Cross-Contamination May 9, 2024 by Brian Klein /69 0 votes, 0 avg 0 Cross-Contamination 1 / 69 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 2 / 69 Which statements are true about infrared (laser) thermometers? Suitable for grill tops They cannot measure air temperatures or the internal temperature of food These thermometers minimize the risk of cross-contamination and food damage Measures the temperature of a surface without touching it, reducing the risk of cross-contamination All are correct Wrong! Thats right! 3 / 69 How can cross-contamination be avoided in self-service areas? Don’t serve used ice Make sure food is labeled Provide separate serving utensils for each dish Don’t let customers refill dirty plates or use dirty utensils All are correct Wrong! Thats right! 4 / 69 How is cross-contact different from cross-contamination? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens Neither Both Wrong! Thats right! 5 / 69 How can food handlers prevent cross-contamination and time-temperature abuse when preparing food? Make sure workstation cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped quickly Return prepared food to the cooler or cook it as soon as possible All are correct Wrong! Thats right! 6 / 69 Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)? To keep these foods separate To avoid cross-contamination Neither Both Wrong! Thats right! In every situation, raw meat, seafood, and poultry should always be kept separate from ready-to-eat (RTE) to avoid contaminating the RTE food. 7 / 69 What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken? Yellow Red Neither Both Wrong! Thats right! 8 / 69 When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination? Wash hands and change gloves before the next task Clean and sanitize equipment and utensils afterwards Neither Both Wrong! Thats right! 9 / 69 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 10 / 69 What happens when produce touches a surface that raw meat, seafood, or poultry has touched? It must be thrown out Cross-contamination Neither Both Wrong! Thats right! 11 / 69 If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done? Prep the ready-to-eat food before the raw food Prep raw and RTE food at different times Neither Both Wrong! Thats right! 12 / 69 Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what? Cross-contact Cross-contamination Neither Both Wrong! Thats right! 13 / 69 What part of a glass should be held to avoid touching its food contact areas? By the stem By the middle or bottom Neither Both Wrong! Thats right! 14 / 69 When should food handlers change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 15 / 69 What is food at risk for when it’s being held for service? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 16 / 69 How can Shiga Toxin Producing E. coli be prevented from causing illness? Control time and temperature (especially ground beef) Exclude food handlers who have been diagnosed with hemorrhagic colitis Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw food and RTE food Cook food to the required minimum internal temperatures (especially ground beef) Exclude food handlers with diarrhea All are correct Wrong! Thats right! 17 / 69 What should be done with all work surfaces, equipment, and utensils before and after each task? Scraped, rinsed, or soaked Cleaned and sanitized Neither Both Wrong! Thats right! 18 / 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? A chemical sanitizing solution Approved for food-contact surfaces Neither Both Wrong! Thats right! 19 / 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? RTE food Raw food Neither Both Wrong! Thats right! 20 / 69 How should flatware be stored so people grab them by their handles and NOT their food-contact areas? With their handles extending out of the container With their handles up and working ends down Neither Both Wrong! Thats right! 21 / 69 Which is true about the differences between a cross-connection, cross-contamination, and cross-contact? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens A cross-connection can allow clean water and unsafe water to mix All are correct Wrong! Thats right! Cross-contamination, cross-contact, and cross-connection are ways food can become contaminated. Each one refers to a different kind of contamination. Cross-contamination occurs when biological, chemical, or physical contaminants are transferred from one food or surface to another. Cross-contact happens when allergens are transferred to a food that shouldn’t contain them and then is served to a guest with allergies. A cross-connection is a situation that can occur in a building’s plumbing system, creating the potential for wastewater to mix with drinking water. 22 / 69 Which guideline can prevent cross-contamination during storage? Store thawing food below ready-to-eat (RTE) food Food is protected from pathogens and chemicals with leak-proof packaging Shelf food in an order based on the minimum internal cooking temperature of each food All are correct Wrong! Thats right! 