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.

NZ Food Safety Practice Questions 2026

第1题，共25题

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

The Consumer Guarantees Act 1993
The Sale and Supply of Alcohol Act 2012
The Food Act 2014
The Health and Safety at Work Act 2015

显示答案

答案: C. The Food Act 2014

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

第2题，共25题

Since when has the Food Act 2014 been in force?

January 2014
July 2020
March 2016
March 2024

显示答案

答案: C. March 2016

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

第3题，共25题

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

Everyone who sells or provides food
Only MPI
Only restaurant owners
Only the person who grew the food

显示答案

答案: A. Everyone who sells or provides food

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

第4题，共25题

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

Food that is sold in a shop
Food that is cheap
Food that is organic
Food that will not make people sick

显示答案

答案: D. Food that will not make people sick

Safe food is food that will not make people sick.

第5题，共25题

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

Food grown in New Zealand
Food that meets composition, labelling and identification rules and is in the right condition
Food that is low in fat
Food that tastes good

显示答案

答案: 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.

第6题，共25题

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

Every business has exactly the same rules
It depends on the size of the building
It uses a sliding scale based on food safety risk
It depends on the number of staff

显示答案

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

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

第7题，共25题

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

Only the restaurant must be checked
The food truck has no rules
They follow the same rules, because the Act looks at the food process, not the premises
The restaurant has no rules

显示答案

答案: 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.

第8题，共25题

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

A building warrant of fitness
A national programme only
A food control plan (FCP)
No plan at all

显示答案

答案: C. A food control plan (FCP)

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

第9题，共25题

What is a national programme under the Food Act?

A plan for exporters only
Food safety rules for medium- and low-risk businesses
A TV advertising campaign
A loan scheme for cafés

显示答案

答案: 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.

第10题，共25题

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

A food control plan
National programme 1
No registration needed
An export plan

显示答案

答案: A. A food control plan

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

第11题，共25题

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

A custom food control plan
National programme 3
National programme 2
No rules at all

显示答案

答案: C. National programme 2

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

第12题，共25题

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

It does not need to register
With the Police
With the local council
With Inland Revenue only

显示答案

答案: C. With the local council

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

第13题，共25题

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

With MPI
With WorkSafe
With the local council
With the Police

显示答案

答案: A. With MPI

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

第14题，共25题

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

Any staff member
The local council or an independent verifier
The customers
The Police

显示答案

答案: B. The local council or an independent verifier

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

第15题，共25题

What decides how often a food business gets checked?

How old the building is
Its number of tables
Its risk level and how well it is doing
The owner's age

显示答案

答案: 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.

第16题，共25题

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

The price of the menu
How modern the kitchen looks
The number of online reviews
Good food safety practices and record keeping

显示答案

答案: 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.

第17题，共25题

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

SafeFood Check
Kitchen Compass
My Food Rules
Food Finder

显示答案

答案: 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.

第18题，共25题

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

The business's bank
The chief executive of MPI
The local mayor
Any customer

显示答案

答案: B. The chief executive of MPI

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

第19题，共25题

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

The five food groups for health
The measures a verifier pays most attention to
Five rules for food prices
The five best-selling foods

显示答案

答案: 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.

第20题，共25题

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

Give them a menu to read
Let them work it out alone
Have them read the food control plan and buddy them with experienced staff
Train them only after a complaint

显示答案

答案: 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.

第21题，共25题

What is the first step of good handwashing?

Wet your hands under running water
Rub your hands with soap while dry
Use only hand sanitiser
Dry your hands on your apron

显示答案

答案: A. Wet your hands under running water

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

第22题，共25题

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

2 minutes
5 seconds
20 seconds
2 seconds

显示答案

答案: C. 20 seconds

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

第23题，共25题

What is the last step of good handwashing?

Rinse your hands again in a sink of food water
Dry your hands thoroughly
Wipe your hands on your clothes
Shake your hands and start work

显示答案

答案: B. Dry your hands thoroughly

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

第24题，共25题

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

Through the fridge light
Through people, mostly their hands
Through the menu
Through the price labels

显示答案

答案: B. Through people, mostly their hands

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

第25题，共25题

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

To make washing up faster
To keep the colours of food apart
To stop bacteria spreading from raw food to cooked food
Because raw food is heavier

显示答案

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

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

NZ Food Safety Practice Questions 2026

快速解答

考前须知

常见问题

资料来源

相关测试