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EFH FISH & CHIPS - practice test

This test does NOT lead to a recognised qualification.

In the actual REHIS exam the first 15 questions are a little harder and are worth 2 points each.

Please select the response that you think best answers the question. There is only one correct answer, it's either A, B, C or D

The pass mark is 60%

This test consists of 30 Questions


Question 1 #FHC-56 (Worth 1 point)

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

Question 2 #FHC-32 (Worth 1 point)

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

Question 3 #FHC-4 (Worth 1 point)

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

Question 4 #FHC-37 (Worth 1 point)

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

Question 5 #FHC-50 (Worth 1 point)

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

Question 6 #FHC-58 (Worth 1 point)

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

Question 7 #FHC-23 (Worth 1 point)

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

Question 8 #FHC-33 (Worth 1 point)

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

Question 9 #FHC-14 (Worth 1 point)

What happens to most bacteria at 64 °C ? (6)

Question 10 #FHC-34 (Worth 1 point)

Poor cleaning is a good way of (28)

Question 11 #FHC-53 (Worth 1 point)

Which of the following must food businesses have ? (49)

Question 12 #FHC-62 (Worth 1 point)

When is traceability of raw materials most important ? (59)

Question 13 #EFH1-Cooked-a-13 (Worth 2 points)

Which of these are NOT a common allergens (1817)

Question 14 #EFH1-Cooked-c-4 (Worth 2 points)

Which of the following is a high risk food (1868)

Question 15 #FHC-35 (Worth 1 point)

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

Question 16 #FHC-26 (Worth 1 point)

Why is it NOT ok to wear your work clothes outside ? (19)

Question 17 #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)

Question 18 #FHC-49 (Worth 1 point)

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

Question 19 #FHC-1 (Worth 1 point)

What are common symptoms of food poisoning ? (1)

Question 20 #FHC-9F (Worth 1 point)

In a well-run fish and chip shop, where would you most likely find food spoilage bacteria ? (6092)

Question 21 #FHC-67 (Worth 1 point)

Food hygiene covers what? (64)

Question 22 #FHC-52 (Worth 1 point)

What should a food handler do if they have recently suffered from diarrhoea and vomiting? (48)

Question 23 #FHC-17 (Worth 1 point)

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

Question 24 #FHC-20 (Worth 1 point)

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

Question 25 #FHC-8 (Worth 1 point)

As a food handler you must (66)

Question 26 #FHC-63 (Worth 1 point)

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

Question 27 #FHC-21 (Worth 1 point)

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

Question 28 #FHC-9 (Worth 1 point)

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

Question 29 #FHC-27 (Worth 1 point)

Who should wear hairnets and or hats ? (20)

Question 30 #FHC-43 (Worth 1 point)

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