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

Question 1 #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 2 #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 3 #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 4 #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 5 #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 6 #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 7 #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 8 #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 9 #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 10 #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 11 #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 12 #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 13 #EFH1-Cooked-a-13 (Worth 2 points)

Which of these are NOT a common allergens (1817)

A) Sweetcorn

B) Peanuts

C) Milk and eggs

D) Fried fish in batter

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

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

A) Home made tartare sauce

B) Poor quality fried fish

C) Partly defrosted frozen at sea fish

D) Hot chips

Question 15 #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 16 #FHC-26 (Worth 1 point)

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

A) It's against the law

B) It doesn't look very smart

C) Customers might see you and object

D) You may bring dirt and contamination into the factory

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)

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 18 #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 19 #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 20 #FHC-9F (Worth 1 point)

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

A) In the fresh water supply

B) In and on the raw fish and potatoes

C) On the cooked fish and chips

D) On counter surfaces and worktops

Question 21 #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 22 #FHC-52 (Worth 1 point)

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

A) Report the condition to their employer before starting work

B) Take some medication and go back to work

C) Go back to work and remember to wash hands carefully

D) Stay off work for the rest of the week

Question 23 #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 24 #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 25 #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 26 #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 27 #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 28 #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 29 #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 30 #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