EFH FISH & CHIPS - practice test | Practice online food hygiene tests - various languages

Question 1 #FHC-67 (Worth 1 point)

Food hygiene covers what?

A) Staff and Clothing

B) Cleaning and equipment

C) Raw materials and final product

D) All of these

Question 2 #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 3 #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 4 #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 5 #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 6 #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 7 #FHC-59 (Worth 1 point)

What temperature is acceptable for a dry foods storage area ?

A) 0 degrees C

B) 20 degrees C

C) 40 degrees C

D) 60 degrees C

Question 8 #FHC-55 (Worth 1 point)

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

A) Infra-red detector

B) Probe thermometer

C) Bi-metallic strip

D) Mercury filled thermometer

Question 9 #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 10 #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 11 #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 12 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ?

A) A written cleaning schedule

B) Adequate staffing levels

C) A hand washing basin

D) Evidence of fire drills

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-13 (Worth 1 point)

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

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 15 #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 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 ?

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 17 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ?

A) Bacteria

B) Mould

C) Disinfectant

D) String

Question 18 #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 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 #FHC-46 (Worth 1 point)

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

A) Vomiting

B) Back ache

C) Stress

D) Headache

Question 21 #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 22 #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 23 #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 24 #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 25 #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 26 #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 27 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ?

A) To clean and disinfect

B) To wash away dirt

C) To dissolve grease

D) To remove the stains that detergents cannot

Question 28 #FHC-9 (Worth 1 point)

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

A) In the fresh water supply

B) In and on the raw material

C) On the final product

D) On food contact surfaces

Question 29 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Poor quality fish in sauce

D) Hair in cooked crab

Question 30 #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