23 / 69 When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination? After each task Before each task Neither Both Wrong! Thats right! 24 / 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? Poor cleaning and sanitizing Time-temperature abuse Neither Both Wrong! Thats right! 25 / 69 What point in the Flow of Food has a risk for cross-contamination? There is a risk at every point in the Flow of Food The points where food is vulnerable to attack Neither Both Wrong! Thats right! 26 / 69 How can cross-contamination be avoided by creating physical and procedural barriers? Prepare RTE food and raw food at different times Use separate prep tables and equipment for ready-to-eat (RTE) food and raw food When using the same prep table, prepare ready-to-eat food before raw food Buy food items that have already been prepared or don’t require much preparing or handling All are correct Wrong! Thats right! 27 / 69 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both Wrong! Thats right! 28 / 69 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 29 / 69 When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination? Before use After use Neither Both Wrong! Thats right! 30 / 69 What color does ServSafe designate for cutting boards and utensils that will be used for raw meat? Red Green Neither Both Wrong! Thats right! 31 / 69 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn’t require handling, like precooked chicken breasts or chopped lettuce If you’re NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 32 / 69 What part of a dish should be held to avoid touching its food contact areas? By the bottom By the edge Neither Both Wrong! Thats right! 33 / 69 What is cross-contamination? When pathogens are transferred from one surface or food to another When allergens are transferred from one surface or food to another Neither Both Wrong! Thats right! Pathogens are easily transferred among the foods and surfaces in your operation. Cross-contamination is easier to prevent when you understand the different ways that it can happen. 34 / 69 What are some examples of prepared foods your operation could purchase to help prevent cross-contamination? Chopped lettuce Diced onions Pre-cut vegetables Precooked chicken breasts Ready packed salads All are correct Wrong! Thats right! You can avoid cross-contamination by purchasing prepared food that does NOT need too much handling 35 / 69 When do food handlers need to wash their hands if they work with raw meat, poultry, or seafood? Before handling the raw meat, poultry, or seafood After handling raw meat, seafood, or poultry Neither Both Wrong! Thats right! Food handlers must wash their hands before and after handling raw meat poultry or seafood 36 / 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? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 37 / 69 Which are true about how an infrared (laser) thermometer measures temperature? Cannot measure air temperature or the internal temperature of food Use laser technology to measure temperature from a distance It is used to measure the temperature of food and equipment surfaces Reduces the risk of cross-contamination and damage to food All are correct Wrong! Thats right! 38 / 69 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 39 / 69 When do thermometers need to be cleaned and sanitized? Before each use After each use Neither Both Wrong! Thats right! Clean, rinse, sanitize, and air dry thermometers before and after each use. The cleaner and sanitizer should be approved for use in food service and the thermometers should be stored in a clean storage case. 40 / 69 What color does ServSafe designate for cutting boards and utensils that will be used for produce? Yellow Green Neither Both Wrong! Thats right! 41 / 69 What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use? Painted pottery Deli slicer Neither Both Wrong! Thats right! 42 / 69 How can cross-contamination be avoided during cold storage? Wrap or cover food to protect it from contamination Keep raw meat, poultry, and seafood below RTE food Keep raw meat, poultry, and seafood separate from RTE food All are correct Wrong! Thats right! 43 / 69 What must be done with work surfaces, equipment, and utensils before being used for a different type of food? They should be cleaned and rinsed They should be cleaned and sanitized Neither Both Wrong! Thats right! 44 / 69 As the manager, what should you be concerned about to keep food safe as it flows through your operation? Preventing cross-contamination Preventing time-temperature abuse Neither Both Wrong! Thats right! 45 / 69 What containers should never be used to scoop, store, or carry ice? Containers that held raw meat, seafood, or poultry Containers that held chemicals Neither Both Wrong! Thats right! 46 / 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? By NOT giving pathogens enough time to grow to unsafe levels By limiting how long the food remains in the TDZ Neither Both Wrong! Thats right! 