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-34 (Worth 1 point)

Poor cleaning is a good way of (28)

Question 2 #FHC-12 (Worth 1 point)

Which of these temperatures is in the Danger Zone ? (4)

Question 3 #FHC-57 (Worth 1 point)

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

Question 4 #FHC-52 (Worth 1 point)

What should a food handler do if they have recently suffered from diarrhoea and vomiting? (48)

Question 5 #FHC-33 (Worth 1 point)

What is the best way to clean effectively ? (27)

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-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

Question 8 #FHC-38 (Worth 1 point)

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

Question 9 #FHC-64 (Worth 1 point)

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

Question 10 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 11 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

Question 12 #FHC-21 (Worth 1 point)

Which of the following will NOT help to keep food safe ? (14)

Question 13 #FHC-32 (Worth 1 point)

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

Question 14 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ? (2)

Question 15 #FHC-25 (Worth 1 point)

Why is hygienic clothing worn by food handlers ? (18)

Question 16 #FHC-43 (Worth 1 point)

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

Question 17 #FHC-58 (Worth 1 point)

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

Question 18 #FHC-41 (Worth 1 point)

Where are food poisining bacteria most commonly found ? (36)

Question 19 #FHC-7 (Worth 1 point)

Under the food hygiene laws it is illegal to (65)

Question 20 #FHC-55 (Worth 1 point)

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