Food Handler Practice Test (Australia) 2026

1. Pytanie 1 z 25

   Which organisation develops the Food Standards Code used in Australia?

   • AThe Australian Taxation Office
   • BSafe Work Australia
   • CFood Standards Australia New Zealand (FSANZ)
   • DThe Therapeutic Goods Administration
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   Odpowiedź: 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. Pytanie 2 z 25

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

   • AStandard 2.9.1 Infant Formula
   • BStandard 1.2.1 Labelling
   • CStandard 1.3.1 Food Additives
   • DStandard 3.2.2A Food Safety Management Tools
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   Odpowiedź: 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. Pytanie 3 z 25

   When did the Standard 3.2.2A requirements start to apply?

   • AJanuary 2000
   • BThey have not started yet
   • CDecember 2023
   • DJuly 2010
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   Odpowiedź: C. December 2023

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

4. Pytanie 4 z 25

   Which kinds of businesses does Standard 3.2.2A mainly cover?

   • AOnly businesses that sell alcohol
   • BOnly factories that make canned food
   • CFood service, caterers and related retail businesses, such as cafes, restaurants and takeaways
   • DOnly farms that grow vegetables
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   Odpowiedź: 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. Pytanie 5 z 25

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

   • ACategory three
   • BCategory one
   • CCategory two
   • DIt is not covered
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   Odpowiedź: 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. Pytanie 6 z 25

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

   • AOnly a first aid kit
   • BOnly a business name registration
   • COnly a menu with prices
   • DA food safety supervisor, trained food handlers, and evidence (records) of key food safety controls
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   Odpowiedź: 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. Pytanie 7 z 25

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

   • AThe food business
   • BThe customer
   • CThe food supplier
   • DEach handler's family
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   Odpowiedź: 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. Pytanie 8 z 25

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

   • AWithin 12 months of starting work
   • BBefore they start handling high-risk unpackaged food
   • COnly after a food safety complaint
   • DOnly after their first inspection
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   Odpowiedź: 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. Pytanie 9 z 25

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

   • AMenu pricing and marketing
   • BWine service and plating
   • CSafe handling of food, food contamination, cleaning and sanitising, and personal hygiene
   • DCash handling and tipping
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   Odpowiedź: 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. Pytanie 10 z 25

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

    • AYes, every 3 months
    • BNo, but skills and knowledge must stay up to date
    • CYes, every 10 years exactly
    • DYes, every week
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    Odpowiedź: 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. Pytanie 11 z 25

    What is a food safety supervisor (FSS)?

    • AA customer who checks the menu
    • BA council inspector who visits once a year
    • CA certified person who oversees food handling and helps prevent and fix food safety problems
    • DThe driver who delivers food
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    Odpowiedź: 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. Pytanie 12 z 25

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

    • AObtained within the past month
    • BObtained within the past 5 years
    • CObtained within the past 20 years
    • DAny age, if it was ever obtained
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    Odpowiedź: 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. Pytanie 13 z 25

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

    • AThey visit the business once a year
    • BThey live within 100 km
    • CThey work on site overseeing food handling, or can easily be contacted, for example by phone
    • DThey answer emails within a month
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    Odpowiedź: 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. Pytanie 14 z 25

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

    • ASomeone involved in the day-to-day food handling at the business
    • BAn owner who is never on site
    • CA delivery driver from another company
    • DA customer who visits often
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    Odpowiedź: 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. Pytanie 15 z 25

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

    • ABetween 0°C and 100°C
    • BBelow 0°C
    • CBetween 10°C and 40°C
    • DBetween 5°C and 60°C
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    Odpowiedź: 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. Pytanie 16 z 25

    At what temperature must cold potentially hazardous food be kept?

    • A10°C or colder
    • B5°C or colder
    • C15°C or colder
    • DRoom temperature
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    Odpowiedź: 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. Pytanie 17 z 25

    At what temperature must hot potentially hazardous food be kept?

    • A50°C or hotter
    • BAny temperature, if it is covered
    • C40°C or hotter
    • D60°C or hotter
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    Odpowiedź: D. 60°C or hotter

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

18. Pytanie 18 z 25

    Which of these is a potentially hazardous food?

    • ACooked rice
    • BUnopened bottled water
    • CPlain crackers
    • DDry pasta in a sealed packet
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    Odpowiedź: A. Cooked rice

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

19. Pytanie 19 z 25

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

    • AWithin 24 hours
    • BWithin 6 hours
    • CWithin 2 hours
    • DWithin 12 hours
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    Odpowiedź: C. Within 2 hours

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

20. Pytanie 20 z 25

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

    • A4 hours or less
    • B30 minutes or less
    • CThere is no limit
    • D12 hours or less
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    Odpowiedź: A. 4 hours or less

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

21. Pytanie 21 z 25

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

    • ALeave it in the pot on a warm stove
    • BLeave it on the bench overnight
    • CPut a lid on and wrap it in a towel
    • DSplit it into smaller portions in shallow containers
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    Odpowiedź: 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. Pytanie 22 z 25

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

    • AQuickly, to 60°C or hotter, before it goes into hot-holding equipment
    • BTo 40°C and held there
    • CSlowly in a bain-marie over several hours
    • DIt never needs reheating
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    Odpowiedź: 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. Pytanie 23 z 25

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

    • AIt cools the food down
    • BIt may heat the food too slowly or not hot enough
    • CIt is only allowed in bakeries
    • DIt makes the food too salty
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    Odpowiedź: 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. Pytanie 24 z 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?

    • AYou must throw it out
    • BFreeze and refreeze it several times
    • CUse it, sell it, or put it back in the fridge
    • DLeave it out for another 6 hours
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    Odpowiedź: 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. Pytanie 25 z 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?

    • AUse or sell it, but do not put it back in the fridge
    • BLeave it out until it is sold
    • CPut it back in the fridge for tomorrow
    • DReheat it and keep it for next week
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    Odpowiedź: 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.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: 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.