Test for incompany training records - 50% pass mark, 20 questions

This is a simpler test for in company training records only. The pass mark is 50% and there are only 20 questions.

If you want to sit the REHIS Elementary Food Hygiene exam then you will need to do the harder exam entry test first.

Please select the response that you think best answers the question. There is only one correct answer.

This test consists of 20 Questions

Question 1 #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 2 #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 3 #FHC-64 (Worth 1 point)

What is the main reason why good standards of hygiene in seafood factories are important ? (61)

A) To make sure that the seafood is safe to eat

B) To ensure the company is profitable

C) To prevent food waste

D) To ensure that workers keep their jobs

Question 4 #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 5 #FHC-37 (Worth 1 point)

Why is it illegal to smoke in a food production or packing area ? (31)

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 6 #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 7 #FHC-47 (Worth 1 point)

Which of the following is most likely to cause chemical contamination of food ? (42)

A) Latex gloves

B) Dead insects

C) sanitiser or detergent

D) Steel screws

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 ? (39)

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 9 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ? (29)

A) Detergents help remove grease

B) Detergents need to be rinsed off after use

C) Detergents are good cleaning agents

D) Detergents kill bacteria

Question 10 #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 11 #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 12 #FHC-38 (Worth 1 point)

Which action would best protect seafood from bacterial contamination ? (32)

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 13 #FHC-31 (Worth 1 point)

If you have a stomach upset / bowel disorder or skin problem what does the law say you must do? (25)

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 14 #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 15 #FHC-43 (Worth 1 point)

What should be the highest temperature of a frozen fish store ? (38)

A) 0 °C

B) -8 °C

C) -10 °C

D) -18 °C

Question 16 #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 17 #FHC-45 (Worth 1 point)

Why should there be separate areas for food preparation and hand washing ? (40)

A) To allow more work space for each member of staff

B) To minimise the risk of cross contamination

C) To allow different detergents to be made available

D) To ensure that staff wash their hands on a regular basis

Question 18 #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 19 #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 20 #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