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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-23 (Worth 1 point)

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

Question 2 #FHC-17 (Worth 1 point)

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

Question 3 #FHC-24 (Worth 1 point)

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

Question 4 #FHC-25 (Worth 1 point)

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

Question 5 #FHC-45 (Worth 1 point)

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

Question 6 #FHC-59 (Worth 1 point)

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

Question 7 #FHC-19 (Worth 1 point)

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

Question 8 #FHC-42 (Worth 1 point)

Which of these is a process that preserves seafood (37)

Question 9 #FHC-61 (Worth 1 point)

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

Question 10 #FHC-67 (Worth 1 point)

Food hygiene covers what? (64)

Question 11 #FHC-65 (Worth 1 point)

Which of the following is an example of physical contamination ? (62)

Question 12 #FHC-63 (Worth 1 point)

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

Question 13 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

Question 14 #FHC-48 (Worth 1 point)

How do flies usually contaminate food ? (43)

Question 15 #FHC-8 (Worth 1 point)

As a food handler you must (66)

Question 16 #FHC-51 (Worth 1 point)

Which of these is the most important design feature of a food factory's internal waste container ? (47)

Question 17 #FHC-32 (Worth 1 point)

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

Question 18 #FHC-35 (Worth 1 point)

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

Question 19 #FHC-28 (Worth 1 point)

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

Question 20 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 21 #FHC-6 (Worth 1 point)

What can higher standards of food hygiene produce ? (56)

Question 22 #FHC-7 (Worth 1 point)

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

Question 23 #FHC-58 (Worth 1 point)

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

Question 24 #FHC-41 (Worth 1 point)

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

Question 25 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

Question 26 #FHC-3 (Worth 1 point)

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

Question 27 #FHC-50 (Worth 1 point)

What is the most important feature of food handler clothing ? (46)

Question 28 #FHC-18 (Worth 1 point)

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

Question 29 #FHC-21 (Worth 1 point)

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

Question 30 #FHC-33 (Worth 1 point)

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