Cross-Contamination Prevention Flashcards
6 cards from real TFHC 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
What is cross-contamination in a food service setting?
Answer: The transfer of harmful microorganisms from one food or surface to another
Cross-contamination occurs when pathogens move from a contaminated source (raw meat, unclean hands, dirty surfaces) to a safe food.
Which color cutting board is typically designated for raw poultry in a color-coded system?
Answer: Yellow
In the standard color-coded cutting board system, yellow boards are used for raw poultry to prevent cross-contamination.
What is the safest way to prevent cross-contamination when using the same knife for different foods?
Answer: Wash, rinse, and sanitize the knife between uses on different foods
The only safe method is the full wash-rinse-sanitize process, which physically removes and kills pathogens between uses.
What is cross-contact in the context of food allergies?
Answer: The transfer of an allergen from one food to another through shared surfaces, utensils, or cooking oil
Cross-contact with allergens occurs when even trace amounts of an allergen transfer to an allergen-free food through utensils, surfaces, or frying oil.
A food worker handles raw shrimp and then touches the handle of a refrigerator door without washing their hands. This is an example of what?
Answer: Cross-contamination via a contaminated surface (fomite)
Touching a surface with contaminated hands transfers pathogens to that surface (fomite), which can then spread to the next person who touches it.
How should raw fish, raw beef, and ready-to-eat salad be stored on different shelves in a walk-in cooler?
Answer: Salad on top, raw fish in the middle, raw beef on the bottom
Ready-to-eat foods go on top, then fish (145°F cook temp), then beef (155°F), with the highest-risk raw proteins on the lowest shelves.