Seafish and the Seafood Training Academy

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Public Fishmonger Test. 30 questions, pass mark is 60%

This test consists of 30 questions on fishmongering. The pass mark is 60%.

It does not lead to any form of qualification or recognition.

This test consists of 30 Questions


Question 1 #MFS-June18-099 (Worth 1 point)

No person may access a food preparation and storage room without doing which thing? (Select one answer)

Question 2 #MFS-June18-037 (Worth 1 point)

Complete the sentence. Brown crab are commonly harvested using which fishing method?

Question 3 #MFS-June18-088 (Worth 1 point)

Which is the following statements is not true? Product control and traceability is important? (select one)

Question 4 #MFS-June18-234 (Worth 1 point)

In the UK, we import coldwater prawns from________

Question 5 #MFS-June18-020 (Worth 1 point)

Pens and cages are a type of aquaculture used for finfish. Which of the following species is it not used for?

Question 6 #MFS-June18-242 (Worth 1 point)

Most salmon marketed in the world today come from __________

Question 7 #MFS-June18-114 (Worth 1 point)

Complete the sentence. Spoilage bacteria are? (select one)

Question 8 #MFS-June18-028 (Worth 1 point)

Complete the sentence. Pole and line is a fishing method using...

Question 9 #MFS-June18-192 (Worth 1 point)

What are the two main causes of deterioration in seafood?

Question 10 #MFS-June18-221 (Worth 1 point)

A cleaning schedule will not typically detail______? (select one)

Question 11 #MFS-June18-157 (Worth 1 point)

Which of the following tools would not be required for hand filleting a fish?

Question 12 #MFS-June18-118 (Worth 1 point)

HACCP stands for? (select one answer)

Question 13 #MFS-June18-003 (Worth 1 point)

Choose the best description of sustainable and responsible sourcing:

Question 14 #MFS-Image-047 (Worth 1 point)

Mackerel have all of the following notable characteristics, except one. Which one?

Question 15 #MFS-June18-080 (Worth 1 point)

The principle of First in First out (FIFO) describes_______?

Question 16 #MFS-June18-108 (Worth 1 point)

Live crustaceans (crab and lobster) should ideally be stored at temperatures of:

Question 17 #MFS-June18-006 (Worth 1 point)

Which of the following statements is true? The Marine Conservation Society\'s \'Good Fish Guide\' is?

Question 18 #MFS-June18-169 (Worth 1 point)

The NHS recommends that we should eat how many portions of fish a week?

Question 19 #MFS-June18-076 (Worth 1 point)

Secondary processing refers to what?

Question 20 #MFS-June18-121 (Worth 1 point)

Which of the following issues is associated with poor accuracy when filleting fish?

Question 21 #MFS-June18-092 (Worth 1 point)

Which of the following statements is true. Trawled cod is more likely than longline caught cod to? (select one)

Question 22 #MFS-June18-233 (Worth 1 point)

In the UK, we import cod, haddock and other whitefish from________

Question 23 #MFS-June18-139 (Worth 1 point)

The following measure can be used to monitor product quality control and traceability, except one. Which one?

Question 24 #MFS-June18-119 (Worth 1 point)

HACCP... (complete the sentence)

Question 25 #MFS-June18-248 (Worth 1 point)

Removing the guts and gills from a fish will__________

Question 26 #MFS-June18-136 (Worth 1 point)

Typically, a fish in excellent quality would have which features:

Question 27 #MFS-June18-148 (Worth 1 point)

Butterfly fillets is a suitable cut for?

Question 28 #MFS-June18-147 (Worth 1 point)

Bacterial interaction refers to:

Question 29 #MFS-June18-176 (Worth 1 point)

Which of the following is not a common symptom associated with food poisoning?

Question 30 #MFS-June18-064 (Worth 1 point)

Which of the following statements describes pelagic fish?