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

Question 1 #FHC-43 (Worth 1 point)

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

A) 0 °C

B) -8 °C

C) -10 °C

D) -18 °C

Question 2 #FHC-9 (Worth 1 point)

In a well-run seafood processing factory where would you most likely find food spoilage bacteria ? (67)

A) In the fresh water supply

B) In and on the raw material

C) On the final product

D) On food contact surfaces

Question 3 #FHC-37 (Worth 1 point)

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

A) Smoke and ash can contaminate food

B) Your hands become contaminated with bacteria from your mouth

C) It can significantly increase the risk of food contamination

D) All of these

Question 4 #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 5 #FHC-4 (Worth 1 point)

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

A) Higher prices for raw materials

B) Loss of customers and business

C) Greater production costs

D) Cheaper cleaning

Question 6 #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 7 #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 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)

A) Sell by

B) Use by

C) Best before

D) Stock until

Question 9 #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 10 #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 11 #FHC-39 (Worth 1 point)

How should frozen fish fillets be defrosted (33)

A) In a chiller or refrigerator

B) Overnight in a warm place

C) Under the cold tap or in cold water

D) Next to the frying range or other warm place

Question 12 #FHC-56 (Worth 1 point)

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

A) Helps make them hygienic and safe

B) Makes them pleasant places to work

C) Gives a good impression to customers

D) Improves productivity and efficiency

Question 13 #FHC-5 (Worth 1 point)

Poor hygiene practices can result in what ? (45)

A) Lower yields and throughput

B) Lost business / orders and jobs

C) More efficient production

D) Higher wages

Question 14 #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 15 #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 16 #FHC-60 (Worth 1 point)

What is the purpose of a sanitiser ? (57)

A) To clean and disinfect

B) To wash away dirt

C) To dissolve grease

D) To remove the stains that detergents cannot

Question 17 #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 18 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

A) Attracting pests into the factory

B) Keeping down costs

C) Reducing the risk of tainting

D) Reducing water bills

Question 19 #FHC-28 (Worth 1 point)

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

A) After a visit to the toilet

B) After filling in production records

C) After sharpening a filleting knife

D) After touching fish

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)

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 21 #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 22 #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 23 #FHC-3 (Worth 1 point)

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

A) Protect / Prevent / Destroy

B) Protect / Conceal / Ignore

C) Protect / Protect / Protect

D) Protect / Cure / Clean

Question 24 #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 25 #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 26 #FHC-7 (Worth 1 point)

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

A) Work long hours without overtime

B) Sell poor quality seafood at too high a price

C) Wrongly label seafood

D) Sell seafood unfit for human consumption

Question 27 #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

Question 28 #FHC-19 (Worth 1 point)

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

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 29 #FHC-16 (Worth 1 point)

Which statement best describes spores ? (8)

A) Freezing will kill them

B) They don't cause food poisoning

C) They may survive normal disinfection

D) They can only survive for a few days

Question 30 #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