NSW Food Safety Supervisor Practice Test 2026: Practice test 2

1. Question 1 of 25

   Which food safety management tools must a category one business have?

   • ANone, because the three tools are optional for all businesses
   • BOnly trained food handlers, with no supervisor needed
   • CAn FSS, trained food handlers and records of key controls
   • DOnly a food safety supervisor and a cleaning schedule
   Show answer

   Answer: C. An FSS, trained food handlers and records of key controls

   Category one businesses must use all three tools. Category two businesses need a food safety supervisor and trained food handlers.

2. Question 2 of 25

   Which tools must a category two business have?

   • AOnly a contract with a licensed pest controller
   • BOnly written records of food temperatures
   • CA full HACCP plan that has been approved by FSANZ
   • DAn FSS and trained food handlers
   Show answer

   Answer: D. An FSS and trained food handlers

   Category two businesses need an FSS and food handler training, but they do not have to keep the substantiation records that category one must keep.

3. Question 3 of 25

   Does Standard 3.2.2A replace Standards 3.2.2 and 3.2.3?

   • AOnly for category two businesses
   • BYes, the two older standards no longer apply
   • CNo, Standards 3.2.2 and 3.2.3 still apply
   • DOnly in NSW
   Show answer

   Answer: C. No, Standards 3.2.2 and 3.2.3 still apply

   Standard 3.2.2A extends Standard 3.2.2. Businesses still have to meet Standard 3.2.2 (practices) and Standard 3.2.3 (premises and equipment).

4. Question 4 of 25

   When must all food handlers in a category one or two business be trained or have the right skills?

   • AWithin 12 months of starting
   • BBefore they handle high-risk foods
   • COnly if they handle cash
   • DOnly after an inspection
   Show answer

   Answer: B. Before they handle high-risk foods

   FSANZ says all food handlers must complete a food safety course, or have appropriate skills and knowledge, before handling high-risk foods.

5. Question 5 of 25

   How long must a category one business keep its Standard 3.2.2A records?

   • ARecords can be thrown out daily
   • BAt least 1 week
   • CAt least 3 months
   • DAt least 10 years
   Show answer

   Answer: C. At least 3 months

   Under Standard 3.2.2A, records of prescribed activities must be kept for at least 3 months.

6. Question 6 of 25

   How often should a category one business make its food safety records?

   • AOnce a year
   • BOnly when the FSS is on leave
   • COn each day it carries out prescribed activities
   • DOnly after a complaint
   Show answer

   Answer: C. On each day it carries out prescribed activities

   FSANZ says records should be made on each day the business carries out prescribed activities, such as receiving or cooling food.

7. Question 7 of 25

   What should each Standard 3.2.2A record include?

   • AThe customer's name
   • BThe price of the food
   • CThe date, the time if relevant, and the food or activity
   • DThe staff member's home address
   Show answer

   Answer: C. The date, the time if relevant, and the food or activity

   Each record should show the date, and time if it matters, and the food or activity it relates to.

8. Question 8 of 25

   Which of these can count as a record under Standard 3.2.2A?

   • AA verbal promise from the chef that it was done
   • BA photo of the menu board taken at opening time
   • CTemperature notes written on a delivery invoice
   • DA copy of the weekly staff roster for the kitchen
   Show answer

   Answer: C. Temperature notes written on a delivery invoice

   Records can take many forms, including templates, notes on invoices, data logger graphs, photos or video, as long as they are kept for the required time.

9. Question 9 of 25

   A business has no written record of sanitising. How else might it show an authorised officer it is managing the risk?

   • ABy showing the officer the sanitising being done
   • BIt cannot, so it must close
   • CBy showing a sales report
   • DBy telling the officer that sanitising is always done
   Show answer

   Answer: A. By showing the officer the sanitising being done

   FSANZ says a business may not need a record if it can otherwise show compliance, for example by demonstrating the activity or walking through an SOP.

10. Question 10 of 25

    What temperatures does Standard 3.2.2 set for keeping potentially hazardous food?

    • A5°C or colder, or 60°C or hotter
    • B0°C or colder, or 100°C or hotter
    • C10°C or colder, or 40°C or hotter
    • D8°C or colder, or 50°C or hotter
    Show answer

    Answer: A. 5°C or colder, or 60°C or hotter

    Potentially hazardous food must be kept at 5°C or below, or 60°C or above, unless the business can show another safe method such as the 2-hour/4-hour rule.

11. Question 11 of 25

    A pot of cooked curry is at 60°C at 2:00 pm. By what time must it be at 5°C or colder?

    • A8:00 pm
    • B4:00 pm
    • C10:00 pm
    • D6:00 pm
    Show answer

    Answer: A. 8:00 pm

    Cooked food must cool from 60°C to 21°C within 2 hours, then to 5°C within a further 4 hours, so the latest time is 8:00 pm.

12. Question 12 of 25

    Leftover soup will be hot-held in a bain-marie. How should it be reheated?

    • AHeat it quickly on the stove or in a microwave to 60°C or hotter first
    • BLeave it on the bench for a few hours until it reaches room temperature
    • CPut it straight into the bain-marie from the fridge to warm up slowly
    • DHeat it to 40°C
    Show answer

    Answer: A. Heat it quickly on the stove or in a microwave to 60°C or hotter first

    FSANZ says not to use bain-maries or pie warmers to reheat, because they are too slow. Reheat quickly to at least 60°C first.

13. Question 13 of 25

    How accurate must a food business's probe thermometer be under the national raw egg guidelines?

