100+ Free SA Food Handler Hygiene (R638) Practice Questions

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Sample SA Food Handler Hygiene (R638) Practice Questions

Try these sample questions to test your SA Food Handler Hygiene (R638) exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Regulation R638 of 2018 is published under which South African Act?

A.The Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972

B.The Consumer Protection Act 68 of 2008

C.The Occupational Health and Safety Act 85 of 1993

D.The National Health Act 61 of 2003

Explanation: R638 (Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters, 22 June 2018) is made under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972, the primary food-safety statute in South Africa.

2What is the full official title of Regulation R638 of 2018?

A.Regulations Governing Microbiological Standards for Foodstuffs

B.Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters

C.Regulations Relating to the Labelling and Advertising of Foodstuffs

D.Regulations Governing the Maximum Limits for Pesticide Residues

Explanation: R638 is titled the Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters, and it sets the baseline hygiene standards every food business must meet.

3Under R638, what document must a food premises hold before any food may legally be handled on it?

A.A Certificate of Acceptability

B.A municipal trading licence only

C.A HACCP certification

D.A SARS tax clearance certificate

Explanation: R638 prohibits handling food on premises that do not hold a valid Certificate of Acceptability (COA), which the local authority issues only after an inspection confirms compliance.

4Who issues the Certificate of Acceptability under R638?

A.The Department of Trade, Industry and Competition

B.The local authority (municipality) where the premises is located

C.The South African Bureau of Standards

D.The food handler's employer

Explanation: The COA is issued by the local authority (municipality), whose environmental health practitioner inspects the premises and confirms compliance with R638 before issuing the certificate.

5Which statement about the Certificate of Acceptability under R638 is correct?

A.It is transferable to a new owner if the business is sold

B.It must be displayed in a conspicuous place on the premises

C.It only needs to be kept in a drawer for inspectors

D.It is valid nationwide for any premises the holder operates

Explanation: R638 requires the COA to be displayed in a conspicuous place on the premises for the public, or made immediately available on request if display is impractical.

6A restaurant is sold to a new owner. What must the new owner do regarding the Certificate of Acceptability?

A.Continue using the previous owner's COA, which transfers automatically

B.Apply for a new Certificate of Acceptability in their own name

C.Simply notify SARS of the ownership change

D.Nothing, because the COA belongs to the building

Explanation: Because a COA is not transferable from one person to another, the new owner must apply to the local authority for a fresh Certificate of Acceptability in their own name.

7Which earlier regulation did R638 of 2018 replace?

A.R962 of 2012

B.R146 of 2010

C.R692 of 1997

D.R908 of 2004

Explanation: R638 of 22 June 2018 replaced the previous food-premises hygiene regulation, R962 of 2012, updating and modernising the general hygiene requirements.

8Under R638, the person in charge of a food premises must ensure that every food handler is:

A.A South African citizen

B.Suitably qualified or adequately trained in food safety and hygiene

C.Over the age of 21

D.A registered member of a trade union

Explanation: R638 places a duty on the person in charge to ensure that the person in charge and every worker on the premises is suitably qualified or adequately trained in food safety and hygiene principles and practices.

9What is the single most important personal-hygiene action a food handler can take to prevent foodborne illness?

A.Wearing a watch while working

B.Effective and frequent handwashing

C.Using strong perfume to mask odours

D.Working faster to reduce food's time at room temperature

Explanation: Effective, frequent handwashing is the single most important measure because hands are the main route by which harmful microorganisms are transferred to food.

10When should a food handler wash their hands?

A.Only at the start of the shift

B.After using the toilet, handling raw food, and before handling ready-to-eat food

C.Only when hands look visibly dirty

D.Once per hour regardless of activity

Explanation: Hands must be washed at critical moments, including after using the toilet, after handling raw food, after touching the face or hair, after handling waste, and before handling ready-to-eat food.

About the SA Food Handler Hygiene (R638) Exam

The South Africa food handler hygiene assessment confirms that food handlers are suitably qualified or adequately trained in food-safety and hygiene principles, as required by Regulation R638 of 2018 (Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters) under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972. It covers personal hygiene, foodborne illness, temperature control, cross-contamination, cleaning and sanitising, pest control, storage and the Certificate of Acceptability requirements that every food premises must meet.

Assessment

A short multiple-choice hygiene assessment delivered by accredited training providers, typically around 20-50 questions covering food-safety and hygiene principles required under Regulation R638 of 2018.

