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-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 2 #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 3 #FHC-63 (Worth 1 point)

What is the main risk associated with undercooked food ? (60)

A) Utensils will be more difficult to clean

B) Consumers may become ill with food poisoning

C) Diners will not enjoy their food

D) A delay in serving customers

Question 4 #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 5 #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 6 #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 7 #FHC-14 (Worth 1 point)

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

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 8 #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 9 #FHC-32 (Worth 1 point)

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

A) To keep equipment working well

B) To reduce bacteria to safe levels

C) To keep your employer happy

D) To keep the seafood fresh

Question 10 #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 11 #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 12 #FHC-58 (Worth 1 point)

What is the risk to food safety caused by cracked and damaged food-contact surfaces ? (54)

A) Microbiological contamination

B) Poor appearance of premises

C) Increase in cleaning costs

D) Interruption of workflows

Question 13 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ? (45)

A) Lower yields and throughput

B) Lost business / orders and jobs

C) More efficient production

D) Higher wages

Question 14 #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 15 #FHC-54 (Worth 1 point)

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

A) Allergenic contamination

B) Biotoxin contamination

C) Chemical contamination

D) Biological contamination

Question 16 #FHC-23 (Worth 1 point)

What is the most common cause of chemical contamination of seafood ? (16)

A) Pollution in the sea

B) Poor rinsing of cleaning chemicals

C) Using too little ice

D) Pests

Question 17 #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 18 #FHC-2 (Worth 1 point)

What can cause food poisoning ? (12)

A) Using poor quality fish

B) Rough handling of raw materials

C) Poor hygiene practices

D) Poor business practices

Question 19 #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 20 #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