REHIS Food Hygiene Practice Test – All Questions

Browse all practice questions for the REHIS Food Hygiene Practice Test. Search by topic, open any question and review its full explanation, then test yourself in the practice quiz.

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Understand physical pest control in food hygiene: how ultraviolet lights kill pests without chemicalsWhich of the following is an example of a physical pest control method?Understanding why 75°C is the safe core temperature for cooked foodsCooking temperatures of at least ___°C should normally be achieved at the centre of food to ensure safety.What are the main routes bacteria use to contaminate food, and how can you prevent them in the kitchen?What are the main vehicles or routes of bacterial contamination?Why blue waterproof dressings are preferred in food safety for easy visibilityWhich color should waterproof dressings be, and why?

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Which practice most directly reduces the risk of chemical hazards in a food preparation area?
Which preservatives are mentioned as examples?
Define disinfection.
What is the minimum reheating temperature required for foods?
What is the boiling water temperature?
Which practice helps reduce pest risk during service?
Which of the following is a common source of food poisoning bacteria?
Cross-contamination is defined as?
Which of the following best defines contaminated food?
Which of the following is a source of chemical food poisoning?
What part of the body is the most common vehicle for transferring food poisoning bacteria?
Which of the following is a common consequence of food poisoning?
Which storage practice is a main cause of food poisoning?
Identify the four conditions required for bacteria to grow.
What should be done with food on display or awaiting preparation to reduce pest risk?
Which of the following is a symptom of an allergy?
Which of the following describes situations when handwashing is important?
When should food handlers wash their hands to prevent contamination?
Which statement describes contaminated food?
Which statement best defines perishable foods?
Which action helps to prevent customers from eating contaminated food?
What measure helps prevent cross-contamination at all stages?
What does thorough cooking do to bacteria?
Which method is recommended for cleaning surfaces to reduce cross-contamination?
What is the recommended action regarding unwell food handlers?
What best defines personal hygiene?
Which of the following are common sources of food poisoning bacteria?
What is very important to extend the life of preserved foods?
Which of the following is NOT a condition required for bacteria to grow?
What is the danger zone?
Which practice is a main cause of food poisoning?
What are the most common pests found in the food industry?
Which of the following is the last stage in the six basic stages of cleaning?
Which of the following would indicate pest infestation in a premises?
Identify 2 ready to eat foods.
Which behavior is most likely to contribute to spoilage rather than slow it?
How can we prevent bacteria within food from multiplying?
Which groups are most at risk of serious illness from food poisoning?
How should waste be deposited?
Which practice helps reduce pest risk in relation to rubbish areas?
What is the hot holding temperature (above)?
Which of the following foods must be identified as allergens on labels?
Which statement best distinguishes cleaning from disinfection?
Fingernails may harbour bacteria and should be kept ___ and ___.
What is the temperature range that defines the rapid growth zone for bacteria?
What is cross-contamination?
What is the typical recommended fridge temperature to slow bacterial growth?
Which of the following is listed as a source of physical hazards?
What do some moulds produce?
What should be done with vegetation around food premises?
Where should a cream cake be stored in the fridge to prevent cross contamination?
Identify a high-risk food.
What temperature is typical for boiling water?
Which procedure should be performed regularly to prevent pests?
Which statement about cleaning is true?
Describe a method to prevent cross contamination.
What part of the body is the most common vehicle for transferring food poisoning bacteria?
Work areas should be ____.
Which of the following actions is NOT part of the six basic stages of cleaning?
Bacterial contamination usually occurs within food premises due to which of the following factors?
What is the cooking temperature (above)?
What causes food spoilage?
What will effective cleaning and disinfection do?
Which practice is part of pest control and waste management?
Which of the following is a key hygiene practice to prevent food poisoning?
Which practice is correct for allergen labeling?
Which practice is a main cause of food poisoning?
How can contamination of food be prevented?
What should be done with food handlers who are unwell?
What will effective cleaning and disinfection do?
Which infrastructure should be maintained to reduce pest risk?
Why should high-risk foods not be served to vulnerable groups?
What should you do with contaminated, spoiled, or out-of-date food?
Which of the following is NOT an allergenic hazard?
One reason for cleaning is to remove materials which would encourage pest infestations.
Name the four conditions required for bacteria to grow.
Describe the steps in sanitising a work surface.
What are the signs of food spoilage?
Which of the following lists are symptoms of food poisoning?
Which of the following is a sign of pest infestation?
Which of the following is a correct cross contamination prevention practice?
Which of the following foods is most commonly considered ready-to-eat and does not require cooking before serving?
Which is a requirement for food premises?
What activity must be carried out regularly to ensure food premises are pest free?
Which of the following is a physical hazard?
What should be done with deliveries to prevent pests?
What is the minimum hot holding temperature above which hot foods should be kept?
Which temperature range is considered the danger zone for microbial growth?
Identify 2 high-risk foods.
Which statement best defines personal hygiene?
What is the required reheating temperature?
Why is pest control important in a food premises?
Which practice helps prevent cross contamination?
Metallic food poisoning is caused when acid foods contact which metals?
Which cross-contamination prevention measure is described?
Which statement describes a requirement regarding temperature control in food premises?
Which statement about waste in food rooms is correct?
Which statement best describes the cause of spoilage?
Which statement about waste handling is true?
Give an example of poor hygiene practices that accelerate food spoilage.
Which statement about high risk foods is correct?
