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Food Handler Practice Test (Australia) 2026

Under Standard 3.2.2A of the Food Standards Code, many food businesses must make sure their food handlers are trained or have the right skills and knowledge, and must appoint a certified food safety supervisor. There is no single national exam. This practice covers the law, temperature control, cooling and reheating, hygiene, contamination, cleaning and allergens.

  • Food safety
  • Australia
  • 60 questions
  • Checked October 11, 2026

Quick answer

Pass mark: No single national exam. Food handlers need a food safety training course or adequate skills and knowledge. Food safety supervisors need a certificate from an RTO or a regulator-recognised organisation, obtained within the past 5 years. It is run by Food Standards Australia New Zealand (FSANZ) writes the Food Standards Code; state and territory food regulators enforce it. Practise here for free with 60 questions, each with the answer and an explanation. Checked against official sources on October 11, 2026.

Read before you practiseStart with the Food Handler Study Guide (Australia): plain-language notes, diagrams and the numbers to remember.

  1. Question 1 of 25

    Which organisation develops the Food Standards Code used in Australia?
    Show answer

    Answer: C. Food Standards Australia New Zealand (FSANZ)

    FSANZ develops the food safety standards in the Food Standards Code. State and territory food regulators enforce them.

  2. Question 2 of 25

    Which standard in the Food Standards Code added food handler training and food safety supervisor rules?
    Show answer

    Answer: D. Standard 3.2.2A Food Safety Management Tools

    Standard 3.2.2A sets out three food safety management tools for food service, catering and related retail businesses.

  3. Question 3 of 25

    When did the Standard 3.2.2A requirements start to apply?
    Show answer

    Answer: C. December 2023

    FSANZ says the Standard 3.2.2A requirements came into effect in December 2023.

  4. Question 4 of 25

    Which kinds of businesses does Standard 3.2.2A mainly cover?
    Show answer

    Answer: C. Food service, caterers and related retail businesses, such as cafes, restaurants and takeaways

    The standard applies to food service, caterer and related retail businesses that handle unpackaged, potentially hazardous, ready-to-eat food.

  5. Question 5 of 25

    A caterer cooks potentially hazardous food that is served ready to eat. Which Standard 3.2.2A category is this business?
    Show answer

    Answer: B. Category one

    Category one is a caterer or food service business that makes unpackaged potentially hazardous food into ready-to-eat food and serves it.

  6. Question 6 of 25

    Which tools must a category one business have under Standard 3.2.2A?
    Show answer

    Answer: D. A food safety supervisor, trained food handlers, and evidence (records) of key food safety controls

    Category one businesses must use all three tools. Category two businesses need a food safety supervisor and trained food handlers.

  7. Question 7 of 25

    Who must make sure food handlers are trained under Standard 3.2.2A?
    Show answer

    Answer: A. The food business

    The business must make sure every food handler who handles unpackaged, potentially hazardous, ready-to-eat food is trained or has the right skills and knowledge.

  8. Question 8 of 25

    Under Standard 3.2.2A, when must a food handler be trained or have the right skills and knowledge?
    Show answer

    Answer: B. Before they start handling high-risk unpackaged food

    Food handlers must be trained, or have adequate skills and knowledge, before they handle unpackaged, potentially hazardous, ready-to-eat food.

  9. Question 9 of 25

    A food safety training course under Standard 3.2.2A must cover which topics?
    Show answer

    Answer: C. Safe handling of food, food contamination, cleaning and sanitising, and personal hygiene

    These four topics make up a food safety training course under the standard.

  10. Question 10 of 25

    Does Standard 3.2.2A set a fixed refresher period for food handler training?
    Show answer

    Answer: B. No, but skills and knowledge must stay up to date

    No fixed refresher period is set, but the business must keep handlers' skills and knowledge adequate and up to date.

  11. Question 11 of 25

    What is a food safety supervisor (FSS)?
    Show answer

    Answer: C. A certified person who oversees food handling and helps prevent and fix food safety problems

    Category one and two businesses must appoint a certified FSS before doing high-risk food handling.

  12. Question 12 of 25

    How recent must a food safety supervisor's certificate be?
    Show answer

    Answer: B. Obtained within the past 5 years

    The FSS certificate must have been obtained within the past 5 years, from an RTO or an organisation recognised by the food regulator.

  13. Question 13 of 25

    What does it mean that a food safety supervisor must be 'reasonably available'?
    Show answer

    Answer: C. They work on site overseeing food handling, or can easily be contacted, for example by phone

    FSANZ says reasonably available means the FSS works on site and oversees high-risk food handling, or can be easily contacted.

  14. Question 14 of 25

    Which person is the best choice to appoint as food safety supervisor?
    Show answer

    Answer: A. Someone involved in the day-to-day food handling at the business

    The FSS should oversee food handling and be involved in daily operations. Choosing someone who is never on site is not reasonable.

