Elementary Food Hygiene (Fish and Chips) | Food Hygiene practice tests for formal exams

Question 1 #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 2 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ?

A) Moulds

B) Spoilage bacteria

C) Useful bacteria

D) Pathogenic bacteria

Question 3 #EFH1-Cooked-c-4 (Worth 2 points)

Which of the following is a high risk food

A) Home made tartare sauce

B) Poor quality fried fish

C) Partly defrosted frozen at sea fish

D) Hot chips

Question 4 #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 5 #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 6 #FHC-9F (Worth 1 point)

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

A) In the fresh water supply

B) In and on the raw fish and potatoes

C) On the cooked fish and chips

D) On counter surfaces and worktops

Question 7 #FHC-58 (Worth 1 point)

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

A) Microbiological contamination

B) Poor appearance of premises

C) Increase in cleaning costs

D) Interruption of workflows

Question 8 #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 9 #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 10 #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 11 #FHC-17 (Worth 1 point)

What is the best practical way of keeping uncooked food safe and of high quality ?

A) Keep it cool and free of contamination

B) Keep it in a warm dry place

C) Wash it in clean water frequently

D) Never touch it with your hands, only gloves

Question 12 #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 13 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ?

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 14 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ?

A) Spots or skin rash

B) Earache

C) Vomiting or diarrhoea

D) Headache

Question 15 #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 16 #FHC-57 (Worth 1 point)

What is the main reason for good stock rotation systems in a fish and chip shop ?

A) It makes you aware of which ingredients to re-order

B) It enables you to carry out stock checks quickly

C) It makes you aware of any damage to food

D) It enables you to use stock in date order

Question 17 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to

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 18 #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 19 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what?

A) Anything that could cause harm

B) Overpricing

C) Anything that could spoil the flavour

D) Over processing and too much salt

Question 20 #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 21 #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 22 #FHC-31 (Worth 1 point)

If you have a stomach upset / bowel disorder or skin problem what does the law say you must do?

A) Go to the doctor and take the day off

B) Tell your employer about it before starting work

C) Visit the pharmacist and take some medicine

D) Stay off work until you are feeling much better

Question 23 #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 24 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted

A) In a chiller or refrigerator

B) Overnight in a warm place

C) Under the cold tap or in cold water

D) Next to the frying range or other warm place

Question 25 #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 26 #FHC-37 (Worth 1 point)

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

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 27 #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 28 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ?

A) Cooked Crab

B) Fried chips

C) raw fish pie mix

D) cold smoked salmon

Question 29 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning

A) Protect / Prevent / Destroy

B) Protect / Conceal / Ignore

C) Protect / Protect / Protect

D) Protect / Cure / Clean

Question 30 #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