Food Handler Practice Test (Australia) 2026: Test próbny 2

1. Pytanie 1 z 35

   Under the 2-hour/4-hour rule, food has been between 5°C and 60°C for more than 4 hours. What should you do?

   • AThrow it out
   • BPut it in the fridge
   • CSell it at a discount
   • DReheat it and serve it
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   Odpowiedź: A. Throw it out

   After more than 4 hours between 5°C and 60°C, the food cannot be sold and must be thrown away.

2. Pytanie 2 z 35

   A tray of sandwiches was out of the fridge for 1 hour at lunch and 2 hours in the afternoon. How long has it been in the 5°C to 60°C range?

   • A0 hours, because it went back in the fridge
   • B1 hour, because only the first time counts
   • C3 hours, because the times add up
   • D2 hours, because only the longest time counts
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   Odpowiedź: C. 3 hours, because the times add up

   The time between 5°C and 60°C is cumulative. Add up every period the food has been out of the fridge.

3. Pytanie 3 z 35

   How accurate must a food business's thermometer be?

   • AAccurate to within 1°C
   • BAccuracy does not matter
   • CAccurate to within 5°C
   • DAccurate to within 10°C
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   Odpowiedź: A. Accurate to within 1°C

   Businesses that handle potentially hazardous food must have an easy-to-reach thermometer that is accurate to within 1°C.

4. Pytanie 4 z 35

   How should you check the temperature of a thick piece of cooked chicken?

   • APut a clean probe thermometer into the thickest part and wait for the reading to settle
   • BTouch the surface with your hand
   • CRead the oven dial only
   • DLook at the colour of the skin
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   Odpowiedź: A. Put a clean probe thermometer into the thickest part and wait for the reading to settle

   Place the probe in the thickest part of the food and wait for the reading to settle before recording it.

5. Pytanie 5 z 35

   What is a limit of an infrared (gun) thermometer?

   • AIt cannot be used in a kitchen
   • BIt only reads the surface temperature
   • CIt needs to be pushed into the food
   • DIt only works on frozen food
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   Odpowiedź: B. It only reads the surface temperature

   Infrared thermometers are good for quick checks but read only the surface. Use a probe for the inside of food.

6. Pytanie 6 z 35

   When should a probe thermometer be cleaned and sanitised?

   • AOnce a month
   • BBefore and after each use
   • COnly when it looks dirty
   • DNever, because heat kills germs
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   Odpowiedź: B. Before and after each use

   Clean and sanitise the probe before and after each use, for example with warm soapy water and an alcohol wipe.

7. Pytanie 7 z 35

   A delivery of chilled meat arrives at 12°C. What is the problem?

   • AThere is no problem
   • BChilled food should arrive at 5°C or colder
   • CChilled meat must arrive frozen hard
   • DChilled food should arrive at 20°C or warmer
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   Odpowiedź: B. Chilled food should arrive at 5°C or colder

   Check that chilled food is delivered at 5°C or colder and only accept food you are sure is safe.

8. Pytanie 8 z 35

   How should frozen food arrive at a food business?

   • APartly thawed
   • BAt room temperature
   • CFrozen hard
   • DFully thawed
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   Odpowiedź: C. Frozen hard

   FSANZ advises businesses to check frozen food is delivered frozen hard.

9. Pytanie 9 z 35

   What details should a business know about every food delivery?

   • AThe truck's fuel type
   • BThe supplier's name and address
   • CThe driver's home phone number
   • DThe supplier's favourite dish
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   Odpowiedź: B. The supplier's name and address

   Businesses should be able to identify all food delivered and know the supplier's name and address.

10. Pytanie 10 z 35

    When must a food handler wash their hands?

    • AAfter using the toilet
    • BOnly at the start of the day
    • COnly when their hands look dirty
    • DOnly after the lunch break
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    Odpowiedź: A. After using the toilet

    Wash hands after using the toilet, before handling food, between raw and ready-to-eat food, and after anything that could dirty them.

11. Pytanie 11 z 35

    For how long should you lather and scrub your hands when washing them?

    • AUntil the water runs warm
    • BAbout 2 seconds
    • CAt least 15 seconds
    • DExactly 2 minutes
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    Odpowiedź: C. At least 15 seconds

    Lather with soap and scrub fingers, palms, wrists, backs of hands and under nails for at least 15 seconds.

12. Pytanie 12 z 35

    Which is the correct way for a food handler to dry their hands?

    • AOn a shared tea towel
    • BOn their trousers
    • COn their apron
    • DWith a single-use towel or a hand dryer
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    Odpowiedź: D. With a single-use towel or a hand dryer

    After rinsing under warm running water, dry hands thoroughly with a single-use towel or a hand dryer.

