100+ Free Basic Food Hygiene Certificate Practice Questions

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2026 Statistics

Key Facts: Basic Food Hygiene Certificate Exam

4°C - 60°C

Temperature danger zone range where bacteria multiply rapidly

FEHD Food Hygiene Code

75°C

Minimum core temperature required for cooking and reheating

Centre for Food Safety (CFS)

2 + 4 hours

Maximum time allowed to cool food from 60°C down to 4°C

FEHD Food Hygiene Code

15 demerits

Points accumulated in 12 months triggering a licence suspension

FEHD Demerit Points System

Cap. 132X

The Food Business Regulation, HKSAR's primary food hygiene statute

Hong Kong Legislation Portal

100 - 200 ppm

Recommended chlorine sanitizer concentration for food surfaces

FEHD Food Hygiene Code

60 minutes

Standard exam duration for the supervisor certification

Typical course guidelines

80% attend

Minimum attendance required at courses to sit the examination

Recognized course providers

The HK Basic Food Hygiene Certificate exam has a ~80-85% pass rate. The test features 50 multiple-choice questions with a 60% passing score (30 correct) and a 1-hour time limit. It costs HK$1,500-1,800 as part of an institutional course or is free via FEHD-sponsored classes. Highly recommended or legally required for designated Food Hygiene Supervisors in restaurants, catering hubs, and licensed food factories across Hong Kong. It ensures compliance with the FEHD Food Hygiene Code and Cap. 132/Cap. 612 legislation.

Sample Basic Food Hygiene Certificate Practice Questions

Try these sample questions to test your Basic Food Hygiene Certificate exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Under Section 54 of the Public Health and Municipal Services Ordinance (Cap. 132), what is the primary offense concerning the sale of food?

A.Selling food without displaying the price list clearly on the counter

B.Selling food that is unfit for human consumption

C.Selling food imported from unauthorized countries without a customs declaration

D.Selling food with artificial coloring exceeding international standards

Explanation: Section 54 of Cap. 132 makes it an offense to sell, import, or expose for sale any food intended for, but unfit for, human consumption. This is the cornerstone of food safety prosecution in Hong Kong, enforced by the Food and Environmental Hygiene Department (FEHD).

2Which HKSAR ordinance was enacted specifically to introduce a food tracing mechanism, including the registration of food importers and distributors?

A.The Public Health and Municipal Services Ordinance (Cap. 132)

B.The Food Safety Ordinance (Cap. 612)

C.The Food Business Regulation (Cap. 132X)

D.The Consumer Goods Safety Ordinance (Cap. 456)

Explanation: The Food Safety Ordinance (Cap. 612) was enacted in 2011 to establish a register of food importers and distributors, and to mandate record-keeping requirements for food transactions. This allows the Centre for Food Safety (CFS) to trace food sources during food safety incidents.

3Under the Food Business Regulation (Cap. 132X), what is required to sell restricted foods such as sushi, sashimi, or raw oysters in Hong Kong?

A.A standard business registration certificate from the Inland Revenue Department

B.A written permit or specific endorsement on the food business license issued by the FEHD

C.An import license issued by the Trade and Industry Department

D.A certificate of health from a registered medical practitioner in Hong Kong

Explanation: Under Schedule 2 of Cap. 132X, certain restricted foods (such as sushi, sashimi, raw oysters, cut fruit, and non-bottled drinks) require specific permits or written permission (endorsements on licenses) from the FEHD before they can be sold.

4Under the FEHD Demerit Points System (DPS), how many points must a licensed food premises accumulate within a 12-month period to trigger a first suspension of its license?

A.5 points

B.10 points

C.15 points

D.20 points

Explanation: If a licensed food premises accumulates 15 demerit points within a period of 12 months, its license will be suspended for 7 days (first suspension). A subsequent accumulation of 15 points within 12 months triggers a 14-day suspension, and further accumulation can lead to license cancellation.

5Which of the following is the standard demerit point penalty for operating an illegal extension of a food business area under the HKSAR Demerit Points System?

A.5 demerit points

B.10 demerit points

C.15 demerit points

D.20 demerit points

Explanation: Under the HKSAR FEHD Demerit Points System, operating an illegal extension of a food business area (violating Section 34C of the Food Business Regulation) carries a penalty of 15 demerit points. This is considered a serious breach because it encroaches on public spaces and compromises hygiene controls.

