FREE ServSafe Preventing Cross-Contamination 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?

Accepted Answer

Fresh lettuce, raw salmon, raw ground beef, raw chicken breasts

Answer

Raw chicken breasts, raw ground beef, raw salmon, fresh lettuce

Answer

Raw salmon, fresh lettuce, raw chicken breasts, raw ground beef

Answer

Fresh lettuce, raw chicken breasts, raw salmon, raw ground beef

Question 2

A chef is preparing grilled chicken sandwiches. Which of the following actions is a primary cause of cross-contamination?

Accepted Answer

Using the same tongs to place raw chicken on the grill and then to place the cooked chicken on the bun.

Answer

Grilling the chicken to an internal temperature of 165°F (74°C).

Answer

Washing hands after handling the raw chicken.

Answer

Storing the raw chicken on the bottom shelf of the cooler.

Question 3

A food-contact surface, such as a cutting board, must be cleaned and sanitized at which of the following times?

Accepted Answer

After four hours of continuous use.

Answer

Only at the end of the day.

Answer

Only when it is visibly dirty.

Answer

After rinsing it with hot water.

Question 4

Which of the following is the BEST method for preventing cross-contamination between raw meat and ready-to-eat foods during preparation?

Accepted Answer

Using separate, color-coded cutting boards for raw meat and produce.

Answer

Wiping the prep table with a dry cloth between tasks.

Answer

Rinsing the cutting board with water after prepping raw meat.

Answer

Prepping ready-to-eat foods and raw meat on the same table at the same time.

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?

Accepted Answer

Wash, rinse, and sanitize the cutting board and knife; then wash hands and change gloves.

Answer

Wipe hands on an apron, change cutting boards, and get a new knife.

Answer

Rinse the knife and cutting board with hot water and then change gloves.

Answer

Change gloves, wipe the cutting board with a sanitizer cloth, and reuse the knife.

Question 6

At a self-service buffet, which practice helps prevent customers from cross-contaminating the food?

Accepted Answer

Ensuring each food item has its own dedicated serving utensil.

Answer

Allowing customers to reuse their plates to reduce waste.

Answer

Placing the serving utensils directly on the food.

Answer

Removing the sneeze guards for easier access to the food.