SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 2 — Questions and Answers
Question 1: Why should wiping cloths used for food-contact surfaces be stored in sanitizer solution between uses?
- To prevent them from becoming a source of contamination (Correct answer)
- To extend the life of the cloth material
- To meet OSHA storage requirements
- To keep them from drying out
Correct 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.
Question 2: Which of the following is the correct sequence for cleaning and sanitizing a surface?
- Scrape, wash, rinse, sanitize, air-dry (Correct answer)
- Rinse, wash, sanitize, scrape, dry
- Wash, rinse, scrape, sanitize, dry
- Scrape, sanitize, wash, rinse, air-dry
Correct 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.
Question 3: A food handler prepares a customer's meal with bare hands after handling money. What has occurred?
- Cross-contamination from a non-food source (Correct answer)
- A physical hazard introduction
- A chemical contamination event
- A direct allergen transfer
Correct 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.
Question 4: What is the minimum concentration of chlorine sanitizer for sanitizing food-contact surfaces?
- 50–99 ppm (Correct answer)
- 10–25 ppm
- 100–200 ppm
- 200–300 ppm
Correct answer: 50–99 ppm
Chlorine sanitizer for food-contact surfaces must be at a concentration of 50–99 ppm to be effective against pathogens.
Question 5: Which of the following pests is most likely to directly contaminate food through contact?
- Cockroaches (Correct answer)
- Fruit flies hovering near fruit
- Moths near dry goods
- Ants walking on sealed containers
Correct 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.
Question 6: What is the best way to prevent contamination from overhead pipes in a food prep area?
- Shield or wrap the pipes and store food away from them (Correct answer)
- Paint the pipes with food-safe paint
- Clean the pipes daily with sanitizer
- Install a humidity control system
Correct 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.
SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 2
Why should wiping cloths used for food-contact surfaces be stored in sanitizer solution between uses?