47 / 69 Which describes cross-contamination? Pathogens transferred from a contaminated surface to food Pathogens transferred from one type of food to another Neither Both Wrong! Thats right! 48 / 69 How can Salmonella Typhi be prevented? Handwashing Preventing cross-contamination Cook food to its required minimum internal temperature Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi All are correct Wrong! Thats right! 49 / 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? Thermocouples and Thermistors An Infrared (Laser) Thermometer Neither Both Wrong! Thats right! 50 / 69 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 51 / 69 Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented? Physical barriers Adequate distancing Neither Both Wrong! Thats right! 52 / 69 Why is it important to train your service staff to avoid cross-contamination? Because service staff are responsible for controlling risk factors Because service staff touch food contact surfaces often Neither Both Wrong! Thats right! 53 / 69 What are some ways to prevent cross-contamination when prepping food? Buy prepared food Clean and sanitize before and after tasks Prep raw and RTE food at different times Use separate equipment for raw food and ready-to-eat (RTE) food All are correct Wrong! Thats right! 54 / 69 After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it? Pathogens spreading by cross-contamination Pathogens growing to unsafe levels Neither Both Wrong! Thats right! 55 / 69 How can buying food that does NOT require much prepping or handling keep food safe? To reduce the chance of mistakes To reduce the chance of cross-contamination Neither Both Wrong! Thats right! 56 / 69 Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using? Yellow for raw poultry Red for raw meat Green for produce All are correct Wrong! Thats right! Using utensils with colored handles and colored cutting boards can help keep equipment separate to avoid cross-contamination. The color tells food handlers which equipment to use with each type of food 57 / 69 Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer? There is no risk of cross-contamination There is no risk of damaging the food Neither Both Wrong! Thats right! 58 / 69 How should flatware be held to avoid touching the food contact areas? By their working ends By their handles Neither Both Wrong! Thats right! 59 / 69 How can listeriosis be prevented? Cook meat to its required minimum internal temperature Prevent cross-contamination between raw food and RTE food Throw out products when they pass their expiration dates All are correct Wrong! Thats right! 60 / 69 How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination? By using colored cutting boards By using utensils with colored handles Neither Both Wrong! Thats right! Use different colors of equipment to prevent cross-contamination red for meat yellow for poultry/chicken green for produce and fruits. The color tells food handlers which equipment to use with each type of food 61 / 69 Which is true about Infrared (laser) Thermometers? Do NOT need to touch surfaces, so there’s less chance for cross-contamination Do NOT take readings through glass or metal like stainless steel or aluminum Measures surface temperatures but can NOT measure internal temperatures Must be held as close to the food or equipment as possible to measure temperature All are correct Wrong! Thats right! 62 / 69 When serving multiple food items, what should each food item have of its own? Sneeze guards Separate utensils Neither Both Wrong! Thats right! 63 / 69 What will happen if produce touches a surface after raw meat, seafood, or poultry? Pathogens transferred to the produce The produce is cross-contaminated Neither Both Wrong! Thats right! 64 / 69 How can colored cutting boards and utensil handles help prevent cross-contamination? By indicating the type of food the equipment is used for By helping to keep different types of food separate Neither Both Wrong! Thats right! 65 / 69 How can cross-contamination be avoided when handling produce? Don’t serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don’t allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don’t mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! 66 / 69 Why is controlling time and temperature and avoiding cross-contamination critical when handling food? To prevent the growth of pathogens To prevent the transfer of pathogens Neither Both Wrong! Thats right! 67 / 69 What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination? Food containing allergens Each type of food Neither Both Wrong! Thats right! Cross-contamination can be prevented by using separate equipment and utensils for each type of food. Cross-contact can be prevented by using separate equipment and utensils for food containing allergens. 68 / 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? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 69 / 69 What should be used for each type of food to prevent cross-contamination? Separate equipment and utensils Cleaned and sanitized equipment and utensils Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
