NSW Food Safety Supervisor Practice Test 2026: Practice test 3

1. Question 1 of 25

   How should a raw egg product made in house be labelled?

   • AWith the chef's name only
   • BWith "raw egg product" and the date
   • CWith the price only
   • DIt does not need a label
   Show answer

   Answer: B. With "raw egg product" and the date

   The guidelines say to label raw egg products with the words raw egg product and the date, and to keep a batch record.

2. Question 2 of 25

   When should a food handler wash their hands when working with raw eggs?

   • ABefore and after handling raw eggs
   • BNever, gloves are enough
   • COnly at the end of the shift
   • DOnly if the egg breaks
   Show answer

   Answer: A. Before and after handling raw eggs

   Raw eggs can carry Salmonella on the shell and inside. Wash and dry your hands before and after handling them.

3. Question 3 of 25

   A warm-held hollandaise sauce made with lightly cooked egg is on the pass. When should it be thrown out?

   • ANever, if it stays warm
   • BAfter 8 hours
   • CAfter 2 hours
   • DAt the end of the week
   Show answer

   Answer: C. After 2 hours

   The guidelines say lightly cooked warm-held sauces such as hollandaise should be made just before service and discarded after 2 hours.

4. Question 4 of 25

   What is the difference between cleaning and sanitising?

   • ACleaning removes dirt and grease; sanitising destroys microorganisms
   • BSanitising removes dirt and grease; cleaning destroys microorganisms
   • CThey are the same thing, just with different names
   • DCleaning is only for floors
   Show answer

   Answer: A. Cleaning removes dirt and grease; sanitising destroys microorganisms

   Cleaning removes dirt, grease and food waste. Sanitising destroys microorganisms, and items must be cleaned before they are sanitised.

5. Question 5 of 25

   Which hot water treatment sanitises utensils, according to FSANZ?

   • ASoak at 60°C for 2 seconds
   • BSoak at 77°C for 30 seconds
   • CRinse at 40°C for 1 minute
   • DSoak at 50°C for 5 seconds
   Show answer

   Answer: B. Soak at 77°C for 30 seconds

   FSANZ says items can be sanitised by soaking in hot water at 77°C for 30 seconds, after they have been cleaned.

6. Question 6 of 25

   What strength of alcohol can be used to sanitise items?

   • A70% isopropyl alcohol or ethanol
   • BAny beer or wine
   • C100% vinegar
   • D10% alcohol
   Show answer

   Answer: A. 70% isopropyl alcohol or ethanol

   FSANZ lists saturating items with 70% isopropyl alcohol or ethanol as one way to sanitise.

7. Question 7 of 25

   How long can a diluted bleach sanitising solution be used?

   • AUp to 24 hours, then discard it
   • BUntil it runs out
   • CUp to 1 month
   • DUp to 1 week
   Show answer

   Answer: A. Up to 24 hours, then discard it

   FSANZ says to discard diluted bleach after 24 hours, and to use plain bleach so items are not tainted.

8. Question 8 of 25

   What is the best way to dry dishes after washing and sanitising?

   • AWith a tea towel
   • BWith an apron
   • CLet them air-dry
   • DWith paper towels used earlier
   Show answer

   Answer: C. Let them air-dry

   FSANZ says air-drying is the best way to dry items after they have been cleaned and sanitised.

9. Question 9 of 25

   Before sanitising a meat slicer, what should you do where possible?

   • AWipe only the handle and the outside of the guard
   • BTake off parts such as the blade to reach all surfaces
   • CCover it with plastic wrap until the next time it is used
   • DSpray sanitiser on it once while the blade is running
   Show answer

   Answer: B. Take off parts such as the blade to reach all surfaces

   FSANZ advises removing parts such as slicer blades and stick blender shafts, so every food contact surface can be cleaned and sanitised.

10. Question 10 of 25

    A customer asks about allergens in an unpackaged cafe meal. What must the business do?

    • ATell them to check the business website when they get home
    • BNothing, because unpackaged food is exempt from all allergen rules
    • CShow allergen information with the food or give it on request
    • DGuess based on the menu description and the dish name
    Show answer

    Answer: C. Show allergen information with the food or give it on request

    Allergen declarations for unpackaged food must be shown with the food or provided to the buyer on request, using the required names.

11. Question 11 of 25

    How must tree nuts be declared as allergens in Australia?

    • AOnly if they are roasted or used in large amounts
    • BThey do not need to be declared on unpackaged food
    • CAs one group, using the single word nuts or tree nuts
    • DEach one by name, such as almond or cashew
    Show answer

    Answer: D. Each one by name, such as almond or cashew

    Tree nuts must be declared individually by name: almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, pine nut and walnut.

12. Question 12 of 25

    Which of these is a declarable allergen in Australia?

    • APotato
    • BLupin
    • CTomato
    • DRice
    Show answer

    Answer: B. Lupin

    Lupin is on the list of allergens that must be declared, along with foods like wheat, fish, crustacean, mollusc, egg, milk, peanut, soy and sesame.

13. Question 13 of 25

    When must sulphites be declared?

    • AAlways, in any amount
    • BOnly when the food is sold in wine or beer
    • CWhen added at 10 mg/kg or more
    • DNever
    Show answer

    Answer: C. When added at 10 mg/kg or more

    Added sulphites must be declared when they are present at 10 mg/kg or more.

