NZ Food Safety Practice Questions 2026: Test d’entraînement 2

1. Question 1 sur 25

   A small trace of peanut is left on a slicer used for a nut-free order. Why is this serious?

   • AIt makes the slicer blunt
   • BIt changes the taste
   • CIt only matters for large amounts
   • DEven small traces of an allergen can cause a life-threatening reaction
   Voir la réponse

   Réponse: D. Even small traces of an allergen can cause a life-threatening reaction

   Even small traces of allergens on equipment can cause a potentially life-threatening reaction.

2. Question 2 sur 25

   Which of these is on MPI's list of common food allergens?

   • ASesame
   • BRice
   • CPotato
   • DCarrot
   Voir la réponse

   Réponse: A. Sesame

   MPI lists peanuts, tree nuts, sesame, milk, egg, fish, crustaceans, molluscs, soy, gluten, wheat, sulphites and lupin.

3. Question 3 sur 25

   Which of these is listed by MPI as a common food allergen?

   • AApples
   • BChicken
   • COlive oil
   • DCrustaceans, such as prawns
   Voir la réponse

   Réponse: D. Crustaceans, such as prawns

   Crustaceans and molluscs (shellfish) are both on MPI's allergen list.

4. Question 4 sur 25

   Which of these is a tree nut on MPI's allergen list?

   • APeanuts
   • BCoconut water
   • CChickpeas
   • DCashews
   Voir la réponse

   Réponse: D. Cashews

   Tree nuts include almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Peanuts are listed separately.

5. Question 5 sur 25

   What is the minimum temperature MPI says to cook food to?

   • A100°C
   • B75°C
   • C50°C
   • D60°C
   Voir la réponse

   Réponse: B. 75°C

   Cook food to at least 75°C, measured in the centre.

6. Question 6 sur 25

   At what temperature should hot food be kept until it is served?

   • AAbove 60°C
   • BExactly 37°C
   • CAbove 40°C
   • DAbove 50°C
   Voir la réponse

   Réponse: A. Above 60°C

   Keep hot food above 60°C until you serve it.

7. Question 7 sur 25

   At what temperature should chilled food be stored?

   • ABelow 15°C
   • BBelow 5°C
   • CBelow 10°C
   • DBelow 20°C
   Voir la réponse

   Réponse: B. Below 5°C

   Chill food and store it below 5°C.

8. Question 8 sur 25

   What is the temperature "danger zone" for food?

   • A75°C to 100°C
   • B0°C to 5°C
   • C5°C to 60°C
   • D60°C to 75°C
   Voir la réponse

   Réponse: C. 5°C to 60°C

   Harmful bacteria grow best between 5°C and 60°C, so keep food out of this range.

9. Question 9 sur 25

   Where should you measure the temperature of cooked food?

   • AOn the plate
   • BIn the centre of the food
   • COn the surface
   • DIn the air above the food
   Voir la réponse

   Réponse: B. In the centre of the food

   Measure in the centre, the slowest part to heat up or cool down.

10. Question 10 sur 25

    Cooked rice has been in the danger zone for 1 hour. What can you do with it?

    • AServe it, chill it or heat it to 75°C
    • BLeave it out for another 4 hours
    • CThrow it out at once
    • DFreeze it and serve it raw
    Voir la réponse

    Réponse: A. Serve it, chill it or heat it to 75°C

    Under 2 hours in the danger zone, food can be served, chilled or heated to 75°C.

11. Question 11 sur 25

    Food has been in the danger zone for 3 hours. What does MPI say?

    • AIt is safe for another day
    • BPut it back in the fridge for later
    • CServe it or heat it to 75°C, but do not chill it
    • DFreeze it
    Voir la réponse

    Réponse: C. Serve it or heat it to 75°C, but do not chill it

    Between 2 and 4 hours, serve it or heat it to 75°C. Do not chill it to use later.

12. Question 12 sur 25

    A tray of sandwiches has been in the danger zone for more than 4 hours. What should you do?

    • AThrow it out
    • BPut it in the fridge
    • CServe it quickly
    • DReheat it to 50°C
    Voir la réponse

    Réponse: A. Throw it out

    After more than 4 hours in the danger zone, food must be thrown out.

13. Question 13 sur 25

    How fast can some bacteria multiply in the danger zone?

    • AThey double once a week
    • BThey double once a year
    • CThey cannot grow at all
    • DThey can double every 20 minutes
    Voir la réponse

    Réponse: D. They can double every 20 minutes

    Some bacteria can double every 20 minutes, which is why time in the danger zone matters.