6Under Section 10B of the Food Business Regulation (Cap. 132X), what is the law regarding dogs on food premises?

A.Dogs are allowed if they are placed in designated carry bags by their owners.

B.Dogs are allowed only in the outdoor seating area of restaurants without exception.

C.Dogs are prohibited on food premises, except guide dogs accompanying visually impaired persons.

D.Dogs are allowed if they have a valid rabies vaccination certificate.

Explanation: Section 10B of the Food Business Regulation states that no person shall bring any dog onto food premises, and no licensee shall permit any dog to be in food premises. The only exception is a guide dog accompanying a visually impaired person, or dogs on duty with public officers.

7Under Section 13 of the Food Business Regulation (Cap. 132X), what action is strictly prohibited for any person in a food room?

A.Speaking on a mobile phone

B.Spitting or smoking

C.Using a hand sanitizer

D.Wearing personal jewelry

Explanation: Section 13 of the Food Business Regulation states that no person shall spit or smoke in any food room of a food business. Violations can lead to direct fines and demerit points for the licensee.

8What is the statutory role of Health Inspectors from the Food and Environmental Hygiene Department (FEHD) during a routine restaurant inspection?

A.They audit the financial accounts of the restaurant to prevent tax evasion.

B.They inspect the structural safety of the building to prevent fire hazards.

C.They have the authority to enter premises, take food samples, inspect hygiene conditions, and seize unfit food.

D.They provide kitchen staff with culinary training and menu design advice.

Explanation: Under Cap. 132, FEHD Health Inspectors have broad statutory powers to enter food premises, inspect hygiene, take food and environmental samples for laboratory analysis, and seize or destroy any food found to be unfit for human consumption.

9Under the Food Business Regulation (Cap. 132X), where must a food business license be displayed on the premises?

A.In the manager's private office

B.In a conspicuous position on the premises (visible to customers)

C.Inside the dry storage food cabinet

D.Under the front checkout counter drawer

Explanation: Cap. 132X requires that the licensee keep the food business license displayed in a conspicuous position on the licensed premises. This ensures that inspectors and customers can easily verify the validity of the license.

10What is the legal consequence of making structural alterations to a licensed food premises without the prior written permission of the FEHD?

A.A minor warning letter that is discarded after 3 months

B.It constitutes an offense that can lead to prosecution and demerit points, or immediate cancellation of the license

C.An automatic doubling of the annual business registration fee

D.Nothing, provided the alterations comply with international design standards

Explanation: Under HKSAR licensing conditions and Cap. 132X, structural alterations or changes to the layout plan of a licensed food premises cannot be made without the prior written consent of the FEHD. Unapproved changes can result in prosecution, demerit points, or suspension/cancellation of the license.

About the Basic Food Hygiene Certificate Exam

The Basic Food Hygiene Certificate (often qualifying individuals as Food Hygiene Supervisors) is an essential credential for food handlers in Hong Kong's food service industry. Authorized under the HKSAR Hygiene Manager and Hygiene Supervisor Scheme, this qualification requires candidates to complete a structured training course and pass a written multiple-choice examination. The exam tests comprehensive knowledge of the FEHD Food Hygiene Code, including the temperature danger zone (4°C - 60°C), core cooking standards (75°C), rapid cooling processes, allergen controls, personal hygiene rules, cleaning protocols, pest control, and local food ordinances.

Assessment

The exam consists of 50 multiple-choice questions (MCQs) in either English or Chinese. It covers food safety concepts, personal hygiene, sanitation, and HKSAR food regulations.

Time Limit

60 minutes

Passing Score

60% (typically 30 out of 50 correct answers)

Exam Fee

Included in recognized course fees (approx. HK$1,500 at institutions; free for licensed operators' staff via FEHD courses). Re-take exams cost around HK$400. (Food and Environmental Hygiene Department (FEHD) / Accredited training providers (HKU SPACE, VTC, etc.))

Basic Food Hygiene Certificate Exam Content Outline

15%

HK Food Legislation & Licensing

Cap. 132, Cap. 612, Food Business Regulation (Cap. 132X) compliance, restricted foods, demerit point system, and health inspectors' authority.

