100+ Free Hong Kong Food Hygiene Manager Practice Questions

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2026 Statistics

Key Facts: Hong Kong Food Hygiene Manager Exam

50%

Passing Score

FEHD Guidelines

16-20h

Manager Course Duration

FEHD Schemes

80%

Minimum Course Attendance

FEHD Schemes

15 points

Suspension Threshold (12 mos)

FEHD Demerit Points System

4°C-60°C

Temperature Danger Zone

Centre for Food Safety

75°C

Reheating Core Temperature

Centre for Food Safety

The Hong Kong Food Hygiene Manager exam is a written multiple-choice test taken at the end of a recognized 16-to-20-hour certificate course. Candidates must achieve at least 80% attendance to sit for the exam and score 50% or higher to pass. Licensed food premises preparing high-risk foods or operating on a large scale are required by the FEHD to appoint a qualified Hygiene Manager to oversee operational food safety.

Sample Hong Kong Food Hygiene Manager Practice Questions

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

1Which government department is the primary authority responsible for food safety regulation, licensing of food premises, and enforcement of food hygiene laws in Hong Kong?

A.Food and Environmental Hygiene Department (FEHD)

B.Department of Health (DH)

C.Agriculture, Fisheries and Conservation Department (AFCD)

D.Environmental Protection Department (EPD)

Explanation: The Food and Environmental Hygiene Department (FEHD) is the primary licensing and enforcement authority in Hong Kong for food premises, food safety, and environmental hygiene under the Public Health and Municipal Services Ordinance (Cap. 132).

2Under the Public Health and Municipal Services Ordinance (Cap. 132), which officers have statutory powers to enter licensed food premises, inspect operations, and take food samples for analysis?

A.Health Inspectors of the FEHD

B.Police Officers of the Hong Kong Police Force

C.Customs Officers of the Customs and Excise Department

D.Environmental Protection Officers of the EPD

Explanation: Health Inspectors of the FEHD are statutory officers authorized under Cap. 132 to enter and inspect food premises at all reasonable times, take food samples for analysis, and inspect relevant records to ensure compliance.

3Section 54 of the Public Health and Municipal Services Ordinance (Cap. 132) states that it is a criminal offence to do which of the following?

A.Sell, expose, or possess for sale any food intended for but unfit for human consumption

B.Operate a food business without a registered Hygiene Manager on site during all hours

C.Fail to declare allergenic ingredients in both English and Chinese on prepackaged food labels

D.Serve alcoholic beverages to customers without a liquor licence

Explanation: Section 54 of Cap. 132 makes it a criminal offence to sell, expose for sale, or possess for the purpose of sale any food intended for but unfit for human consumption, carrying heavy penalties upon conviction.

4Under the Food Business Regulation (Cap. 132X), what type of licence is required for a commercial kitchen that prepares and sells food for consumption on the premises with no restrictions on the food types served?

A.General Restaurant Licence

B.Light Refreshment Restaurant Licence

C.Food Factory Licence

D.Composite Food Shop Licence

Explanation: A General Restaurant Licence is required for food businesses preparing and selling food for consumption on the premises without menu restrictions. A Light Refreshment Restaurant Licence is restricted to a specific list of simple food groups.

5Which of the following food categories is classified as a 'restricted food' under Schedule 2 of the Food Business Regulation (Cap. 132X) and requires a specific permit or endorsement to sell?

A.Sushi, sashimi, and raw oysters

B.Cooked vegetables and rice dishes

C.Freshly baked bread and pastries

D.Carbonated beverages and canned juices

Explanation: Under Schedule 2 of Cap. 132X, foods like sushi, sashimi, raw oysters, cut fruit, and soft-serve ice cream are classified as restricted foods. They require a specific restricted food permit or endorsement on a restaurant licence to be sold legally.

6Under the Food Business Regulation (Cap. 132X), which of the following is exempt from holding a restaurant licence but requires a factory canteen licence to serve meals?

