NZ Food Safety Practice Questions 2026
New Zealand has no single national food handler exam. Under the Food Act 2014, food businesses must keep food safe and suitable and make sure their staff are trained, and MPI offers free online training modules. These practice questions cover the Food Act, registration and checks, and MPI's top 5 food safety factors.
Quick answer
Pass mark: No national exam. Businesses train their own staff, and verifiers check food safety practices. MPI's free online modules give a certificate of completion, with no test mentioned. There is no time limit. It is run by Ministry for Primary Industries (MPI), New Zealand Food Safety; local councils and verifiers. Practise here for free with 50 questions, each with the answer and an explanation. Checked against official sources on October 11, 2026.
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Question 1 of 25
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Answer: C. The Food Act 2014
The Food Act 2014 helps make sure food sold in New Zealand is safe and suitable.
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Question 2 of 25
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Answer: C. March 2016
Although passed in 2014, the Act has been in force since March 2016.
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Question 3 of 25
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Answer: A. Everyone who sells or provides food
The Act places a duty on everyone in the food industry who sells or provides food.
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Question 4 of 25
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Answer: D. Food that will not make people sick
Safe food is food that will not make people sick.
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Question 5 of 25
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Answer: B. Food that meets composition, labelling and identification rules and is in the right condition
Suitable food meets compositional, labelling and identification requirements and is in the right condition for its use.
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Question 6 of 25
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Answer: C. It uses a sliding scale based on food safety risk
Higher-risk businesses have more requirements and more checks than lower-risk ones.
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Question 7 of 25
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Answer: C. They follow the same rules, because the Act looks at the food process, not the premises
The Act focuses on how food is made and handled rather than the premises, so a food truck follows the same rules as a restaurant.
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Question 8 of 25
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Answer: C. A food control plan (FCP)
Higher-risk businesses use a written food control plan to manage food safety day to day.
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Question 9 of 25
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Answer: B. Food safety rules for medium- and low-risk businesses
National programmes are for medium- and low-risk businesses. They do not need a written plan but must register, meet standards, keep some records and be checked.
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Question 10 of 25
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Answer: A. A food control plan
MPI lists food service businesses such as restaurants and cafés under food control plans.
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Question 11 of 25
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Answer: C. National programme 2
MPI's top 5 page lists bakeries making bread only under national programme 2 (NP2).
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Question 12 of 25
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Answer: C. With the local council
Businesses using a template food control plan or national programme in one council area register with their local council.
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Question 13 of 25
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Answer: A. With MPI
Custom food control plans are registered with MPI wherever the business is.
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Question 14 of 25
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Answer: B. The local council or an independent verifier
Checks are done by someone from a local council or an independent verifier.
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Question 15 of 25
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Answer: C. Its risk level and how well it is doing
How often you are checked depends on whether you are high or low risk. Businesses doing well are checked less often.
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Question 16 of 25
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Answer: D. Good food safety practices and record keeping
Verifiers focus on following good food safety practices and keeping records, not on how the kitchen looks.
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Question 17 of 25
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Answer: C. My Food Rules
The My Food Rules tool tells you which plan or programme to use, where to register and who can verify you.
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Question 18 of 25
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Answer: B. The chief executive of MPI
The Act lets the MPI chief executive direct a recall. Before, only the Minister for Food Safety could.
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Question 19 of 25
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Answer: B. The measures a verifier pays most attention to
The top 5 factors are what your verifier will focus on, but they are not every legal requirement.
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Question 20 of 25
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Answer: C. Have them read the food control plan and buddy them with experienced staff
MPI suggests new staff review the food control plan and work alongside experienced workers.
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Question 21 of 25
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Answer: A. Wet your hands under running water
The four steps are: wet, rub with soap for 20 seconds, rinse, and dry thoroughly.
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Question 22 of 25
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Answer: C. 20 seconds
Rub hands with soap for 20 seconds before rinsing and drying thoroughly.
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Question 23 of 25
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Answer: B. Dry your hands thoroughly
Wet hands spread bacteria more easily, so dry them thoroughly as the final step.
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Question 24 of 25
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Answer: B. Through people, mostly their hands
People, mostly through their hands, are one of the most common ways bacteria get into food.
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Question 25 of 25
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Answer: C. To stop bacteria spreading from raw food to cooked food
Separation stops bacteria spreading. Keep cooked food away from raw food.
Keyboard: 1–4 to answer, Enter for the next question.
The real test: No national exam. Businesses train their own staff, and verifiers check food safety practices. MPI's free online modules give a certificate of completion, with no test mentioned.
What to know before the test
- The Food Act 2014 has been in force since March 2016. Everyone who sells or provides food must make sure it is safe and suitable.
- Higher-risk businesses use a food control plan; medium- and low-risk businesses follow a national programme.
- Businesses register with their local council or MPI. Custom food control plans are always registered with MPI.
- Cook food to at least 75°C, keep hot food above 60°C and store chilled food below 5°C.
- Food left in the 5°C to 60°C danger zone for more than 4 hours must be thrown out.
- Wash hands in four steps: wet, rub with soap for 20 seconds, rinse and dry thoroughly.
Frequently asked questions
Do I need a food handler certificate to work in a New Zealand kitchen?
There is no single national food handler exam. Your business must make sure staff know how to keep food safe, and MPI's free online modules give a certificate of completion.
What is the food danger zone in New Zealand?
MPI says harmful bacteria grow best between 5°C and 60°C. Keep cold food below 5°C and hot food above 60°C.
What is the 2-hour/4-hour rule?
Food in the danger zone for under 2 hours can be served, chilled or heated to 75°C. From 2 to 4 hours, serve it or heat it to 75°C, but do not chill it. After 4 hours, throw it out.
What is the difference between a food control plan and a national programme?
A food control plan is a written plan for higher-risk businesses such as restaurants. National programmes are rules for medium- and low-risk businesses, which do not need a written plan but must register and be checked.
Who checks food businesses?
A verifier from the local council or an independent verifier. How often depends on your risk level and how well you are doing.