NZ Food Safety Practice Questions 2026: Oefenexamen 2

1. Vraag 1 van 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
   Toon antwoord

   Antwoord: 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. Vraag 2 van 25

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

   • ASesame
   • BRice
   • CPotato
   • DCarrot
   Toon antwoord

   Antwoord: A. Sesame

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

3. Vraag 3 van 25

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

   • AApples
   • BChicken
   • COlive oil
   • DCrustaceans, such as prawns
   Toon antwoord

   Antwoord: D. Crustaceans, such as prawns

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

4. Vraag 4 van 25

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

   • APeanuts
   • BCoconut water
   • CChickpeas
   • DCashews
   Toon antwoord

   Antwoord: D. Cashews

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

5. Vraag 5 van 25

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

   • A100°C
   • B75°C
   • C50°C
   • D60°C
   Toon antwoord

   Antwoord: B. 75°C

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

6. Vraag 6 van 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
   Toon antwoord

   Antwoord: A. Above 60°C

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

7. Vraag 7 van 25

   At what temperature should chilled food be stored?

   • ABelow 15°C
   • BBelow 5°C
   • CBelow 10°C
   • DBelow 20°C
   Toon antwoord

   Antwoord: B. Below 5°C

   Chill food and store it below 5°C.

8. Vraag 8 van 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
   Toon antwoord

   Antwoord: C. 5°C to 60°C

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

9. Vraag 9 van 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
   Toon antwoord

   Antwoord: B. In the centre of the food

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

10. Vraag 10 van 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
    Toon antwoord

    Antwoord: 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. Vraag 11 van 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
    Toon antwoord

    Antwoord: 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. Vraag 12 van 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
    Toon antwoord

    Antwoord: A. Throw it out

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

13. Vraag 13 van 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
    Toon antwoord

    Antwoord: D. They can double every 20 minutes

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

14. Vraag 14 van 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
    Toon antwoord

    Antwoord: A. Up to two hours

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

15. Vraag 15 van 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
    Toon antwoord

    Antwoord: A. Removes dirt and helps stop bacteria growing

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

16. Vraag 16 van 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
    Toon antwoord

    Antwoord: A. Cleaning and sanitising

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

17. Vraag 17 van 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
    Toon antwoord

    Antwoord: 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. Vraag 18 van 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
    Toon antwoord

    Antwoord: 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. Vraag 19 van 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
    Toon antwoord

    Antwoord: 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. Vraag 20 van 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
    Toon antwoord

    Antwoord: 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. Vraag 21 van 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
    Toon antwoord

    Antwoord: B. Wash hands properly

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

22. Vraag 22 van 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
    Toon antwoord

    Antwoord: 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. Vraag 23 van 25

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

    • AMenu pricing
    • BPersonal hygiene
    • CRestaurant marketing
    • DWine tasting
    Toon antwoord

    Antwoord: B. Personal hygiene

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

24. Vraag 24 van 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
    Toon antwoord

    Antwoord: 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. Vraag 25 van 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
    Toon antwoord

    Antwoord: D. Your local council

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

Toetsenbord: 1–4 om te antwoorden, Enter voor de volgende vraag.

Het echte examen: 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.