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

Question 1 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ? (56)

A) Better quality seafood

B) Happier customers

C) Better working conditions

D) All of these

Question 2 #FHC-21 (Worth 1 point)

Which of the following will NOT help to keep food safe ? (14)

A) Good temperature control

B) Well trained and motivated staff

C) Passing the buck to others

D) Regular and effective cleaning

Question 3 #FHC-11 (Worth 1 point)

Why can bacteria grow well on fish? (3)

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 4 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ? (20)

A) People with long hair

B) People with dandruff

C) People who are food handlers

D) People with beards

Question 5 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

A) Freezing will kill them

B) They don't cause food poisoning

C) They may survive normal disinfection

D) They can only survive for a few days

Question 6 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ? (4)

A) 4 °C

B) -18 °C

C) 37 °C

D) 82 °C

Question 7 #FHC-57 (Worth 1 point)

What is the main reason for good stock rotation systems in a fish and chip shop ? (53)

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 8 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to (65)

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 9 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ? (11)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 10 #FHC-9F (Worth 1 point)

In a well-run fish and chip shop, where would you most likely find food spoilage bacteria ? (6092)

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 11 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem (13)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Poor quality fish in sauce

D) Hair in cooked crab

Question 12 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ? (27)

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 13 #EFH1-Cooked-c-4 (Worth 2 points)

Which of the following is a high risk food (1868)

A) Home made tartare sauce

B) Poor quality fried fish

C) Partly defrosted frozen at sea fish

D) Hot chips

Question 14 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood (37)

A) Freezing

B) Covering

C) Chopping

D) Date labelling

Question 15 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

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 16 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ? (34)

A) Higher prices for raw materials

B) Loss of customers and business

C) Greater production costs

D) Cheaper cleaning

Question 17 #FHC-52 (Worth 1 point)

What should a food handler do if they have recently suffered from diarrhoea and vomiting? (48)

A) Report the condition to their employer before starting work

B) Take some medication and go back to work

C) Go back to work and remember to wash hands carefully

D) Stay off work for the rest of the week

Question 18 #FHC-51 (Worth 1 point)

Which of these is the most important design feature of a food factory's internal waste container ? (47)

A) Medium sized

B) Colour coded

C) Easy to clean

D) Fitted with wheels

Question 19 #FHC-55 (Worth 1 point)

What equipment should you use to check temperatures in food production, retail or catering areas ? (51)

A) Infra-red detector

B) Probe thermometer

C) Bi-metallic strip

D) Mercury filled thermometer

Question 20 #FHC-56 (Worth 1 point)

Which is the most important reason why you should keep a restaurant kitchen clean ? (52)

A) Helps make them hygienic and safe

B) Makes them pleasant places to work

C) Gives a good impression to customers

D) Improves productivity and efficiency

Question 21 #FHC-67 (Worth 1 point)

Food hygiene covers what? (64)

A) Staff and Clothing

B) Cleaning and equipment

C) Raw materials and final product

D) All of these

Question 22 #FHC-15 (Worth 1 point)

To multiply, bacteria need warmth, food, water and which one of the following ? (7)

A) Time

B) Light

C) Air

D) Darkness

Question 23 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ? (22)

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 24 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

A) Attracting pests into the factory

B) Keeping down costs

C) Reducing the risk of tainting

D) Reducing water bills

Question 25 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ? (43)

A) laying eggs in the spring

B) dying in the dry goods store

C) landing on unprotected food

D) flying around the bins outside

Question 26 #FHC-66 (Worth 1 point)

What is the most common cause of food poisoning ? (63)

A) Seagulls

B) Poisonous plants

C) Pathogenic bacteria

D) Industrial sanitizers

Question 27 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ? (59)

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-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ? (36)

A) On eggs

B) in the sea

C) On people

D) In water

Question 29 #FHC-17 (Worth 1 point)

What is the best practical way of keeping uncooked food safe and of high quality ? (9)

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 30 #FHC-3 (Worth 1 point)

Which three words best describe how to avoid food poisoning (23)

A) Protect / Prevent / Destroy

B) Protect / Conceal / Ignore

C) Protect / Protect / Protect

D) Protect / Cure / Clean