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

Question 1 #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 2 #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 3 #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 4 #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 5 #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 6 #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 7 #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 8 #FHC-42 (Worth 1 point)

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

A) Freezing

B) Covering

C) Chopping

D) Date labelling

Question 9 #FHC-61 (Worth 1 point)

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

A) Anything that could cause harm

B) Overpricing

C) Anything that could spoil the flavour

D) Over processing and too much salt

Question 10 #FHC-67 (Worth 1 point)

Food hygiene covers what? (64)

A) Staff and Clothing

B) Cleaning and equipment

C) Raw materials and final product

D) All of these

Question 11 #FHC-65 (Worth 1 point)

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

A) Bacteria

B) Mould

C) Disinfectant

D) String

Question 12 #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 13 #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 14 #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 15 #FHC-8 (Worth 1 point)

As a food handler you must (66)

A) Turn up to work on time

B) Not smoke in the canteen

C) Report any food safety risks to your employer

D) Not have an accident at work

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)

A) Medium sized

B) Colour coded

C) Easy to clean

D) Fitted with wheels

Question 17 #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 18 #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 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-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 21 #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 22 #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 23 #FHC-58 (Worth 1 point)

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

A) Microbiological contamination

B) Poor appearance of premises

C) Increase in cleaning costs

D) Interruption of workflows

Question 24 #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 25 #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 26 #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 27 #FHC-50 (Worth 1 point)

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

A) It is clean

B) It fits well

C) It is coloured coded

D) It has long sleeves

Question 28 #FHC-18 (Worth 1 point)

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

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Rancid frozen herring

D) Hair in cooked crab

Question 29 #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 30 #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