Time Limit

Approximately 30-60 minutes, depending on the provider

Passing Score

R638 does not fix a single national pass mark; accredited providers commonly require around 70% to pass their hygiene assessment. Confirm the exact standard with your provider.

Exam Fee

Set by individual accredited training providers, often a few hundred rand up to around R1 000 per learner; the premises Certificate of Acceptability is issued by the municipality, usually at little or no direct cost. Confirm current fees locally. (Accredited food-safety training bodies under Regulation R638 of 2018; the Certificate of Acceptability is issued by the local authority (municipality).)

SA Food Handler Hygiene (R638) Exam Content Outline

20%

R638 and Certificate of Acceptability

Regulation R638 of 2018, the Certificate of Acceptability, duties of the person in charge, training requirements and environmental health inspections.

18%

Personal Hygiene

Handwashing, protective clothing, hair restraint, nail and jewellery rules, wound covering and illness reporting.

16%

Temperature Control

The danger zone, refrigeration and frozen storage, cooking and reheating temperatures, rapid cooling and the four-hour rule.

13%

Foodborne Illness

Common pathogens, high-risk foods, allergens, vulnerable groups and the conditions bacteria need to grow.

12%

Cleaning and Sanitizing

Two-stage cleaning, sanitiser use, cleaning schedules, chemical and waste storage, water supply and equipment materials.

Cross-Contamination

Separating raw and ready-to-eat food, colour-coded equipment, fridge storage order and protecting displayed food.

Storage

Stock rotation, date marking, dry-goods and raw-meat storage, off-the-floor storage and delivery checks.

Pest Control

Infestation signs, prevention and proofing, and control of rodents, flies and cockroaches.

How to Pass the SA Food Handler Hygiene (R638) Exam

What You Need to Know

Passing score: R638 does not fix a single national pass mark; accredited providers commonly require around 70% to pass their hygiene assessment. Confirm the exact standard with your provider.
Assessment: A short multiple-choice hygiene assessment delivered by accredited training providers, typically around 20-50 questions covering food-safety and hygiene principles required under Regulation R638 of 2018.
Time limit: Approximately 30-60 minutes, depending on the provider
Exam fee: Set by individual accredited training providers, often a few hundred rand up to around R1 000 per learner; the premises Certificate of Acceptability is issued by the municipality, usually at little or no direct cost. Confirm current fees locally.

Keys to Passing

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

SA Food Handler Hygiene (R638) Study Tips from Top Performers

1Memorise the core R638 facts: it dates from 22 June 2018, is made under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972, and requires every premises to hold a non-transferable, conspicuously displayed Certificate of Acceptability.

2Lock in the key temperatures: danger zone 5 to 60 degrees Celsius, fridge at or below 5 degrees Celsius, freezer at -18 degrees Celsius or colder, cooking and reheating to at least 75 degrees Celsius, and the 4-hour rule for perishable food served to consumers.

3Focus your revision on the four pillars examiners love, namely handwashing and personal hygiene, separating raw from ready-to-eat food, temperature control, and cleaning and sanitising, since most questions test these everyday practices.

Frequently Asked Questions

What is Regulation R638 and how does it relate to food handlers?

R638 of 2018 is the Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters, made under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972. It requires every food premises to hold a Certificate of Acceptability and the person in charge to ensure all food handlers are suitably qualified or adequately trained in food safety and hygiene.

What is a Certificate of Acceptability and who issues it?

A Certificate of Acceptability (COA) is the mandatory permit confirming that a food premises meets R638 hygiene requirements. It is issued by the local authority (municipality) after an environmental health practitioner inspects the premises, must be displayed conspicuously, and is not transferable to another person or premises.

Do I need to be formally trained or certified to handle food in South Africa?

R638 requires the person in charge of a food premises to ensure that they and every food handler are suitably qualified or adequately trained in food-safety and hygiene principles. Many handlers complete a short accredited food hygiene course and assessment to demonstrate this.

What temperatures should I remember for the food safety test?

Key temperatures include the danger zone of 5 to 60 degrees Celsius, refrigeration at or below 5 degrees Celsius, frozen storage at -18 degrees Celsius or colder, cooking and reheating to a core of at least 75 degrees Celsius, and a maximum of 4 hours for perishable food served directly to consumers outside prescribed temperatures.