13. Pytanie 13 z 35

    Where should food handlers wash their hands?

    • AIn a bucket of mop water
    • BOnly at the sink provided for hand washing
    • CIn the dishwashing sink
    • DIn the sink used for washing vegetables
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    Odpowiedź: B. Only at the sink provided for hand washing

    Use only the basin provided for hand washing, so it stays clean and is always ready to use.

14. Pytanie 14 z 35

    A food handler sneezes into their hands. What should they do before touching food again?

    • AWash and dry their hands
    • BCarry on, because sneezing is natural
    • CWipe their hands on their apron
    • DPut on more perfume
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    Odpowiedź: A. Wash and dry their hands

    Hands must be washed after coughing, sneezing, using a tissue, eating, smoking or touching the hair, scalp or nose.

15. Pytanie 15 z 35

    How should ready-to-eat food be handled?

    • AWith bare hands, so you can feel it
    • BWith a used tea towel
    • CWith tongs or gloves, not bare hands
    • DWith the same tongs used for raw meat
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    Odpowiedź: C. With tongs or gloves, not bare hands

    Do not touch ready-to-eat food with bare hands. Use tongs or gloves.

16. Pytanie 16 z 35

    Why should food handlers tie back long hair and remove loose jewellery?

    • ASo the hair dries faster
    • BBecause it is a fire rule only
    • CTo look good for customers
    • DSo hair and jewellery cannot touch or fall into food
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    Odpowiedź: D. So hair and jewellery cannot touch or fall into food

    Keep hair, clothes, jewellery and phones from touching food or food surfaces.

17. Pytanie 17 z 35

    Which of these must food handlers NOT do over food or food surfaces?

    • AWash their hands nearby at the hand basin
    • BSneeze, cough, spit or smoke
    • CUse clean tongs
    • DWear clean clothes
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    Odpowiedź: B. Sneeze, cough, spit or smoke

    Do not eat, spit, smoke, sneeze, blow or cough over food or surfaces that touch food.

18. Pytanie 18 z 35

    A food handler thinks they have gastro. What should they do?

    • AWear a mask and keep cooking
    • BOnly serve drinks
    • CTell their supervisor and stop handling food
    • DWork as normal but wash hands more
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    Odpowiedź: C. Tell their supervisor and stop handling food

    Food handlers who know or think they have a foodborne illness must tell their supervisor and not handle food.

19. Pytanie 19 z 35

    After vomiting or diarrhoea, when can a food handler usually go back to handling food?

    • AOne hour after the last symptom
    • BWhen a doctor says they are well enough, usually 48 hours after symptoms stop
    • CStraight away if they feel fine
    • DAt the start of their next shift, whatever happens
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    Odpowiedź: B. When a doctor says they are well enough, usually 48 hours after symptoms stop

    FSANZ advises returning only when a doctor says you are well enough, usually 48 hours after symptoms stop.

20. Pytanie 20 z 35

    What are the three main types of food contamination?

    • ABiological, chemical and physical
    • BHot, cold and warm
    • CRaw, cooked and frozen
    • DSweet, salty and sour
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    Odpowiedź: A. Biological, chemical and physical

    Food can be contaminated by germs (biological), substances like cleaning products (chemical) or objects like glass or hair (physical).

21. Pytanie 21 z 35

    Which is an example of physical contamination?

    • AA piece of broken glass in a salad
    • BMould on bread
    • CDetergent left on a plate
    • DBacteria in undercooked chicken
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    Odpowiedź: A. A piece of broken glass in a salad

    Physical contamination is a foreign object in food, such as glass, metal, plastic, hair or a bandage.

22. Pytanie 22 z 35

    Which is an example of chemical contamination?

    • ACleaning spray getting onto food
    • BA stone in a bag of rice
    • CSalmonella in raw egg
    • DA hair in soup
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    Odpowiedź: A. Cleaning spray getting onto food

    Chemical contamination comes from substances such as cleaning products or pesticides getting into food.

23. Pytanie 23 z 35

    In a fridge, where should raw meat be stored?

    • AUncovered, next to salads
    • BOn the top shelf with desserts
    • CCovered, below ready-to-eat food
    • DAbove ready-to-eat food
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    Odpowiedź: C. Covered, below ready-to-eat food

    Storing raw meat covered and below ready-to-eat food stops juices dripping onto food that will not be cooked again.

24. Pytanie 24 z 35

    You cut raw chicken on a board. What must you do before cutting salad on it?

