Elementary Food Hygiene (EFH ENGLISH) - practice test | Practice online food hygiene tests - various languages

Question 1 #FHC-26 (Worth 1 point)

Why is it NOT ok to wear your work clothes outside ? (19)

A) It's against the law

B) It doesn't look very smart

C) Customers might see you and object

D) You may bring dirt and contamination into the factory

Question 2 #FHC-10 (Worth 1 point)

What are the most dangerous bacteria called ? (2)

A) Moulds

B) Spoilage bacteria

C) Useful bacteria

D) Pathogenic bacteria

Question 3 #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 4 #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 5 #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 6 #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 7 #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 8 #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 9 #FHC-13 (Worth 1 point)

What happens to food poisoning and spoilage bacteria below 5 °C ? (5)

A) They multiply slowly

B) They multiply quickly

C) They stop multiplying completely

D) They are killed

Question 10 #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 11 #FHC-21 (Worth 1 point)

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

A) Good temperature control

B) Well trained and motivated staff

C) Passing the buck to others

D) Regular and effective cleaning

Question 12 #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 13 #FHC-59 (Worth 1 point)

What is the maximum acceptable temperature for a dry foods storage area ? (55)

A) 0 °C

B) 20 °C

C) 40 °C

D) 60 °C

Question 14 #FHC-33 (Worth 1 point)

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

A) Use extra strong detergent

B) Use a high pressure washer

C) Have a major clean at the end of the week

D) Follow the cleaning schedule

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-53 (Worth 1 point)

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

A) A written cleaning schedule

B) Adequate staffing levels

C) A hand washing basin

D) Evidence of fire drills

Question 17 #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 18 #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 19 #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 20 #FHC-30 (Worth 1 point)

Why are waterproof dressings used by food handlers BRIGHTLY coloured ? (24)

A) They are easy to see if they fall off

B) They protect cuts from infection

C) They do not come off easily

D) They are waterproof

Question 21 #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 22 #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 23 #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 24 #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 25 #FHC-24 (Worth 1 point)

Why should you wash your hands frequently and effectively ? (17)

A) To stop your skin cracking and becoming flaky

B) To help reduce the risk of contamination

C) So you don't smell of fish after work

D) Because your supervisor tells you to

Question 26 #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 27 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

A) Spots or skin rash

B) Earache

C) Vomiting or diarrhoea

D) Headache

Question 28 #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 29 #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 30 #FHC-25 (Worth 1 point)

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

A) Protective clothing looks smarter

B) It saves on wear and tear

C) It protects the food from you

D) So you don't smell of fish after work