NSW Food Safety Supervisor Practice Test 2026

1. Question 1 of 25

   Under the Food Act 2003 (NSW), the food safety supervisor rules apply to food that is which of these?

   • AFood grown at home for the family
   • BRaw food sold only to other businesses
   • CReady to eat, potentially hazardous and not prepackaged
   • DPackaged, shelf-stable and sold in its original wrapper
   Show answer

   Answer: C. Ready to eat, potentially hazardous and not prepackaged

   Section 106A of the Food Act applies the FSS rules to food that is ready to eat, potentially hazardous and not sold in a prescribed prepackaged form.

2. Question 2 of 25

   When must a NSW food business appoint its food safety supervisor?

   • AOnly after its first council inspection has been passed
   • BWithin 12 months of opening its doors to customers
   • COnly if a customer complains about food poisoning
   • DBefore it processes and sells the food by retail
   Show answer

   Answer: D. Before it processes and sells the food by retail

   The Food Act requires at least one FSS to be appointed before the food is processed and sold by retail, and one must be in place at all times after that.

3. Question 3 of 25

   Your food safety supervisor resigns. How long does the NSW Food Authority give you to appoint a new one?

   • A30 operational days
   • B6 months
   • C7 calendar days
   • DUntil the certificate of the old FSS expires
   Show answer

   Answer: A. 30 operational days

   The NSW Food Authority says a business must replace its FSS within 30 operational days when the FSS leaves or changes roles.

4. Question 4 of 25

   Can one person be the appointed food safety supervisor for two separate NSW premises at the same time?

   • AYes, if both owners agree to it in writing first
   • BYes, if both premises are in the same suburb or town
   • CYes, for up to five premises owned by one business
   • DNo, an FSS cannot also supervise another premises
   Show answer

   Answer: D. No, an FSS cannot also supervise another premises

   Section 106B of the Food Act says the FSS cannot be the supervisor for another premises or mobile catering business.

5. Question 5 of 25

   May the owner (proprietor) of a cafe be its food safety supervisor?

   • ANo, the FSS must be a paid employee, not the owner
   • BYes, if they hold a current FSS certificate
   • COnly with written approval from the local council
   • DOnly if the cafe has no other staff at all
   Show answer

   Answer: B. Yes, if they hold a current FSS certificate

   The Food Act allows the proprietor to be the FSS, as long as they hold a certificate issued within the previous 5 years.

6. Question 6 of 25

   Where must a copy of the FSS certificate be kept for a food business that operates from premises?

   • AAt the council office
   • BAt the owner's home only
   • CAt the training organisation
   • DOn the premises
   Show answer

   Answer: D. On the premises

   Section 106G requires a copy of the certificate to be kept on the premises and produced when an authorised officer asks for it.

7. Question 7 of 25

   Where must a mobile catering business keep a copy of its FSS certificate?

   • AAt the proprietor's business address
   • BIn the glovebox of any vehicle
   • CWith the NSW Police
   • DNowhere, mobile caterers are exempt
   Show answer

   Answer: A. At the proprietor's business address

   For mobile catering, the Food Act says the copy must be kept at the proprietor's business address and shown to an authorised officer on request.

8. Question 8 of 25

   Besides holding a current certificate, what else must a food safety supervisor have under the Food Act?

   • AA university degree in food science or nutrition
   • BAt least ten years of paid experience as a qualified commercial chef
   • CA NSW driver licence and a working with children check
   • DAuthority to supervise food handling and make sure it is safe
   Show answer

   Answer: D. Authority to supervise food handling and make sure it is safe

   Section 106B says the FSS must have the authority to supervise food handling at the business and to ensure that handling is done safely.

9. Question 9 of 25

   What does it mean for a food safety supervisor to be "reasonably available"?

   • AThey visit the premises once a year to check the records
   • BThey are on site or can easily be contacted, such as by phone
   • CThey answer staff emails within a month of each one being sent
   • DThey live within 100 kilometres of the business premises
   Show answer

   Answer: B. They are on site or can easily be contacted, such as by phone

   FSANZ says the FSS must be a point of contact for food handlers and authorised officers, either on site or easy to reach.

10. Question 10 of 25

    Which person would NOT be a reasonable choice as food safety supervisor?

    • AAn accountant who is never on site and never handles food
    • BThe cafe owner who works in the kitchen almost every day
    • CThe head chef who works most of the busy dinner shifts
    • DA shift supervisor who prepares and serves food every day
    Show answer

    Answer: A. An accountant who is never on site and never handles food

    FSANZ says it is not reasonable to appoint someone who does not regularly handle food as part of their normal duties or who is never on site.

11. Question 11 of 25

    Which task is part of a food safety supervisor's role?

    • AInstructing staff, reviewing procedures and inspecting handling
    • BHandling customer bookings and answering the phone at the front
    • CDesigning the menu and setting prices for each dish
    • DSetting the staff roster and approving leave requests
    Show answer

    Answer: A. Instructing staff, reviewing procedures and inspecting handling

    FSANZ says the FSS manages food safety risks by instructing staff, reviewing and updating procedures, and inspecting premises and food handling.

12. Question 12 of 25

    A batch of food may be unsafe. What is the food safety supervisor's job?

    • AServe it quickly before it gets worse
    • BLeave the decision to the newest staff member
    • CFreeze it and sell it next week
    • DMake sure it is not processed further or served
    Show answer

    Answer: D. Make sure it is not processed further or served

    The FSS role exists so that, if something goes wrong, potentially unsafe food is not processed further or served to consumers.

13. Question 13 of 25

    What does FSANZ say a food safety supervisor should help build in the business?

