Preventing Cross-Contamination Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Preventing Cross-Contamination flashcards as text
What is the correct order for storing raw proteins in a refrigerator from top to bottom?
Answer: Fish/seafood, whole beef/pork, ground meat, poultry
Foods are stored based on minimum cooking temperatures, lowest to highest from top to bottom.
Which action best prevents cross-contamination when preparing raw chicken and a fresh salad?
Answer: Prepare the salad first on clean equipment, then handle the raw chicken
Preparing ready-to-eat foods before raw proteins eliminates cross-contamination risk.
A food handler used a cutting board for raw salmon. What must they do before using it for vegetables?
Answer: Wash, rinse, and sanitize the cutting board
The complete wash, rinse, and sanitize procedure is required between uses with different food types.
Why should raw meat never be washed under running water before cooking?
Answer: Water splashing can spread pathogens up to three feet around the sink
Washing raw meat creates splashing that spreads pathogens like Salmonella up to three feet in every direction.
What role do single-use gloves play in preventing cross-contamination?
Answer: They provide a barrier but must be changed between tasks and between raw and ready-to-eat foods
Gloves create a barrier but must be changed frequently, especially between raw and ready-to-eat foods.
Which practice helps prevent cross-contamination during food storage?
Answer: Wrapping or covering all foods and separating raw proteins from ready-to-eat items
Wrapping foods and separating raw proteins from ready-to-eat items prevents pathogen transfer.