A.A canteen in a factory for the exclusive use of persons employed in that factory

B.A restaurant located inside an industrial building open to the general public

C.A catering service operating from an office building selling food online

D.A members-only club serving meals in a commercial district

Explanation: Under Cap. 132X, canteens in factory buildings that prepare and serve food exclusively to the employees of factories in that building are exempt from a general restaurant licence but must obtain a Factory Canteen Licence. They cannot serve the general public.

7Under the Food Safety Ordinance (Cap. 612), a food trader who acquires food with a shelf-life of 2 months must keep transaction records for how long after the acquisition date?

A.3 months

B.6 months

C.12 months

D.24 months

Explanation: Under the Food Safety Ordinance (Cap. 612), if the food acquired has a shelf-life of 3 months or less (or is live aquatic product), the transaction records must be kept for 3 months from the transaction date.

8Under the Food Safety Ordinance (Cap. 612), what is the record-keeping duration for transaction records of food items with a shelf-life of 6 months?

A.24 months

B.12 months

C.6 months

D.3 months

Explanation: Under Cap. 612, for food with a shelf-life exceeding 3 months, transaction records must be maintained for 24 months from the transaction date to ensure proper traceability in case of food recall.

9Under the Food Safety Ordinance (Cap. 612), which of the following is exempt from registering as a food importer or distributor?

A.A licensed restaurant that imports food ingredients solely for its own catering business

B.A local supermarket chain that sources prepackaged food from local distributors

C.A wholesale company that imports frozen meat for distribution to local markets

D.An online grocery shop that imports organic grain products directly from overseas

Explanation: Under Cap. 612, a person already registered or licensed under Cap. 132 (such as a licensed restaurant or licensed food factory) is exempt from registration as an importer/distributor if they import food solely for their own licensed food business.

10Under the FEHD Demerit Points System (DPS), a food business licence will be suspended for 7 days if the licensee accumulates how many demerit points within a 12-month period?

A.15 points or more

B.10 points or more

C.12 points or more

D.20 points or more

Explanation: Under the Demerit Points System (DPS), if a food business licensee accumulates 15 or more demerit points within any 12-month period, the licence is suspended for 7 days.

About the Hong Kong Food Hygiene Manager Exam

The Certificate Course Examination for Food Hygiene Manager is the final assessment for the FEHD-recognized training course. It validates the knowledge of designated Food Hygiene Managers in licensed food premises regarding Hong Kong food legislation, food safety principles, temperature control, personal hygiene, cleaning protocols, pest control, and HACCP system implementation.

Assessment

Written examination consisting of multiple-choice questions administered by FEHD-recognized course providers, covering food safety legislation, microbiological hazards, personal hygiene, food handling operations, cleaning, and HACCP.

Time Limit

1 hour

Passing Score

50%

Exam Fee

Typically HK$1,300 to HK$1,800 (covers the full 16-20 hour course and examination fee) (Food and Environmental Hygiene Department (FEHD) of Hong Kong)

Hong Kong Food Hygiene Manager Exam Content Outline

15%

Hong Kong Food Legislation and Licensing

Public Health and Municipal Services Ordinance (Cap. 132), Food Business Regulation (Cap. 132X), Food Safety Ordinance (Cap. 612), licensing conditions, and the FEHD Demerit Points System.

10%

Food Safety Manager and Supervisor Scheme

Role, responsibilities, and training qualifications of Food Hygiene Managers (FHM) and Food Hygiene Supervisors (FHS), and Category I/II premises requirements.

25%

Microbiological Hazards and Food Poisoning

Characteristics of common foodborne pathogens (Salmonella, S. aureus, Vibrio parahaemolyticus, Listeria, etc.), viral hazards (Norovirus, Hepatitis A), growth conditions, and prevention.

10%

Chemical, Physical, and Allergenic Hazards

HK's 8 declared food allergens, ciguatoxin in reef fish, histamine in scombrid fish, pesticide residues, and metallic contamination.

10%

Personal Hygiene and Food Handlers

Proper handwashing, protective clothing, wound care (blue waterproof dressings), and disease exclusion protocols.

15%

Food Operational Practices & Temperature Control

Temperature danger zone (4°C-60°C), cooling rules (two-stage cooling), reheating, hot/cold holding, thawing, and preventing cross-contamination.