    • AA social media following
    • BA positive food safety culture
    • CA larger menu
    • DFaster table turnover
    Show answer

    Answer: B. A positive food safety culture

    FSANZ says the FSS should foster a positive food safety culture, so that food safety is a priority in how the business works.

14. Question 14 of 25

    Which units of competency lead to a NSW FSS certificate in hospitality?

    • ASIRRFSA001 only
    • BSITXFSA005 and SITXFSA006
    • CBSBWHS211 only
    • DCPCWHS1001 and HLTAID011
    Show answer

    Answer: B. SITXFSA005 and SITXFSA006

    The NSW FSS program requires SITXFSA005 (Use hygienic practices for food safety) and SITXFSA006 (Participate in safe food handling practices) for hospitality.

15. Question 15 of 25

    Which single unit of competency can a retail food worker complete for the NSW FSS certificate?

    • ASIRRFSA001
    • BSIRXSLS001
    • CSITHCCC023
    • DSITXFSA006 only
    Show answer

    Answer: A. SIRRFSA001

    The retail pathway uses the single unit SIRRFSA001, Handle food safely in a retail environment, plus the NSW key focus areas.

16. Question 16 of 25

    How long is a NSW FSS certificate valid?

    • A5 years from the date of issue
    • B1 year from the date of issue
    • CIt never expires
    • D3 years from the date of issue
    Show answer

    Answer: A. 5 years from the date of issue

    The NSW Food Authority says NSW FSS certificates expire 5 years from the date of issue.

17. Question 17 of 25

    Who issues NSW FSS certificates?

    • ALocal councils, after a kitchen inspection
    • BService NSW counters, after an online test
    • CTraining organisations approved by the NSW Food Authority
    • DAny cafe owner who has run a food business for over five years
    Show answer

    Answer: C. Training organisations approved by the NSW Food Authority

    Only RTOs approved by the Food Authority issue NSW FSS certificates. The Food Act lets the Food Authority approve RTOs and keep a public list.

18. Question 18 of 25

    When can a person renew a NSW FSS certificate through the refresher pathway?

    • AAt any time, even if the certificate expired many years ago
    • BWhen it is due to expire, or expired in the last 90 days
    • COnly after 10 years, once the old certificate is cancelled
    • DOnly within the first year after the certificate was issued
    Show answer

    Answer: B. When it is due to expire, or expired in the last 90 days

    The NSW Food Authority says recertifying students renew a certificate that is due to expire, or that expired within the preceding 90 days.

19. Question 19 of 25

    What happens when a NSW FSS renews through the refresher pathway?

    • AThey get credit for equivalent units and redo the key focus areas
    • BThey must repeat the full course, with no credit for past units
    • CThey skip all training and assessment and simply receive a new certificate
    • DThey only fill in a renewal form and send it to the council
    Show answer

    Answer: A. They get credit for equivalent units and redo the key focus areas

    Renewing FSSs receive recognition of prior learning for equivalent units, then complete retraining and assessment on the key focus areas for a new 5-year certificate.

20. Question 20 of 25

    A unit of competency already covers part of a NSW key focus area. What must the RTO still do?

    • AGive a shorter quiz
    • BTeach and assess the full key focus area content
    • CLet the student choose
    • DSkip that key focus area, since it is already covered
    Show answer

    Answer: B. Teach and assess the full key focus area content

    The Food Authority says that even when a unit overlaps with a key focus area, the full key focus area content must still be taught and assessed.

21. Question 21 of 25

    For which kind of work does the NSW Food Authority say the FSS certificate does NOT give all the skills needed?

    • ACafes that serve breakfast and lunch
    • BTakeaway shops and food trucks
    • CRestaurants and pubs serving meals
    • DAged care or food manufacturing
    Show answer

    Answer: D. Aged care or food manufacturing

    The certificate covers supervising food handling in retail and hospitality. It does not give all the skills needed in more regulated industries like aged care.

22. Question 22 of 25

    Which of these is one of the NSW key focus areas for food safety supervisors?

    • AWine service
    • BCoffee art
    • CSafe egg handling
    • DMenu pricing
    Show answer

    Answer: C. Safe egg handling

    The four NSW key focus areas are allergen management, safe egg handling, cleaning and sanitising practices, and Food Act offences.

23. Question 23 of 25

    Which list shows all four NSW key focus areas for food safety supervisors?

    • AKnife skills, plating, baking and barista skills for coffee and other drinks
    • BFirst aid, fire safety, manual handling and venue security at closing time
    • CAllergens, safe egg handling, cleaning and sanitising, Food Act offences
    • DCustomer service, cash handling, staff rostering and marketing on social media
    Show answer

    Answer: C. Allergens, safe egg handling, cleaning and sanitising, Food Act offences

    Approved RTOs must include these four mandatory modules because they target high-risk activities in NSW food businesses.

24. Question 24 of 25

    A cafe cooks chicken and makes salads that it serves straight to customers. Which Standard 3.2.2A category is it?

    • ACategory one
    • BCategory three
    • CNot covered by Standard 3.2.2A
    • DCategory two
    Show answer

    Answer: A. Category one

    Category one covers caterers and food service businesses that make unpackaged potentially hazardous food into ready-to-eat food served without further processing.

25. Question 25 of 25

    A deli only slices ham, weighs cheese and reheats pies that were made elsewhere. Which Standard 3.2.2A category is it?

    • ACategory two
    • BCategory three
    • CCategory one
    • DIt is not a food business
    Show answer

    Answer: A. Category two

    Slicing, weighing, repacking, reheating and hot-holding do not count as making food on site, so this retailer is category two.

Keyboard: 1–4 to answer, Enter for the next question.

The real test: No public exam bank. An approved RTO trains and assesses you on the units of competency and the four NSW key focus areas, then issues the NSW FSS certificate.