During preparation, food should be at room temperature for minimal time.
Which measure relates to premises and equipment to prevent contamination?
What temperature is typically used by freezers to slow bacterial growth and preserve food?
What is required to destroy bacteria?
Which statement best describes proper handling of unwell food handlers?
Which of the following is an example of a microbiological hazard?
Which statement about fingernails is true?
What is the minimum cooking temperature (above) required for cooking food?
Which practice should not be used for washing food or equipment?
Which statement about disinfection is true?
When does spoiling commence in food?
Which of the following is a symptom of food poisoning?
Which of the following is a source of physical hazards?
Which statement best describes a comprehensive approach to preventing spoilage in a food handling setting?
What is a clean surface?
What are food pests a source of?
Which statement about the design, layout and construction of premises is required?
During service, hot foods should be kept above which temperature?
Which of the following is one of the four main types of hazard?
Unlike food contaminated with pathogens, the effects of food spoilage can be ...
Which is a hazard?
What can be done to reduce cross-contamination?
Which statement is NOT listed as a potential cause of food poisoning?
What is required to destroy bacteria?
What is the purpose of color-coding in handling foods?
Which of the following is an allergenic hazard?
Which of the following is a sign of pest infestation?
By law, washbasins must be provided with which of the following?
When should food waste containers be emptied?
Which statement best describes a vehicle for bacterial contamination?
Which range defines the danger zone?
Which practice is commonly recommended to prevent cross-contamination when handling raw and cooked foods?
Which surfaces are considered potential sources of contamination via contact?
Which statement best describes high risk foods?
When MUST food handlers wash their hands?
Which method helps prevent cross-contamination in a food operation?
How can we prevent bacteria within food from multiplying?
Which actions require hand washing?
Which symptom is NOT listed in the material as a symptom of food poisoning?
Which measure helps reduce cross-contamination?
What is the definition of perishable food?
When should food waste containers be emptied?
Give the four major causes of food poisoning.
When and why does bacterial contamination usually occur?
What must wash basins be provided with by law?
To reduce the risk of infestation, where should food be stored?
Which group is potentially the most serious hazard in a food business?
What colour should waterproof dressings be, and why?
What is sanitiser?
Food poisoning may be caused by which of the following?
Not allowing dried foods to absorb moisture.
Where should raw meat be stored in the fridge to prevent cross contamination?
Name 4 common types of food poisoning.
Which of the following describes proper handwashing practice?
Which of the following is an example of a ready-to-eat food?
Spoilage begins at which point?
What is the temperature range of the danger zone?
What is the safe refrigerator storage temperature range?
What temperature does a dishwasher wash cycle normally operate at?
What is a food pest?
Waste MUST be deposited in what type of containers?
Which statement about perishable foods is true?
What temperature is typically used for a freezer?
Which facility must be provided for food premises?
Which of the following describes an equipment requirement?
Perishable foods are defined as foods that can become unsafe or spoil quickly if not refrigerated or frozen.
What does 'clear and clean as you go' imply for work areas?
What colour should waterproof dressings be, and why?
Which storage practice helps reduce chemical hazards in a kitchen?
Which range is considered the danger zone for microbial growth?
Which best describes 'clear and clean as you go'?
Which statement about contaminated food is true?
Which term describes reducing micro organisms to a safe level?
____ are potentially the most serious hazard in a food business.
Which of the following is the first stage in the six basic stages of cleaning?
Which of the following is a chemical hazard?
Which of the following best defines cross contamination?
Why is it important to separate raw and ready-to-eat foods at all stages?
What is the minimum center cooking temperature (in °C) normally required to ensure safety?
Which of the following is a required aspect of premises regarding environmental conditions?
Which packaging options help extend shelf life?
What should you do after touching raw meats?
What is the safe temperature range for storing food in a fridge?
Where should a cream cake be stored in the fridge to prevent cross contamination?
Which outcome is caused by pest infestation in a food business?
Identify which of the following is NOT a high-risk food.
Clean and ___ processes and raw and ___ preparation must be separated.
How should high-risk foods be handled for vulnerable groups?
Which measure helps prevent contamination in food handling operations?
A separate chopping board should be used for...
What color chopping board is typically used for meat?
Name 4 common types of food poisoning.
Define cleaning.
What does thorough cooking mean?
When MUST food handlers wash their hands?
What describes cross contamination?
What are the main routes for bacterial contamination in a food operation?
Which feature must premises have regarding lighting, ventilation and drainage?
Which temperature range is considered the danger zone?
After cleaning, what should be done to destroy any remaining bacteria?
Where should raw meat be stored in the fridge to prevent cross contamination?
What are high risk foods?
Give examples of poor hygiene practices which accelerate food spoilage.
What is thorough cooking?
In cleaning, the final rinse is described as?
A separate area for ___ should be provided.
What is the chemical used for cleaning called?
Which groups are most at risk to serious illness from food poisoning?
What do pests do?
What temperature does a dishwasher rinse cycle normally operate at?
Fingernails may harbour bacteria and should be kept in which condition?
Premises must have suitable what for temperature control?
By law, washbasins must be provided with which of the following?
Give examples of poisonous plants/fish.
Which statement describes a mandatory feature of food premises?
Which of the following lists the six basic stages of cleaning in the correct order?
Which of the following is NOT a valid measure to prevent food poisoning?
Which range defines the rapid growth zone?
Which temperature range is designated as the danger zone for bacterial growth?
What are the common sources of food poisoning bacteria?

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