Free ServSafe Preventing Cross-Contamination Questions and Answers 1 — Questions and Answers
Question 1: A food handler needs to store a shipment of food in the walk-in cooler. From top to bottom, which of the following is the correct storage order to prevent cross-contamination?
- Fresh lettuce, raw salmon, raw ground beef, raw chicken breasts (Correct answer)
- Raw chicken breasts, raw ground beef, raw salmon, fresh lettuce
- Raw salmon, fresh lettuce, raw chicken breasts, raw ground beef
- Fresh lettuce, raw chicken breasts, raw salmon, raw ground beef
Correct answer: Fresh lettuce, raw salmon, raw ground beef, raw chicken breasts
To prevent cross-contamination, food must be stored in the refrigerator based on the minimum internal cooking temperature. Ready-to-eat foods, like lettuce, are stored on the top. Below that are foods requiring progressively higher cooking temperatures, with poultry always on the bottom shelf because it requires the highest internal cooking temperature.
Question 2: A chef is preparing grilled chicken sandwiches. Which of the following actions is a primary cause of cross-contamination?
- Grilling the chicken to an internal temperature of 165°F (74°C).
- Using the same tongs to place raw chicken on the grill and then to place the cooked chicken on the bun. (Correct answer)
- Washing hands after handling the raw chicken.
- Storing the raw chicken on the bottom shelf of the cooler.
Correct answer: Using the same tongs to place raw chicken on the grill and then to place the cooked chicken on the bun.
Cross-contamination occurs when pathogens are transferred from one surface or food to another. Using the same tongs for raw and then cooked food transfers bacteria from the raw product to the ready-to-eat product.
Question 3: A food-contact surface, such as a cutting board, must be cleaned and sanitized at which of the following times?
- Only at the end of the day.
- After four hours of continuous use. (Correct answer)
- Only when it is visibly dirty.
- After rinsing it with hot water.
Correct answer: After four hours of continuous use.
ServSafe guidelines require that food-contact surfaces in constant use must be cleaned and sanitized at least every four hours to prevent the accumulation and growth of pathogens.
Question 4: Which of the following is the BEST method for preventing cross-contamination between raw meat and ready-to-eat foods during preparation?
- Wiping the prep table with a dry cloth between tasks.
- Rinsing the cutting board with water after prepping raw meat.
- Using separate, color-coded cutting boards for raw meat and produce. (Correct answer)
- Prepping ready-to-eat foods and raw meat on the same table at the same time.
Correct answer: Using separate, color-coded cutting boards for raw meat and produce.
Using separate equipment, such as color-coded cutting boards, for raw and ready-to-eat foods is a critical step in preventing cross-contamination. This creates a physical barrier that stops pathogens from transferring between food types.
Question 5: A food handler finishes deboning raw chicken and needs to chop vegetables for a salad. What is the correct sequence of actions the food handler must take before starting to chop the vegetables?
- Wipe hands on an apron, change cutting boards, and get a new knife.
- Rinse the knife and cutting board with hot water and then change gloves.
- Wash, rinse, and sanitize the cutting board and knife; then wash hands and change gloves. (Correct answer)
- Change gloves, wipe the cutting board with a sanitizer cloth, and reuse the knife.
Correct answer: Wash, rinse, and sanitize the cutting board and knife; then wash hands and change gloves.
When switching from working with raw animal products to ready-to-eat foods, all food-contact surfaces must be properly washed, rinsed, and sanitized. The food handler must also wash their hands thoroughly and put on new gloves to prevent transferring pathogens.
Question 6: At a self-service buffet, which practice helps prevent customers from cross-contaminating the food?
- Allowing customers to reuse their plates to reduce waste.
- Placing the serving utensils directly on the food.
- Ensuring each food item has its own dedicated serving utensil. (Correct answer)
- Removing the sneeze guards for easier access to the food.
Correct answer: Ensuring each food item has its own dedicated serving utensil.
Providing a separate utensil for each food item prevents cross-contamination that can occur when customers use the same utensil for different dishes. It also prevents pathogens from a customer's hands from contaminating the utensil and then the food.
Free ServSafe Preventing Cross-Contamination Questions and Answers 1
A food handler needs to store a shipment of food in the walk-in cooler.
From top to bottom, which of the following is the correct storage order to prevent cross-contamination?