5 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 6 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish?

Question 7 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

Question 8 #FHC-55 (Worth 1 point)

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

Question 9 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 degrees C ?

Question 10 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 11 #FHC-51 (Worth 1 point)

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

Question 12 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ?

Question 13 #FHC-8 (Worth 1 point)

As a food handler you must

Question 14 #FHC-13 (Worth 1 point)

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

Question 15 #FHC-15 (Worth 1 point)

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

Question 16 #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 17 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 18 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 19 #FHC-43 (Worth 1 point)

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

Question 20 #FHC-46 (Worth 1 point)

Food handlers must inform their supervisor or manager if they are suffering from which of these conditions ?

Question 21 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ?

Question 22 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 23 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

Question 24 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ?

Question 25 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?

Question 26 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

Question 27 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

Question 28 #FHC-9 (Worth 1 point)

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

Question 29 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

Question 30 #FHC-21 (Worth 1 point)

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