WorksheetsFood and Hospitality Daily Review
Total questions: 15
Worksheet time: 8mins
What is the temperature danger zone for food safety in Australia?
Below 5°C
Between 5°C and 60°C
Above 60°C
Between 0°C and 10°C
In Northern Territory food businesses, how long can ready-to-eat food stay between 5°C and 60°C before it must be thrown away?
1 hour
2 hours
4 hours
6 hours
If food has been in the danger zone for less than 2 hours, what should you do?
Throw it away
Leave it at room temperature for another 2 hours
Refrigerate it or use it immediately
Reheat it to 40°C
Why is food safety especially important in hot places like Darwin?
Because people eat more in hot weather
Because heat speeds up bacterial growth in food
Because cold storage is banned
Because chefs work longer hours
What temperature should fridges be set to for safe food storage?
Around 8°C
At or below 5°C
10–12°C
Above 15°C
What temperature should hot food be kept at to stay safe?
Below 40°C
Around 50°C
At or above 60°C
25°C
Name two examples of high-risk foods that must be temperature controlled.
Cooked meat and seafood
Raw vegetables and whole fruits
Nuts and dried pasta
Sugar and cooking oil
Why must food businesses in the NT follow food safety standards?
To save time on cooking
To prevent illness, meet legal requirements, and protect reputation
Because it makes food taste better
Only to reduce electricity use
What is food waste?
Leftovers that are composted
Food thrown away instead of being eaten at any stage from farm to plate
Only food spoiled in the fridge
Packaging waste from food products
How much food is wasted in Australia each year?
Around 760,000 tonnes
Around 3 million tonnes
Around 7.6 million tonnes
Around 20 million tonnes
How can reducing food waste help the environment?
It increases landfill
It lowers greenhouse gas emissions, reduces landfill, and saves resources
It uses more water and energy
It makes food prices rise
Give one way kitchens can reduce food waste.
Over-order ingredients
Plan menus carefully, store food correctly, or use leftovers safely
Leave food at room temperature
Cook extra portions without a plan
Why should food waste matter to hospitality businesses?
It improves profits
It does not affect business
It costs money and reduces profits
It guarantees positive reviews
What is one hygiene habit that helps prevent food contamination?
Wearing sandals in the kitchen
Washing hands before and after handling food
Using the same cutting board for raw and cooked foods
Leaving cooked food uncovered
Why do NT food businesses need trained food safety staff or supervisors?
To advertise specials
To make sure food is handled safely and meets national food safety standards
To cook faster
To avoid paying for inspections
