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-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 2 #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 3 #FHC-46 (Worth 1 point)

Food handlers must inform their supervisor or manager if they are suffering from which of these conditions ? (41)

A) Vomiting

B) Back ache

C) Stress

D) Headache

Question 4 #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 5 #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 6 #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 7 #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 8 #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 9 #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 10 #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 11 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ? (44)

A) Cooked Crab

B) Fried chips

C) raw fish pie mix

D) cold smoked salmon

Question 12 #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 13 #FHC-8 (Worth 1 point)

As a food handler you must (66)

A) Turn up to work on time

B) Not smoke in the canteen

C) Report any food safety risks to your employer

D) Not have an accident at work

Question 14 #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 15 #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 16 #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 17 #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 18 #FHC-18 (Worth 1 point)

Which of the following is an example of physical contamination ? (10)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 19 #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 20 #FHC-61 (Worth 1 point)

Food safety protects the consumer by safeguarding seafood from what? (58)

A) Anything that could cause harm

B) Overpricing

C) Anything that could spoil the flavour

D) Over processing and too much salt