NZ Food Safety Practice Questions 2026: Test próbny 2

1. Pytanie 1 z 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
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   Odpowiedź: 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. Pytanie 2 z 25

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

   • ASesame
   • BRice
   • CPotato
   • DCarrot
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   Odpowiedź: A. Sesame

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

3. Pytanie 3 z 25

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

   • AApples
   • BChicken
   • COlive oil
   • DCrustaceans, such as prawns
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   Odpowiedź: D. Crustaceans, such as prawns

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

4. Pytanie 4 z 25

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

   • APeanuts
   • BCoconut water
   • CChickpeas
   • DCashews
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   Odpowiedź: D. Cashews

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

5. Pytanie 5 z 25

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

   • A100°C
   • B75°C
   • C50°C
   • D60°C
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   Odpowiedź: B. 75°C

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

6. Pytanie 6 z 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
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   Odpowiedź: A. Above 60°C

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

7. Pytanie 7 z 25

   At what temperature should chilled food be stored?

   • ABelow 15°C
   • BBelow 5°C
   • CBelow 10°C
   • DBelow 20°C
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   Odpowiedź: B. Below 5°C

   Chill food and store it below 5°C.

8. Pytanie 8 z 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
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   Odpowiedź: C. 5°C to 60°C

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

9. Pytanie 9 z 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
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   Odpowiedź: B. In the centre of the food

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

10. Pytanie 10 z 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
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    Odpowiedź: 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. Pytanie 11 z 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
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    Odpowiedź: 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. Pytanie 12 z 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
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    Odpowiedź: A. Throw it out

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

13. Pytanie 13 z 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
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    Odpowiedź: D. They can double every 20 minutes

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

14. Pytanie 14 z 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
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    Odpowiedź: A. Up to two hours

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

15. Pytanie 15 z 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
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    Odpowiedź: A. Removes dirt and helps stop bacteria growing

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

16. Pytanie 16 z 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
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    Odpowiedź: A. Cleaning and sanitising

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

17. Pytanie 17 z 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
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    Odpowiedź: 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. Pytanie 18 z 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
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    Odpowiedź: 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. Pytanie 19 z 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
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    Odpowiedź: 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. Pytanie 20 z 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
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    Odpowiedź: 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. Pytanie 21 z 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
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    Odpowiedź: B. Wash hands properly

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

22. Pytanie 22 z 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
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    Odpowiedź: 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. Pytanie 23 z 25

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

    • AMenu pricing
    • BPersonal hygiene
    • CRestaurant marketing
    • DWine tasting
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    Odpowiedź: B. Personal hygiene

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

24. Pytanie 24 z 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
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    Odpowiedź: 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. Pytanie 25 z 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
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    Odpowiedź: D. Your local council

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

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

Prawdziwy egzamin: 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.