14. Question 14 sur 25

    How long can bacteria such as Campylobacter and Salmonella survive on surfaces like taps and door handles?

    • AUp to two hours
    • BThey die at once
    • CA few seconds
    • DExactly 5 minutes
    Voir la réponse

    Réponse: A. Up to two hours

    These bacteria can survive up to two hours on frequently touched surfaces, so clean and sanitise them.

15. Question 15 sur 25

    What does cleaning do?

    • ARemoves dirt and helps stop bacteria growing
    • BMakes food cook faster
    • CKills every germ on its own
    • DReplaces the need for handwashing
    Voir la réponse

    Réponse: A. Removes dirt and helps stop bacteria growing

    Cleaning removes dirt and helps stop bacteria from growing. Sanitising is the next step.

16. Question 16 sur 25

    Which pair is part of MPI's top 5 food safety factors?

    • ACleaning and sanitising
    • BUniform colour and name badges
    • CMusic and menus
    • DDecor and lighting
    Voir la réponse

    Réponse: A. Cleaning and sanitising

    The top 5 are training, cleaning and sanitising, hand hygiene, separation, and temperature control.

17. Question 17 sur 25

    Which of these services does MPI list under national programme 2 (NP2)?

    • ARestaurants and cafés
    • BManufacturers of ready-to-eat salads
    • CEarly childhood education services
    • DBusinesses with a custom food control plan
    Voir la réponse

    Réponse: C. Early childhood education services

    MPI's top 5 page lists early childhood education services under NP2. Restaurants, cafés and ready-to-eat salad makers use food control plans.

18. Question 18 sur 25

    You have a cold but must make lunch for others. What does MPI advise ideally?

    • AServe it lukewarm
    • BPrepare it but taste it often
    • CCough into your hands
    • DAvoid preparing food for others while you are sick
    Voir la réponse

    Réponse: D. Avoid preparing food for others while you are sick

    Ideally, avoid preparing food for others when you are sick. If you must, wash your hands often.

19. Question 19 sur 25

    You sneeze while preparing food. What should you do next?

    • AOnly wash at the end of the shift
    • BWash and dry your hands before touching food again
    • CWipe your hands on a tea towel
    • DCarry on, because sneezing is natural
    Voir la réponse

    Réponse: B. Wash and dry your hands before touching food again

    Wash and dry hands after coughing, sneezing, blowing your nose or touching your face.

20. Question 20 sur 25

    Where should you cough if you are near food?

    • AInto the sink
    • BOver the bench
    • CInto your hand
    • DInto a tissue or the inside of your elbow
    Voir la réponse

    Réponse: D. Into a tissue or the inside of your elbow

    Do not cough or sneeze over food. Use a tissue or the inside of your elbow.

21. Question 21 sur 25

    Which of these is MPI's top 5 factor about people?

    • AUse your phone in the kitchen
    • BWash hands properly
    • CWear jewellery
    • DTaste food with your fingers
    Voir la réponse

    Réponse: B. Wash hands properly

    Hand hygiene is one of the top 5 food safety factors.

22. Question 22 sur 25

    What do MPI's free "Food safety basics" online modules give you when you finish each one?

    • AA certificate of completion you can print
    • BA pass in a national exam
    • CRegistration of your business
    • DA food handler licence
    Voir la réponse

    Réponse: A. A certificate of completion you can print

    You can print a certificate of completion for each module. The modules do not cover all Food Act requirements.

23. Question 23 sur 25

    Which topic is one of MPI's Food safety basics online modules?

    • AMenu pricing
    • BPersonal hygiene
    • CRestaurant marketing
    • DWine tasting
    Voir la réponse

    Réponse: B. Personal hygiene

    The modules are Introduction to food safety, Personal hygiene, and Maintaining a food safe workplace.

24. Question 24 sur 25

    Businesses under a national programme do not need a written plan. What must they still do?

    • ANothing at all
    • BRegister, meet food safety standards, keep some records and be checked
    • COnly display a sign
    • DOnly pay a fee
    Voir la réponse

    Réponse: B. Register, meet food safety standards, keep some records and be checked

    National programme businesses must still register, meet standards, keep some records and be checked.

25. Question 25 sur 25

    You run a mobile food truck under a national programme. Who do you register with?

    • AMPI only
    • BNo one; mobile businesses are exempt
    • CWorkSafe
    • DYour local council
    Voir la réponse

    Réponse: D. Your local council

    MPI's registration table says a mobile food business using a national programme registers with the local council.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : 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.