  15. Question 15 of 25

    Between which temperatures can bacteria grow quickly in potentially hazardous food?
    Show answer

    Answer: D. Between 5°C and 60°C

    Potentially hazardous food should be kept out of the 5°C to 60°C range, often called the temperature danger zone.

  16. Question 16 of 25

    At what temperature must cold potentially hazardous food be kept?
    Show answer

    Answer: B. 5°C or colder

    Potentially hazardous food must be kept at 5°C or colder, or 60°C or hotter, unless the business can show another temperature is safe.

  17. Question 17 of 25

    At what temperature must hot potentially hazardous food be kept?
    Show answer

    Answer: D. 60°C or hotter

    Hot potentially hazardous food must be kept at 60°C or hotter.

  18. Question 18 of 25

    Which of these is a potentially hazardous food?
    Show answer

    Answer: A. Cooked rice

    Cooked rice, fresh or cooked pasta, meat, dairy, seafood, eggs and cut fruit are examples of potentially hazardous food.

  19. Question 19 of 25

    Cooked potentially hazardous food is cooling. How fast must it cool from 60°C to 21°C?
    Show answer

    Answer: C. Within 2 hours

    Stage one of cooling: from 60°C to 21°C in two hours or less.

  20. Question 20 of 25

    After cooked food reaches 21°C, how long do you have to cool it to 5°C?
    Show answer

    Answer: A. 4 hours or less

    Stage two of cooling: from 21°C to 5°C in a further four hours or less.

  21. Question 21 of 25

    Which is a good way to help a large pot of soup cool quickly?
    Show answer

    Answer: D. Split it into smaller portions in shallow containers

    Shallow containers, blast chillers, ice baths and stirring with a clean utensil all help food cool quickly.

  22. Question 22 of 25

    How should potentially hazardous food be reheated if it will be kept hot?
    Show answer

    Answer: A. Quickly, to 60°C or hotter, before it goes into hot-holding equipment

    Reheat quickly to 60°C or hotter using a microwave, oven or stovetop. Do not reheat in hold-only equipment like bain-maries.

  23. Question 23 of 25

    Why should you NOT use a bain-marie to reheat cold food?
    Show answer

    Answer: B. It may heat the food too slowly or not hot enough

    Bain-maries and pie warmers are for holding hot food. They may be too slow to reheat food safely.

  24. Question 24 of 25

    Under the 2-hour/4-hour rule, ready-to-eat food has been between 5°C and 60°C for less than 2 hours in total. What can you do?
    Show answer

    Answer: C. Use it, sell it, or put it back in the fridge

    Under 2 hours in total, the food can be used, sold or put back in the fridge to use later.

  25. Question 25 of 25

    Under the 2-hour/4-hour rule, food has been between 5°C and 60°C for between 2 and 4 hours. What should you do?
    Show answer

    Answer: A. Use or sell it, but do not put it back in the fridge

    Between 2 and 4 hours, the food can still be used or sold, but it cannot go back in the fridge for later.

What to know before the test

  • Standard 3.2.2A came into effect in December 2023. It covers food service, catering and related retail businesses that handle unpackaged, potentially hazardous, ready-to-eat food.
  • Category one businesses need a food safety supervisor, trained food handlers and evidence of key food safety controls. Category two businesses need the first two.
  • A food safety training course must cover safe handling of food, food contamination, cleaning and sanitising, and personal hygiene.
  • A food safety supervisor's certificate must come from an RTO or an organisation recognised by the food regulator, and must have been obtained within the past 5 years.
  • Potentially hazardous food must be kept at 5°C or colder, or 60°C or hotter.
  • Cooked potentially hazardous food must cool from 60°C to 21°C within 2 hours, then from 21°C to 5°C within a further 4 hours.
  • Food handlers who are sick should return only when a doctor says they are well enough, usually 48 hours after symptoms stop.

Frequently asked questions

Is there an official food handler exam in Australia?

No. Standard 3.2.2A requires food handlers to complete a food safety training course or have adequate skills and knowledge. Courses and their tests are set by the provider, such as an RTO.

What is the difference between a food handler and a food safety supervisor?

A food handler works with food. A food safety supervisor (FSS) is a certified person the business appoints to oversee food handling, train and instruct staff, and fix problems. The FSS certificate must be less than 5 years old.

What is the temperature danger zone in Australia?

Between 5°C and 60°C. Keep potentially hazardous food at 5°C or colder, or 60°C or hotter.

What is the 2-hour/4-hour rule?

It is a guide for ready-to-eat potentially hazardous food out of the fridge. Under 2 hours in total: use, sell or refrigerate. 2 to 4 hours: use or sell but do not refrigerate. Over 4 hours: throw it out.

Do food handlers need to redo training?

FSANZ has not set a fixed refresher period for food handlers, but their skills and knowledge must stay up to date. A food safety supervisor's certificate must have been obtained within the past 5 years.

Sources

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