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NZ Food Safety Practice Questions 2026

New Zealand has no single national food handler exam. Under the Food Act 2014, food businesses must keep food safe and suitable and make sure their staff are trained, and MPI offers free online training modules. These practice questions cover the Food Act, registration and checks, and MPI's top 5 food safety factors.

  • Higiena żywności
  • Nowa Zelandia
  • Pytania: 50
  • Sprawdzono 11 października 2026

W skrócie

Aby zdać: 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. Nie ma limitu czasu. Egzamin przeprowadza: Ministry for Primary Industries (MPI), New Zealand Food Safety; local councils and verifiers. Ćwicz tu za darmo na 50 pytaniach, każde z odpowiedzią i wyjaśnieniem. Sprawdzono z oficjalnymi źródłami 11 października 2026.

Przeczytaj, zanim zaczniesz ćwiczyćZacznij od przewodnika NZ Food Safety Study Guide: przystępne notatki, rysunki i liczby do zapamiętania.

  1. Pytanie 1 z 25

    Which law sets the food safety rules for businesses that make or sell food in New Zealand?
    Pokaż odpowiedź

    Odpowiedź: C. The Food Act 2014

    The Food Act 2014 helps make sure food sold in New Zealand is safe and suitable.

  2. Pytanie 2 z 25

    Since when has the Food Act 2014 been in force?
    Pokaż odpowiedź

    Odpowiedź: C. March 2016

    Although passed in 2014, the Act has been in force since March 2016.

  3. Pytanie 3 z 25

    Under the Food Act 2014, who has a duty to make sure food is safe and suitable?
    Pokaż odpowiedź

    Odpowiedź: A. Everyone who sells or provides food

    The Act places a duty on everyone in the food industry who sells or provides food.

  4. Pytanie 4 z 25

    What does "safe" food mean under the Food Act?
    Pokaż odpowiedź

    Odpowiedź: D. Food that will not make people sick

    Safe food is food that will not make people sick.

  5. Pytanie 5 z 25

    What does "suitable" food mean under the Food Act?
    Pokaż odpowiedź

    Odpowiedź: B. Food that meets composition, labelling and identification rules and is in the right condition

    Suitable food meets compositional, labelling and identification requirements and is in the right condition for its use.

  6. Pytanie 6 z 25

    How does the Food Act 2014 decide how strict the rules are for a business?
    Pokaż odpowiedź

    Odpowiedź: C. It uses a sliding scale based on food safety risk

    Higher-risk businesses have more requirements and more checks than lower-risk ones.

  7. Pytanie 7 z 25

    A food truck and a restaurant make the same kind of food. What does the Food Act say?
    Pokaż odpowiedź

    Odpowiedź: C. They follow the same rules, because the Act looks at the food process, not the premises

    The Act focuses on how food is made and handled rather than the premises, so a food truck follows the same rules as a restaurant.

  8. Pytanie 8 z 25

    Which food safety measure is used by higher-risk food businesses?
    Pokaż odpowiedź

    Odpowiedź: C. A food control plan (FCP)

    Higher-risk businesses use a written food control plan to manage food safety day to day.

  9. Pytanie 9 z 25

    What is a national programme under the Food Act?
    Pokaż odpowiedź

    Odpowiedź: B. Food safety rules for medium- and low-risk businesses

    National programmes are for medium- and low-risk businesses. They do not need a written plan but must register, meet standards, keep some records and be checked.

  10. Pytanie 10 z 25

    Which plan or programme does a restaurant or café usually use?
    Pokaż odpowiedź

    Odpowiedź: A. A food control plan

    MPI lists food service businesses such as restaurants and cafés under food control plans.

  11. Pytanie 11 z 25

    Which plan or programme does MPI list for a bakery that makes bread only?
    Pokaż odpowiedź

    Odpowiedź: C. National programme 2

    MPI's top 5 page lists bakeries making bread only under national programme 2 (NP2).

  12. Pytanie 12 z 25

    Where does a small café in one council area usually register under the Food Act?
    Pokaż odpowiedź

    Odpowiedź: C. With the local council

    Businesses using a template food control plan or national programme in one council area register with their local council.

  13. Pytanie 13 z 25

    Where must a business with a custom food control plan register?
    Pokaż odpowiedź

    Odpowiedź: A. With MPI

    Custom food control plans are registered with MPI wherever the business is.

  14. Pytanie 14 z 25

    Who carries out the checks (verification) of food businesses?
    Pokaż odpowiedź

    Odpowiedź: B. The local council or an independent verifier

    Checks are done by someone from a local council or an independent verifier.

