Seafish and the Seafood Training Academy

Seafish Online Test Portal

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-6 (Worth 1 point)

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

Question 2 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ? (67)

Question 3 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ? (46)

Question 4 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ? (43)

Question 5 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ? (62)

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)

Question 7 #FHC-66 (Worth 1 point)

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

Question 8 #FHC-57 (Worth 1 point)

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

Question 9 #FHC-56 (Worth 1 point)

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

Question 10 #FHC-32 (Worth 1 point)

Why do you need to carry out frequent and effective cleaning ? (26)

Question 11 #FHC-8 (Worth 1 point)

As a food handler you must (66)

Question 12 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ? (49)

Question 13 #FHC-29 (Worth 1 point)

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

Question 14 #FHC-64 (Worth 1 point)

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

Question 15 #FHC-54 (Worth 1 point)

Factory workers who wear jewellery when handling food can cause what kind of contamination (50)

Question 16 #FHC-3 (Worth 1 point)

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

Question 17 #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)

Question 18 #FHC-37 (Worth 1 point)

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

Question 19 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 °C ? (6)

Question 20 #FHC-55 (Worth 1 point)

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