EFH FISH & CHIPS - practice test | Practice online food hygiene tests - various languages

Question 1 #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 2 #FHC-20 (Worth 1 point)

Which of the following is NOT a food safety problem (13)

A) Mould growing on salted fish

B) Disinfectant flavoured haddock fillets

C) Poor quality fish in sauce

D) Hair in cooked crab

Question 3 #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 4 #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 5 #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 6 #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 7 #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 8 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ? (20)

A) People with long hair

B) People with dandruff

C) People who are food handlers

D) People with beards

Question 9 #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 10 #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 11 #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 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-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 14 #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 15 #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 16 #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 17 #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 18 #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 19 #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 20 #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 21 #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 22 #FHC-22 (Worth 1 point)

Physical contamination of food can be caused by what ? (15)

A) Staff

B) Processing equipment and machinery

C) Pests

D) Staff, pests, equipment

Question 23 #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 24 #FHC-29 (Worth 1 point)

Why should you not smoke in a food handling area ? (22)

A) It is not very nice

B) It is against the law

C) It is a fire risk

D) There are no ash trays to use

Question 25 #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 26 #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 27 #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 28 #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 29 #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 30 #FHC-15 (Worth 1 point)

To multiply, bacteria need warmth, food, water and which one of the following ? (7)

A) Time

B) Light

C) Air

D) Darkness