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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 ?

Question 2 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ?

Question 3 #FHC-51 (Worth 1 point)

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

Question 4 #FHC-15 (Worth 1 point)

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

Question 5 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ?

Question 6 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ?

Question 7 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ?

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 ?

Question 9 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish?

Question 10 #FHC-45 (Worth 1 point)

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

Question 11 #FHC-32 (Worth 1 point)

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

Question 12 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ?

Question 13 #FHC-8 (Worth 1 point)

As a food handler you must

Question 14 #FHC-47 (Worth 1 point)

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

Question 15 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 degrees C ?

Question 16 #FHC-21 (Worth 1 point)

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

Question 17 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ?

Question 18 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ?

Question 19 #FHC-43 (Worth 1 point)

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

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

Which of these are NOT a common allergens

Question 21 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ?

Question 22 #FHC-36 (Worth 1 point)

What would you use to kill bacteria ?

Question 23 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ?

Question 24 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ?

Question 25 #FHC-2 (Worth 1 point)

What can cause food poisoning ?

Question 26 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ?

Question 27 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ?

Question 28 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ?

Question 29 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ?

Question 30 #FHC-23 (Worth 1 point)

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