Cross-Contamination

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Cross-Contamination

1 / 69

If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done?

2 / 69

Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using?

3 / 69

When should food handlers change their gloves?

4 / 69

How can multiple glasses be carried without touching their food contact areas?

5 / 69

Which guidelines can prevent cross contamination for during storage?

6 / 69

What is cross-contamination?

7 / 69

What color does ServSafe designate for cutting boards and utensils that will be used for produce?

8 / 69

When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

9 / 69

Which is true about Infrared (laser) Thermometers?

10 / 69

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

11 / 69

How can cross-contamination be avoided when prepping food?

12 / 69

What are some ways to prevent cross-contamination when prepping food?

13 / 69

Which statements are true about infrared (laser) thermometers?

14 / 69

Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)?

15 / 69

When do food handlers need to wash their hands if they work with raw meat, poultry, or seafood?

16 / 69

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

17 / 69

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

18 / 69

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

19 / 69

How can Salmonella Typhi be prevented?

20 / 69

Which guideline can prevent cross-contamination during storage?

21 / 69

What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken?

22 / 69

What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use?

23 / 69

Which is true about the differences between a cross-connection, cross-contamination, and cross-contact?

24 / 69

How can buying food that does NOT require much prepping or handling keep food safe?

25 / 69

What is food at risk for when it’s being held for service?

26 / 69

How can listeriosis be prevented?

27 / 69

What containers should never be used to scoop, store, or carry ice?

28 / 69

How is cross-contact different from cross-contamination?

29 / 69

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

30 / 69

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

31 / 69

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

32 / 69

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

33 / 69

When do thermometers need to be cleaned and sanitized?

34 / 69

Which are true about how an infrared (laser) thermometer measures temperature?

35 / 69

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

36 / 69

What should be done with all work surfaces, equipment, and utensils before and after each task?

37 / 69

Which describes cross-contamination?

38 / 69

What part of a glass should be held to avoid touching its food contact areas?

39 / 69

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

40 / 69

Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what?

41 / 69

How can cross-contamination be avoided in self-service areas?

42 / 69

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

43 / 69

What color does ServSafe designate for cutting boards and utensils that will be used for raw meat?

44 / 69

How can colored cutting boards and utensil handles help prevent cross-contamination?

45 / 69

What should be used for each type of food to prevent cross-contamination?

46 / 69

After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?

47 / 69

Why is it important to train your service staff to avoid cross-contamination?

48 / 69

What point in the Flow of Food has a risk for cross-contamination?

49 / 69

When serving multiple food items, what should each food item have of its own?

50 / 69

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

51 / 69

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

52 / 69

What are the storage guidelines to prevent cross-contamination for containers?

53 / 69

What are some examples of prepared foods your operation could purchase to help prevent cross-contamination?

54 / 69

How can cross-contamination be avoided during cold storage?

55 / 69

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

56 / 69

How can Shiga Toxin Producing E. coli be prevented from causing illness?

57 / 69

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

58 / 69

When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination?

59 / 69

How should flatware be held to avoid touching the food contact areas?

60 / 69

How can cross-contamination be avoided by creating physical and procedural barriers?

61 / 69

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

62 / 69

What part of a dish should be held to avoid touching its food contact areas?

63 / 69

How can cross-contamination be avoided when handling produce?

64 / 69

When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

65 / 69

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

66 / 69

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

67 / 69

What will happen if produce touches a surface after raw meat, seafood, or poultry?

68 / 69

What type of food must be stored separately from raw meat, poultry, and seafood?

69 / 69

What is food at risk for during preparation?