100+ Free Food Hygiene Supervisor Exam Practice Questions
Pass your Certificate Course Examination for Food Hygiene Supervisor (Hong Kong) exam on the first try — instant access, no signup required.
Loading practice questions...
Explore More Hong Kong FEHD Food Hygiene
Continue into nearby exams from the same family. Each card keeps practice questions, study guides, flashcards, videos, and articles in one place.
Sample Food Hygiene Supervisor Exam Practice Questions
Try these sample questions to test your Food Hygiene Supervisor Exam exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.
1Which HKSAR Ordinance is the principal legislation governing food safety, food business operations, and public health in Hong Kong?
2Which subsidiary regulation under Cap. 132 outlines specific operational requirements, licensing guidelines, and offences for food premises in Hong Kong?
3Which government authority is responsible for inspecting food premises, issuing restaurant licences, and enforcing food hygiene codes in Hong Kong?
4What type of food licence is required to operate a business that prepares and sells full meals for consumption on the premises?
5A catering business wants to prepare lunch boxes and deliver them to schools without dine-in services. Which licence must they obtain?
6Under the FEHD demerit points system, what is the consequence if a licensee accumulates 15 demerit points within a 12-month period?
7If a licensed restaurant receives a second accumulation of 15 demerit points within 12 months from the last offence of the first suspension, what is the suspension duration?
8How long do demerit points registered against a licensed food premise in Hong Kong remain active before they expire?
9Under the Food Business Regulation, carrying on a food business beyond the boundary shown on the approved plan (unauthorised extension) attracts how many demerit points?
10Under the FEHD demerit points system, what is the point penalty for selling a restricted food item without a valid permit or written permission?
About the Food Hygiene Supervisor Exam Exam
The Food Hygiene Supervisor certification is mandatory for licensed food premises in Hong Kong under the FEHD Hygiene Manager and Hygiene Supervisor Scheme. Food premises must appoint a qualified Hygiene Supervisor (and/or Hygiene Manager depending on the risk class of the license) to supervise staff, conduct daily hygiene inspections, and liaise with Health Inspectors.
Assessment
A multiple-choice examination taken upon completion of a 4 to 6-hour training course. The exam is typically administered on paper or electronically by the FEHD or recognized course providers.
Time Limit
Usually completed in 30 to 45 minutes.
Passing Score
Candidates must score 50% or higher (thresholds can vary slightly by provider, but 50% is standard for recognized institutions).
Exam Fee
Free of charge when taken through the FEHD (for food business staff); private courses cost HK$900 to HK$1,500. (Food and Environmental Hygiene Department (FEHD) of Hong Kong)
Food Hygiene Supervisor Exam Exam Content Outline
Legislation and Licensing Conditions
Food Business Regulation (Cap. 132X), demerit points system, duties of a Food Hygiene Supervisor, and inspection procedures.
Food Hazards and Food Poisoning
Biological (pathogens like Salmonella, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus), chemical, and physical hazards; prevention of cross-contamination.
Personal Hygiene
Handwashing procedures, protective clothing, illness reporting, personal habits, and antimicrobial resistance (AMR) prevention.
Temperature Control and Storage
Temperature Danger Zone (4°C to 60°C), cooking core temperature (75°C for 30s), chilled storage (≤4°C), frozen storage (≤-18°C), hot holding (≥60°C), cooling (2-stage), and storage off the floor (≥300mm).
Environmental Hygiene and Cleaning
Cleaning versus sanitising, waste disposal, pest control, grease trap maintenance, and dishwasher sanitation.
Specialized Hygiene Requirements
Handling high-risk foods like sushi, sashimi, and raw oysters; restricted food permits; and general health conditions.
How to Pass the Food Hygiene Supervisor Exam Exam
What You Need to Know
- Passing score: Candidates must score 50% or higher (thresholds can vary slightly by provider, but 50% is standard for recognized institutions).
- Assessment: A multiple-choice examination taken upon completion of a 4 to 6-hour training course. The exam is typically administered on paper or electronically by the FEHD or recognized course providers.
- Time limit: Usually completed in 30 to 45 minutes.
- Exam fee: Free of charge when taken through the FEHD (for food business staff); private courses cost HK$900 to HK$1,500.
Keys to Passing
- Complete 500+ practice questions
- Score 80%+ consistently before scheduling
- Focus on highest-weighted sections
- Use our AI tutor for tough concepts
Food Hygiene Supervisor Exam Study Tips from Top Performers
Frequently Asked Questions
Who is required to become a Food Hygiene Supervisor in Hong Kong?
Under the FEHD Hygiene Manager and Hygiene Supervisor Scheme, licensed food premises (such as restaurants, food factories, and bakeries) must appoint a qualified Hygiene Supervisor (or Hygiene Manager, or both, depending on the scale and type of food business) to ensure daily compliance with food hygiene standards.
What are the key duties of a Food Hygiene Supervisor?
The duties include advising food handlers on proper food hygiene practices, conducting daily checks on personal, environmental, and food hygiene conditions (keeping records of these checks), and acting as the primary point of contact with FEHD Health Inspectors.
How does the FEHD Demerit Points System (DPS) affect my business?
Demerit points (5, 10, or 15) are registered against a license upon conviction of offences under the Food Business Regulation. If 15 demerit points accumulate within 12 months, the license is suspended for 7 days. A second accumulation of 15 points within 12 months leads to a 14-day suspension, and a third results in license cancellation.
What key temperatures must be memorised for the exam?
Crucial temperatures include: the Temperature Danger Zone (4°C to 60°C), cooking and reheating core temperature (at least 75°C for 30 seconds), chilled food storage (4°C or below), and frozen food storage (-18°C or below).