  15. Pytanie 15 z 25

    What decides how often a food business gets checked?
    Pokaż odpowiedź

    Odpowiedź: C. Its risk level and how well it is doing

    How often you are checked depends on whether you are high or low risk. Businesses doing well are checked less often.

  16. Pytanie 16 z 25

    What do verifiers mainly focus on when they check a food business?
    Pokaż odpowiedź

    Odpowiedź: D. Good food safety practices and record keeping

    Verifiers focus on following good food safety practices and keeping records, not on how the kitchen looks.

  17. Pytanie 17 z 25

    Which online MPI tool tells you which plan or programme your food business needs?
    Pokaż odpowiedź

    Odpowiedź: C. My Food Rules

    The My Food Rules tool tells you which plan or programme to use, where to register and who can verify you.

  18. Pytanie 18 z 25

    Who can now direct a food recall under the Food Act 2014?
    Pokaż odpowiedź

    Odpowiedź: B. The chief executive of MPI

    The Act lets the MPI chief executive direct a recall. Before, only the Minister for Food Safety could.

  19. Pytanie 19 z 25

    What are MPI's "top 5 food safety factors"?
    Pokaż odpowiedź

    Odpowiedź: B. The measures a verifier pays most attention to

    The top 5 factors are what your verifier will focus on, but they are not every legal requirement.

  20. Pytanie 20 z 25

    What is one way to train new staff in food safety?
    Pokaż odpowiedź

    Odpowiedź: C. Have them read the food control plan and buddy them with experienced staff

    MPI suggests new staff review the food control plan and work alongside experienced workers.

  21. Pytanie 21 z 25

    What is the first step of good handwashing?
    Pokaż odpowiedź

    Odpowiedź: A. Wet your hands under running water

    The four steps are: wet, rub with soap for 20 seconds, rinse, and dry thoroughly.

  22. Pytanie 22 z 25

    How long should you rub your hands with soap when washing them?
    Pokaż odpowiedź

    Odpowiedź: C. 20 seconds

    Rub hands with soap for 20 seconds before rinsing and drying thoroughly.

  23. Pytanie 23 z 25

    What is the last step of good handwashing?
    Pokaż odpowiedź

    Odpowiedź: B. Dry your hands thoroughly

    Wet hands spread bacteria more easily, so dry them thoroughly as the final step.

  24. Pytanie 24 z 25

    What is one of the most common ways bacteria get into food?
    Pokaż odpowiedź

    Odpowiedź: B. Through people, mostly their hands

    People, mostly through their hands, are one of the most common ways bacteria get into food.

  25. Pytanie 25 z 25

    Why should you use separate equipment for raw and cooked food?
    Pokaż odpowiedź

    Odpowiedź: C. To stop bacteria spreading from raw food to cooked food

    Separation stops bacteria spreading. Keep cooked food away from raw food.

Co warto wiedzieć przed egzaminem

  • The Food Act 2014 has been in force since March 2016. Everyone who sells or provides food must make sure it is safe and suitable.
  • Higher-risk businesses use a food control plan; medium- and low-risk businesses follow a national programme.
  • Businesses register with their local council or MPI. Custom food control plans are always registered with MPI.
  • Cook food to at least 75°C, keep hot food above 60°C and store chilled food below 5°C.
  • Food left in the 5°C to 60°C danger zone for more than 4 hours must be thrown out.
  • Wash hands in four steps: wet, rub with soap for 20 seconds, rinse and dry thoroughly.

Najczęściej zadawane pytania

Do I need a food handler certificate to work in a New Zealand kitchen?

There is no single national food handler exam. Your business must make sure staff know how to keep food safe, and MPI's free online modules give a certificate of completion.

What is the food danger zone in New Zealand?

MPI says harmful bacteria grow best between 5°C and 60°C. Keep cold food below 5°C and hot food above 60°C.

What is the 2-hour/4-hour rule?

Food in the danger zone for under 2 hours can be served, chilled or heated to 75°C. From 2 to 4 hours, serve it or heat it to 75°C, but do not chill it. After 4 hours, throw it out.

What is the difference between a food control plan and a national programme?

A food control plan is a written plan for higher-risk businesses such as restaurants. National programmes are rules for medium- and low-risk businesses, which do not need a written plan but must register and be checked.

Who checks food businesses?

A verifier from the local council or an independent verifier. How often depends on your risk level and how well you are doing.

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