SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 3

Question 1

What must a food handler do before changing from preparing raw seafood to handling ready-to-eat foods?

Accepted Answer

Change gloves and wash hands

Answer

Change apron only

Answer

Wipe hands on a sanitized cloth

Answer

Use hand sanitizer and continue

Question 2

Which of the following food allergens is classified as a major allergen under US law?

Accepted Answer

Peanuts

Answer

Blueberries

Answer

Garlic

Answer

Black pepper

Question 3

Why is it dangerous to store chemicals near food or food-contact surfaces?

Accepted Answer

Chemicals can spill or off-gas and contaminate food

Answer

Chemicals attract pests that spread disease

Answer

The law prohibits chemical storage near food

Answer

Chemicals increase the temperature of nearby food

Question 4

What is the ServSafe recommendation for dealing with a food employee who has a suspected foodborne illness?

Accepted Answer

Report it to the regulatory authority and exclude or restrict the employee

Answer

Monitor the employee and allow them to work until test results confirm illness

Answer

Require the employee to work non-food tasks until they feel better

Answer

Allow the employee to work if they wear a mask and gloves

Question 5

What is a common method to verify that a sanitizer solution is at the correct concentration?

Accepted Answer

Using a test kit or test strips

Answer

Checking the color of the solution

Answer

Tasting a small amount of the solution

Answer

Measuring the temperature of the solution

Question 6

Which of the following is the safest way to transport food off-site to a catering event?

Accepted Answer

In insulated containers that maintain proper hot or cold temperatures

Answer

In standard cardboard boxes sealed tightly

Answer

In opened hotel pans covered with plastic wrap

Answer

In personal vehicles without temperature control