14. Question 14 of 25

    When must barley, oats or rye be declared as allergens?

    • AOnly when they contain gluten
    • BOnly when cooked
    • CNever
    • DAlways
    Show answer

    Answer: A. Only when they contain gluten

    Barley, oats and rye are declared only if they contain gluten. Wheat must always be declared.

15. Question 15 of 25

    Which standard requires allergen information to be provided for unpackaged food, such as restaurant meals?

    • AStandard 1.2.1
    • BStandard 3.2.3
    • CStandard 4.2.5
    • DStandard 2.9.1
    Show answer

    Answer: A. Standard 1.2.1

    FSANZ says Standard 1.2.1 requires allergen information to be provided for unpackaged food, such as food sold in a restaurant.

16. Question 16 of 25

    Who should be trained in food allergen risks, management and communication?

    • AOnly the chef
    • BAll staff
    • COnly the owner
    • DOnly delivery drivers
    Show answer

    Answer: B. All staff

    The Allergen Collaboration's key message is to train all staff in food allergen risks, management and communication.

17. Question 17 of 25

    Under section 13 of the Food Act 2003 (NSW), which conduct is an offence?

    • ASelling food at a high price
    • BUsing a cash register
    • CHandling food in a way you know, or ought reasonably to know, is likely to make it unsafe
    • DClosing early on public holidays
    Show answer

    Answer: C. Handling food in a way you know, or ought reasonably to know, is likely to make it unsafe

    Section 13 makes it an offence to handle food in a way that you know, or ought reasonably to know, is likely to make it unsafe.

18. Question 18 of 25

    Which Food Act 2003 (NSW) offence covers selling food that is unsafe?

    • ASection 44
    • BSection 150
    • CSection 14
    • DSection 106G
    Show answer

    Answer: C. Section 14

    Section 14 covers selling unsafe food, with a higher-tier offence for knowing conduct and one for what you ought reasonably to know.

19. Question 19 of 25

    A shop sells food that is unsuitable, such as food with a foreign object, but it would not make anyone sick. Can that still be an offence?

    • AYes, unsuitable food is an offence even if it is safe
    • BOnly if a customer is injured and makes a complaint
    • COnly in restaurants, not in shops or takeaways
    • DNo, only food that could make someone sick is an offence
    Show answer

    Answer: A. Yes, unsuitable food is an offence even if it is safe

    Section 17 of the Food Act makes handling or selling unsuitable food an offence whether or not the food is also unsafe.

20. Question 20 of 25

    A menu says a dish is gluten free when it is not. Which kind of Food Act offence could this be?

    • AA parking or traffic offence by the owner
    • BA breach of the venue's liquor licence
    • CMisleading conduct about food
    • DNo offence at all, since it is only a menu
    Show answer

    Answer: C. Misleading conduct about food

    The Food Act makes misleading conduct about food an offence, and falsely describing food is more serious if a consumer relying on it is likely to be harmed.

21. Question 21 of 25

    A customer orders beef and is served a cheaper meat. Which Food Act offence may apply?

    • ANo offence, because both meats are safe to eat
    • BSelling equipment that would make food unsafe
    • CFood not of the nature or substance demanded
    • DFailing to notify the council of a new business
    Show answer

    Answer: C. Food not of the nature or substance demanded

    Section 19 makes it an offence to sell food that is not of the nature or substance the purchaser demanded.

22. Question 22 of 25

    Failing to follow the Food Standards Code, including Standard 3.2.2A, is an offence under which part of NSW law?

    • AThe Liquor Act only
    • BNo NSW law covers this
    • CThe Road Rules
    • DSection 21 of the Food Act 2003
    Show answer

    Answer: D. Section 21 of the Food Act 2003

    Section 21 of the Food Act makes it an offence to fail to comply with the Food Standards Code, which includes the food safety standards.

23. Question 23 of 25

    What does the NSW Food Authority publish on its Name and Shame register?

    • ALists of menus approved in advance by the Food Authority
    • BAward-winning recipes from top NSW restaurants
    • CFood businesses that have broken food safety laws
    • DJob ads for chefs and kitchen hands across NSW
    Show answer

    Answer: C. Food businesses that have broken food safety laws

    The NSW Food Authority publishes details of food businesses that have breached food safety laws, such as penalty notices, on its Name and Shame register.

24. Question 24 of 25

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

    • ATell the supervisor and stop handling food until well
    • BKeep working, but wear gloves and wash hands more often
    • CTell only a coworker and keep working on the cold food
    • DWork in the cool room, away from the cooking line
    Show answer

    Answer: A. Tell the supervisor and stop handling food until well

    Food handlers must tell their supervisor if they know or suspect they have gastro, and must not handle food while they could contaminate it.

25. Question 25 of 25

    A plumber needs to fix a sink in the kitchen during service. What should the supervisor do?

    • AClose the business for a week
    • BLet them work unsupervised
    • CSupervise them so they do not touch food or food surfaces
    • DAsk them to taste the food
    Show answer

    Answer: C. Supervise them so they do not touch food or food surfaces

    Standard 3.2.2 says visitors such as tradespeople in food areas should be supervised so they do not contaminate food or surfaces.

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.