15%

Premises Sanitation & Pest Management

Thermal and chemical sanitization, rodent and insect control (mesh <= 6mm), waste management, layout workflow, and color-coded cutting boards.

How to Pass the Hong Kong Food Hygiene Manager Exam

What You Need to Know

Passing score: 50%
Assessment: Written examination consisting of multiple-choice questions administered by FEHD-recognized course providers, covering food safety legislation, microbiological hazards, personal hygiene, food handling operations, cleaning, and HACCP.
Time limit: 1 hour
Exam fee: Typically HK$1,300 to HK$1,800 (covers the full 16-20 hour course and examination fee)

Keys to Passing

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

Hong Kong Food Hygiene Manager Study Tips from Top Performers

1Focus heavily on specific Hong Kong ordinance numbers, particularly the Public Health and Municipal Services Ordinance (Cap. 132), Food Business Regulation (Cap. 132X), and Food Safety Ordinance (Cap. 612).

2Memorize the Demerit Points System thresholds (15 points in 12 months leads to a 7-day suspension, then a 14-day suspension, and finally license cancellation).

3Be clear on the roles and qualifications of a Food Hygiene Manager (HM) vs. a Food Hygiene Supervisor (HS), and when both are required based on risk and scale.

4Understand the key temperature parameters: danger zone (4°C-60°C), cold storage (<= 4°C), frozen storage (<= -18°C), hot holding (>= 60°C), and reheating (>= 75°C core temperature).

5Master the two-stage cooling rule (60°C to 20°C in 2 hours, then to 4°C in next 4 hours) and the 2-hour/4-hour rule for food at room temperature.

6Learn the characteristics of major foodborne pathogens, especially Vibrio parahaemolyticus (halophilic seafood hazard), Staphylococcus aureus (heat-stable enterotoxin), and Listeria monocytogenes (psychrotrophic refrigerator hazard).

7Familiarize yourself with the 8 declared food allergens in Hong Kong (Cap. 132W) and the requirement to declare sulphites if present at 10 ppm or more.

8Know the sanitization temperatures: mechanical rinse at >= 82°C and manual immersion in water >= 77°C for at least 2 minutes.

Frequently Asked Questions

What is the difference between a Hygiene Manager and a Hygiene Supervisor?

A Food Hygiene Manager (FHM) undergoes a more advanced 16-to-20-hour recognized training course and is responsible for designing and implementing food safety policies (including HACCP) and training staff. A Food Hygiene Supervisor (HS) completes a shorter 6-hour course and focuses on daily operational monitoring, cleaning supervision, and rectifying immediate hygiene issues.

Which food premises in Hong Kong are required to appoint both a Hygiene Manager and a Hygiene Supervisor?

Under the FEHD's Hygiene Manager and Hygiene Supervisor Scheme, food premises are categorized into Category I and Category II. Category I premises (large-scale food premises accommodating more than 100 customers, food factories with floor area over 200 square meters, or those preparing high-risk foods like sushi, sashimi, or raw oysters) must appoint both a Hygiene Manager and a Hygiene Supervisor. Category II premises (smaller or lower-risk premises) are only required to appoint either a Hygiene Manager or a Hygiene Supervisor.

How does the FEHD Demerit Points System work?

Under the Demerit Points System, licensed food premises accumulate points (5, 10, or 15) for convictions under Cap. 132X. Accumulating 15 points within 12 months leads to a 7-day license suspension. A second accumulation of 15 points within 12 months leads to a 14-day suspension, and a third leads to license cancellation.

What is the two-stage cooling method recommended by the Centre for Food Safety?

To safely cool cooked hot food, the Centre for Food Safety recommends cooling hot food from 60°C to 20°C within 2 hours, and then cooling it from 20°C to 4°C or below in the refrigerator within the next 4 hours.

What are the required holding temperatures for hot and cold food in Hong Kong?

Chilled food must be stored at a temperature of 4°C or below to slow down bacterial growth. Hot food must be held at a temperature of 60°C or above. The range of 4°C to 60°C is the Temperature Danger Zone where bacteria multiply rapidly.