    • ATurn it over and use the other side
    • BRinse it in cold water for a second
    • CClean and sanitise the board, or use a separate board
    • DWipe it with a dry cloth
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    Odpowiedź: C. Clean and sanitise the board, or use a separate board

    Raw meat can spread bacteria to ready-to-eat food. Clean and sanitise equipment, or use separate boards and knives.

25. Pytanie 25 z 35

    Where should cleaning chemicals be stored?

    • AAway from food, in labelled containers
    • BIn the fridge with the food
    • COn the shelf above the food
    • DIn empty drink bottles
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    Odpowiedź: A. Away from food, in labelled containers

    Keeping chemicals labelled and away from food prevents chemical contamination.

26. Pytanie 26 z 35

    What is the difference between cleaning and sanitising?

    • ACleaning is only needed once a week
    • BThey mean exactly the same thing
    • CCleaning removes dirt and grease; sanitising destroys germs
    • DSanitising removes grease; cleaning kills germs
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    Odpowiedź: C. Cleaning removes dirt and grease; sanitising destroys germs

    Cleaning removes dirt, grease and food waste. Sanitising destroys microorganisms.

27. Pytanie 27 z 35

    In what order should you clean and sanitise a food contact surface?

    • AClean first, then sanitise
    • BSanitise first, then clean
    • CClean only
    • DSanitise only
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    Odpowiedź: A. Clean first, then sanitise

    FSANZ says you need to clean items before you sanitise them.

28. Pytanie 28 z 35

    Which method can sanitise utensils using heat?

    • ADrying them with a tea towel
    • BRinsing them in warm tap water for 1 second
    • CSoaking them in very hot water at 77°C for 30 seconds
    • DLeaving them in the sun
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    Odpowiedź: C. Soaking them in very hot water at 77°C for 30 seconds

    Heat sanitising can be done by soaking items in water at 77°C for 30 seconds, or in a dishwasher that can sanitise.

29. Pytanie 29 z 35

    After washing and sanitising dishes, what is the best way to dry them?

    • AWipe them with an apron
    • BShake them and stack them wet
    • CDry them with a used tea towel
    • DLet them air-dry
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    Odpowiedź: D. Let them air-dry

    FSANZ says air-drying is best after washing and sanitising.

30. Pytanie 30 z 35

    Why must a food business keep pests out?

    • APests make the kitchen too noisy
    • BIt is only a rule for restaurants with gardens
    • CPests can carry germs and contaminate food
    • DPests only eat rubbish
    Pokaż odpowiedź

    Odpowiedź: C. Pests can carry germs and contaminate food

    Rats, mice, cockroaches and flies can spread germs to food and surfaces. Report any signs of pests.

31. Pytanie 31 z 35

    Which of these allergens must be declared on food in Australia?

    • ASesame
    • BRice
    • CCarrot
    • DApple
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    Odpowiedź: A. Sesame

    Required allergen declarations include peanut, tree nuts, milk, egg, sesame, fish, crustacea, mollusc, soy, wheat, lupin and gluten-containing cereals.

32. Pytanie 32 z 35

    Which of these must also be declared as an allergen in Australia?

    • ACucumber
    • BLupin
    • COlive oil
    • DPotato
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    Odpowiedź: B. Lupin

    Lupin is one of the allergens that must be declared using its required name.

33. Pytanie 33 z 35

    A customer at a cafe asks if a dish contains peanut. What do the rules say about unpackaged food?

    • AStaff should guess to save time
    • BOnly packaged food can contain allergens
    • CThere are no allergen rules for unpackaged food
    • DAllergen information must be shown with the food or given to the customer on request
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    Odpowiedź: D. Allergen information must be shown with the food or given to the customer on request

    For unpackaged and food service food, allergens must be declared with the food or provided to the customer on request. Check with the cook and never guess.

34. Pytanie 34 z 35

    What does a 'use by' date mean?

    • AThe date the food was made
    • BThe food tastes best before this date but is still fine to sell after it
    • CThe food must be eaten before this date for health or safety reasons and cannot legally be sold after it
    • DThe date the shop received the food
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    Odpowiedź: C. The food must be eaten before this date for health or safety reasons and cannot legally be sold after it

    Use-by dates are about safety. Food cannot legally be sold after its use-by date.

35. Pytanie 35 z 35

    Can food be sold after its 'best before' date?

    • ANo, never
    • BOnly to food businesses
    • COnly if it is frozen first
    • DYes, if it is still fit for people to eat
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    Odpowiedź: D. Yes, if it is still fit for people to eat

    Food can legally be sold after its best-before date if it is still fit for human consumption, though quality may be lower.

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.