How many questions are in the Use Hygienic Practices for Food Safety practice test?

Each practice test has 25 questions drawn at random from a pool of 105, with a 30-minute practice timer. Check the current official format with Food Standards Australia New Zealand (FSANZ).

Use Hygienic Practices for Food Safety practice test

Q: What pass mark does the Use Hygienic Practices for Food Safety practice test use?

This practice test marks a pass at 100%. Practice questions on the knowledge behind SITXFSA005 (use hygienic practices for food safety): FSANZ Standards 3.2.2 and 3.2.2A, temperature control and the 2-hour/4-hour rule, cross-contamination, cleaning and sanitising, personal hygiene and reporting illness. Not an official exam: your RTO assesses this unit.

Q: Between which two temperatures does potentially hazardous food sit in the 'temperature danger zone', where bacteria can grow to unsafe levels?

Between 5°C and 60°C.. Explanation: FSANZ describes the temperature danger zone as the range between 5°C and 60°C. Potentially hazardous food must be kept at 5°C or colder, or 60°C or hotter. 75°C is a recommended cooking temperature, not the edge of the zone.

Q: In Safe Food Australia's cooling diagram, between which temperatures is the growth of pathogenic bacteria greatest?

Between 21°C and 60°C.. Explanation: The guide states that growth of pathogenic bacteria is greatest at 21°C to 60°C, which is why cooked food must fall from 60°C to 21°C within 2 hours. Growth slows below 21°C but only stops at 5°C or colder.

Q: At what temperature must potentially hazardous food be stored in a commercial refrigerator?

At 5°C or colder.. Explanation: FSANZ guidance: store potentially hazardous food at 5°C or colder and check it with a thermometer. Figures such as 8°C or 10°C are not Australian limits.

Q: What does the Food Standards Code guidance say about the temperature at which potentially hazardous food must be kept frozen?

It must stay frozen hard; no specific temperature is set.. Explanation: Safe Food Australia says a temperature for frozen food has not been specified. 'Frozen' does not include partly thawed, so food must stay frozen hard. -18°C is common good practice but is not the legal test.

Q: At what minimum temperature must hot potentially hazardous food, such as curries or roast meats, be kept for display and service?

At 60°C or hotter.. Explanation: Potentially hazardous food on display must be at 60°C or above (or 5°C or below) unless the business can show another temperature is safe. Holding at 45°C to 55°C leaves food in the danger zone.

Food handler unit SITXFSA005

AUSFood Safety

Practice Timed exam Flashcards

Questions per test: 25
Question pool: 105 source-checked
Practice timer: 30 minutes
Practice pass mark: 100%

Timer and pass mark are our practice settings, not the official rules. Authority: Food Standards Australia New Zealand (FSANZ). Review your mistakes bank →

Practice questions on the knowledge behind SITXFSA005 (use hygienic practices for food safety): FSANZ Standards 3.2.2 and 3.2.2A, temperature control and the 2-hour/4-hour rule, cross-contamination, cleaning and sanitising, personal hygiene and reporting illness. Not an official exam: your RTO assesses this unit.

5 Most Common Use Hygienic Practices for Food Safety Sample Questions & Answers

Preview 5 practice questions with answers and explanations that name their source.

Sample Question 1 of 5The Temperature Danger Zone

Between which two temperatures does potentially hazardous food sit in the 'temperature danger zone', where bacteria can grow to unsafe levels?

ABetween 0°C and 60°C.

BBetween 5°C and 75°C.

CBetween 8°C and 63°C.

DBetween 5°C and 60°C.

Answer & Source:

FSANZ describes the temperature danger zone as the range between 5°C and 60°C. Potentially hazardous food must be kept at 5°C or colder, or 60°C or hotter. 75°C is a recommended cooking temperature, not the edge of the zone.

Sample Question 2 of 5Rapid Bacterial Growth Range

In Safe Food Australia's cooling diagram, between which temperatures is the growth of pathogenic bacteria greatest?

ABetween 21°C and 60°C.

BBetween 5°C and 21°C.

CBetween 0°C and 5°C.

DBetween 60°C and 75°C.

Answer & Source:

The guide states that growth of pathogenic bacteria is greatest at 21°C to 60°C, which is why cooked food must fall from 60°C to 21°C within 2 hours. Growth slows below 21°C but only stops at 5°C or colder.

Sample Question 3 of 5Cold Storage Temperature

At what temperature must potentially hazardous food be stored in a commercial refrigerator?

AAt 8°C or colder.

BAt 5°C or colder.

CAt 0°C or colder.

DAt 10°C or colder.

Answer & Source:

FSANZ guidance: store potentially hazardous food at 5°C or colder and check it with a thermometer. Figures such as 8°C or 10°C are not Australian limits.

Sample Question 4 of 5Frozen Storage Temperature

What does the Food Standards Code guidance say about the temperature at which potentially hazardous food must be kept frozen?

AIt must stay frozen hard; no specific temperature is set.

BIt must be at -18°C or colder, as set out in Standard 3.2.2.

CIt must be at -5°C or colder, with the edges allowed to soften.

DIt must be below 0°C on the outside, whatever the centre is.

Answer & Source:

Safe Food Australia says a temperature for frozen food has not been specified. 'Frozen' does not include partly thawed, so food must stay frozen hard. -18°C is common good practice but is not the legal test.

Sample Question 5 of 5Hot Holding Temperature

At what minimum temperature must hot potentially hazardous food, such as curries or roast meats, be kept for display and service?

AAt 55°C or hotter.

BAt 63°C or hotter.

CAt 60°C or hotter.

DAt 70°C or hotter.

Answer & Source:

Potentially hazardous food on display must be at 60°C or above (or 5°C or below) unless the business can show another temperature is safe. Holding at 45°C to 55°C leaves food in the danger zone.

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Sources & Independence

ExamRoo is an independent study aid and is not affiliated with any regulator or training provider. Each question is written from official public sources (legislation, handbooks, regulator guidance and training units) and checked against its source. Relevant authority: Food Standards Australia New Zealand (FSANZ). Rules change, so always confirm the current requirements with them.

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