Food Safety Cross-Contamination Prevention 1 — Questions and Answers
Question 1: What is cross-contamination?
- Cooking food to the wrong temperature
- The transfer of pathogens from one surface or food to another (Correct answer)
- Leaving food uncovered in storage
- Using the wrong cleaning chemical on equipment
Correct answer: The transfer of pathogens from one surface or food to another
Cross-contamination is the transfer of harmful microorganisms from one food, surface, or person to another food.
Question 2: How should raw meats be stored in a refrigerator to prevent cross-contamination?
- Above ready-to-eat foods at any level
- Below ready-to-eat foods, arranged by minimum cooking temperature (Correct answer)
- Beside ready-to-eat foods on the same shelf
- In any available space as long as they are covered
Correct answer: Below ready-to-eat foods, arranged by minimum cooking temperature
Raw meats must be stored below ready-to-eat foods and organized by minimum cooking temperature to prevent drip contamination.
Question 3: What color cutting board is designated for raw poultry in standard food service color-coding systems?
- Red
- Yellow (Correct answer)
- Green
- Blue
Correct answer: Yellow
In standard food service color-coding systems, yellow cutting boards are designated for raw poultry to prevent cross-contamination.
Question 4: Which practice best prevents allergen cross-contact when preparing allergen-free meals?
- Using the same utensils washed quickly between uses
- Using dedicated equipment and surfaces never contacted by allergens (Correct answer)
- Simply wearing gloves during preparation
- Avoiding contact with other foods on the same counter
Correct answer: Using dedicated equipment and surfaces never contacted by allergens
Using dedicated, allergen-free equipment and prep surfaces is the most effective method to prevent allergen cross-contact.
Question 5: What must a food handler do after handling raw chicken before touching salad vegetables?
- Wipe hands on a clean towel
- Apply hand sanitizer only
- Wash hands and change gloves (Correct answer)
- Put on a new apron and gloves
Correct answer: Wash hands and change gloves
After handling raw poultry, hands must be thoroughly washed and gloves changed before touching ready-to-eat vegetables.
Question 6: In what order must items be processed in a three-compartment sink?
- Rinse, wash, sanitize
- Wash, sanitize, rinse
- Wash, rinse, sanitize (Correct answer)
- Sanitize, rinse, wash
Correct answer: Wash, rinse, sanitize
Items must be washed to remove debris, rinsed to remove soap, then sanitized in that specific order in a three-compartment sink.
