Cross-Contamination Prevention Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cross-Contamination Prevention flashcards as text
Why should wiping cloths used for food-contact surfaces be stored in sanitizer solution between uses?
Answer: To prevent them from becoming a source of contamination
Storing wiping cloths in sanitizer prevents bacteria from multiplying on the cloth and being spread to food-contact surfaces.
Which of the following is the correct sequence for cleaning and sanitizing a surface?
Answer: Scrape, wash, rinse, sanitize, air-dry
The correct five-step process is scrape, wash, rinse, sanitize, then air-dry to ensure effective sanitation of food-contact surfaces.
A food handler prepares a customer's meal with bare hands after handling money. What has occurred?
Answer: Cross-contamination from a non-food source
Money is a non-food contact surface that harbors pathogens, and touching it then touching food without handwashing causes cross-contamination.
What is the minimum concentration of chlorine sanitizer for sanitizing food-contact surfaces?
Answer: 50–99 ppm
Chlorine sanitizer for food-contact surfaces must be at a concentration of 50–99 ppm to be effective against pathogens.
Which of the following pests is most likely to directly contaminate food through contact?
Answer: Cockroaches
Cockroaches carry pathogens on their bodies and legs and contaminate food directly by walking on or defecating near food and food-contact surfaces.
What is the best way to prevent contamination from overhead pipes in a food prep area?
Answer: Shield or wrap the pipes and store food away from them
Shielding pipes and storing food away from them prevents drips or condensation from contaminating food below.