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Elementary Food Hygiene (EFH ENGLISH) - practice test

This test does NOT lead to a recognised qualification. It is a pre-supervision practice test

In the REHIS exam itself the first 15 questions are slightly harder and worth 2 points each.

Select the response you think is best to the question. There is only one correct answer, either A, B, C or D

The pass mark is 60%

This test consists of 30 Questions


Question 1 #FHC-43 (Worth 1 point)

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

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-37 (Worth 1 point)

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

Question 4 #FHC-33 (Worth 1 point)

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

Question 5 #FHC-4 (Worth 1 point)

What is one of the possible costs of poor hygiene ? (34)

Question 6 #FHC-57 (Worth 1 point)

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

Question 7 #FHC-46 (Worth 1 point)

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

Question 8 #FHC-40 (Worth 1 point)

Which date mark should be clearly marked on highly perishable seafood products that may be a food safety risk? (35)

Question 9 #FHC-23 (Worth 1 point)

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

Question 10 #FHC-47 (Worth 1 point)

Which of the following is most likely to cause chemical contamination of food ? (42)

Question 11 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

Question 12 #FHC-56 (Worth 1 point)

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

Question 13 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ? (45)

Question 14 #FHC-45 (Worth 1 point)

Why should there be separate areas for food preparation and hand washing ? (40)

Question 15 #FHC-17 (Worth 1 point)

What is the best practical way of keeping uncooked food safe and of high quality ? (9)

Question 16 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

Question 17 #FHC-49 (Worth 1 point)

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

Question 18 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

Question 19 #FHC-28 (Worth 1 point)

When is it MOST important to wash your hands ? (21)

Question 20 #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)

Question 21 #FHC-59 (Worth 1 point)

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

Question 22 #FHC-66 (Worth 1 point)

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

Question 23 #FHC-3 (Worth 1 point)

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

Question 24 #FHC-35 (Worth 1 point)

Which one of the following statements is wrong ? (29)

Question 25 #FHC-21 (Worth 1 point)

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

Question 26 #FHC-7 (Worth 1 point)

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

Question 27 #FHC-25 (Worth 1 point)

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

Question 28 #FHC-19 (Worth 1 point)

Which of the following is an example of chemical contamination ? (11)

Question 29 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

Question 30 #FHC-30 (Worth 1 point)

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