    • ATo within 1°C
    • BTo within 10°C
    • CTo within 5°C
    • DAccuracy does not matter
    Show answer

    Answer: A. To within 1°C

    The guidelines say thermometers must be accurate to plus or minus 1°C and should be checked at the ice point and boiling point.

14. Question 14 of 25

    A tray of eggs arrives with some cracked and dirty eggs. What should you do?

    • AWash the dirty eggs and use them
    • BStore them separately for staff meals
    • CReject the cracked and dirty eggs
    • DUse them only in cakes
    Show answer

    Answer: C. Reject the cracked and dirty eggs

    Cracked or dirty eggs can carry Salmonella. The guidelines say to reject them and accept only clean, crack-free, in-date eggs from accredited suppliers.

15. Question 15 of 25

    Which Food Standards Code standard prohibits the sale of cracked or dirty eggs?

    • AStandard 3.2.3
    • BStandard 4.5.1
    • CStandard 1.2.3
    • DStandard 2.2.2
    Show answer

    Answer: D. Standard 2.2.2

    The national raw egg guidelines say Standard 2.2.2 prohibits the sale of cracked or dirty eggs and requires producer identification on eggs.

16. Question 16 of 25

    At what temperature should whole eggs in the shell be stored in a food business?

    • A5°C or below
    • B21°C or below
    • CRoom temperature
    • D15°C or below
    Show answer

    Answer: A. 5°C or below

    The guidelines say to store whole eggs at 5°C or below, avoid temperature changes and take out only what is needed for service.

17. Question 17 of 25

    Should a food business wash eggs before storing them?

    • AYes, in sanitiser
    • BNo, eggs should not be washed
    • CYes, always in hot water
    • DOnly brown eggs
    Show answer

    Answer: B. No, eggs should not be washed

    The national guidelines say not to wash eggs. Instead, reject dirty eggs when they are delivered.

18. Question 18 of 25

    What is the safe way to separate egg yolks from whites?

    • AUse a clean, sanitised egg separator
    • BCrack many eggs into a bowl and strain out the shell
    • CPass the yolk back and forth between the shell halves
    • DUse bare hands
    Show answer

    Answer: A. Use a clean, sanitised egg separator

    Shells can carry Salmonella, so never separate eggs using the shell or bare hands. Use a sanitised separator or a gloved-hand method.

19. Question 19 of 25

    A cook wants to save the egg whites left over from lunch for tomorrow. What do the guidelines say?

    • APool them in a covered jug at room temperature
    • BMix them into tomorrow's batch of fresh egg whites
    • CPut them back into clean shells and refrigerate them
    • DDo not pool fresh egg whites or yolks for later use
    Show answer

    Answer: D. Do not pool fresh egg whites or yolks for later use

    The guidelines say not to pool fresh egg pulp for later use. Dispose of fresh pulp at the end of each service and make fresh batches.

20. Question 20 of 25

    A cafe makes its own raw egg aioli. What pH should it be acidified to?

    • ApH 7.0
    • BAbove pH 5.5
    • CBelow pH 4.2
    • DpH 6.5
    Show answer

    Answer: C. Below pH 4.2

    The guidelines say to acidify raw egg products to below pH 4.2 with vinegar or lemon juice, and to check with a pH meter or strips.

21. Question 21 of 25

    Does acidifying a raw egg sauce make it completely safe?

    • AYes, if it is left out overnight
    • BYes, if it is stirred well
    • CNo, it only slows the growth of Salmonella
    • DYes, it kills all bacteria at once
    Show answer

    Answer: C. No, it only slows the growth of Salmonella

    The guidelines warn that acidification does not make food safe. It slows Salmonella growth, so temperature and time controls are still needed.

22. Question 22 of 25

    How long can an acidified raw egg mayonnaise made in house be kept?

    • AUp to 7 days, as long as it stays at 5°C or below
    • BUntil it starts to smell sour or change colour
    • CUp to 1 month if it is kept in the freezer
    • DDiscard it at the end of the day, within 24 hours
    Show answer

    Answer: D. Discard it at the end of the day, within 24 hours

    The guidelines say to make acidified raw egg products fresh each day and discard them at the end of the day, within a maximum of 24 hours.

23. Question 23 of 25

    The tub of raw egg aioli is half empty. Can you top it up with a fresh batch?

    • AYes, if the new batch is colder
    • BNo, do not top up or mix batches
    • CYes, once a day
    • DYes, it saves time
    Show answer

    Answer: B. No, do not top up or mix batches

    Mixing batches means old product can stay in the tub too long. The guidelines say not to top up or mix batches of raw egg products.

24. Question 24 of 25

    An aged care kitchen wants to serve a mousse made with egg. What should it use?

    • ACommercial products or pasteurised eggs
    • BRaw shell eggs from any farm
    • CCracked eggs, as they are cheaper
    • DDuck eggs only
    Show answer

    Answer: A. Commercial products or pasteurised eggs

    Businesses serving vulnerable people should use only commercial raw or lightly cooked egg products or pasteurised eggs.

25. Question 25 of 25

    For a dessert that cannot be acidified, to what temperature can the egg be heated in another liquid ingredient?

    • A72°C
    • B100°C
    • C55°C
    • D40°C
    Show answer

    Answer: A. 72°C

    The guidelines allow heating the egg in another liquid over low heat, stirring constantly, until it reaches 72°C, if pasteurised eggs are not used.

Keyboard: 1–4 to answer, Enter for the next question.

The real test: No public exam bank. An approved RTO trains and assesses you on the units of competency and the four NSW key focus areas, then issues the NSW FSS certificate.