20%

Food Safety Hazards & Pathogens

Biological, chemical, physical hazards, cross-contamination, major HK foodborne pathogens (Vibrio, Salmonella, S. aureus, B. cereus).

25%

Time & Temperature Control

Danger zone (4°C - 60°C), core cooking (75°C), reheating, 2-hour/4-hour rapid cooling process, chilling (0°C - 4°C), freezing (-18°C).

15%

Personal Hygiene & Food Handling

Handwashing procedures, illness notification protocols (diarrhea, vomiting, jaundice), wounds, protective equipment, and raw vs cooked separation.

15%

Sanitation & Pest Management

Wash-and-sanitize double sink method, commercial sanitizers, dishwashing maintenance, pest detection, exclusion, and waste disposal.

10%

Hygiene Supervision & HACCP

Duties of a Food Hygiene Supervisor, HACCP principles, self-inspections, monitoring, record keeping, and corrective actions.

How to Pass the Basic Food Hygiene Certificate Exam

What You Need to Know

Passing score: 60% (typically 30 out of 50 correct answers)
Assessment: The exam consists of 50 multiple-choice questions (MCQs) in either English or Chinese. It covers food safety concepts, personal hygiene, sanitation, and HKSAR food regulations.
Time limit: 60 minutes
Exam fee: Included in recognized course fees (approx. HK$1,500 at institutions; free for licensed operators' staff via FEHD courses). Re-take exams cost around HK$400.

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

Basic Food Hygiene Certificate Study Tips from Top Performers

1Memorize the key numbers: 4°C (chilling maximum), -18°C (freezing maximum), 60°C (hot holding minimum), and 75°C (core cooking/reheating minimum).

2Learn the cooling timeline by heart: 60°C -> 20°C in 2 hours, and 20°C -> 4°C in the next 4 hours.

3Understand Hong Kong specific legislation: Cap. 132 refers to Public Health and Municipal Services, Cap. 612 is the Food Safety Ordinance, and Cap. 132X is the Food Business Regulation.

4Be familiar with the demerit point thresholds: 15 points in 12 months leads to a 7-day suspension.

5Know the common pathogens associated with specific local foods: Vibrio parahaemolyticus in raw seafood/shellfish, Bacillus cereus in fried rice, Salmonella in eggs/poultry, and Listeria in cold meats/cheeses.

6Understand the difference between cleaning (removing dirt/grease) and sanitizing (killing microbes with heat or chemical sanitizers like chlorine at 100-200 ppm).

Frequently Asked Questions

What is the difference between a Hygiene Manager and a Hygiene Supervisor in Hong Kong?

Under the FEHD scheme, Hygiene Managers undergo longer training (about 15-20 hours) and have broader managerial responsibilities over food safety systems. Hygiene Supervisors undergo a shorter course (about 6-8 hours) focused on daily food handling, staff supervision, and compliance inspections. High-risk or large food premises are required to appoint both, while smaller or lower-risk premises may only need a Hygiene Supervisor.

What is the temperature danger zone according to the FEHD?

In Hong Kong, the FEHD defines the Temperature Danger Zone as 4°C to 60°C. Potentially hazardous foods must not be stored within this range, as foodborne pathogens multiply rapidly. Foods must be held cold at or below 4°C, or hot at or above 60°C.

What are the rules for cooling hot cooked food in Hong Kong?

According to the FEHD Food Hygiene Code, cooked food must be cooled rapidly: from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or below within the subsequent 4 hours. Failure to meet this 2-hour/4-hour timeline allows bacterial spores (like Clostridium perfringens) to germinate and multiply.

What temperature is required when cooking or reheating food?

For cooking raw food, the core temperature must reach at least 75°C (and be maintained for at least 15-30 seconds). When reheating previously cooked and cooled food, it must also be rapidly reheated to a core temperature of 75°C or above within 2 hours. Food should only be reheated once.

What happens if a licensed food premises violates hygiene regulations in HK?

The FEHD operates a Demerit Points System (DPS). Depending on the severity of the offence under Cap. 132X, a licensee is given 5, 10, or 15 demerit points. Accumulating 15 points within 12 months leads to a 7-day licence suspension. Further points can lead to a 14-day suspension, and repeated violations can result in the cancellation of the food business licence.