Mastering Cross Contamination in Food Safety

What is an example of a physical contaminant in food?

• Bacteria

• Metal shavings

• Cleaning chemicals

• Pesticides

What is cross-contamination?

• The use of chemical disinfectants

• The transfer of contaminants from one item to another

• The storage of food in a refrigerator

• The process of cooking food at high temperatures

Which of the following is a common source of cross-contamination?

• Using a side towel to wipe a spill and then dry hands

• Storing cooked food above raw food in a refrigerator

• Washing hands before cooking

• Using separate cutting boards for raw and cooked foods

Tags

CCSS.RI.6.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

What should food service workers do to minimize direct contact with prepared food?

• Store raw food above cooked food

• Use single-use gloves and clean tongs

• Wash hands only once a day

• Wear jewelry and watches

Tags

CCSS.RI.6.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

What is the difference between clean and sanitary?

• Clean means free of bacteria; sanitary means free of dirt

• Clean means dry; sanitary means wet

• Clean means washed with water; sanitary means washed with soap

• Clean means no visible soil; sanitary means harmful substances are reduced to safe levels

What is the correct procedure for manually washing and sanitizing dishes?

• Wash with detergent, rinse with cold water, dry with a towel

• Wash with detergent, rinse with hot water, sanitize with chemical solution

• Sanitize with chemical solution, rinse with hot water, wash with detergent

• Rinse with cold water, wash with soap, dry with a towel

What should be done to prevent pest infestations in a food service facility?

• Store food and supplies at least 6 inches off the floor

• Leave cracks in door frames unrepaired

• Store food directly on the floor

• Allow water to stand in drains

What is a sign of a cockroach infestation?

• All of the above

• Strong oily odor and feces that look like large grains of pepper

• Nests made from scraps of paper

• Shiny black to brownish gray droppings

Why is it important to consult a licensed pest control operator if an infestation occurs?

• They can provide professional extermination services

• They can repair kitchen equipment

• They can cook food safely

• They can clean and sanitize the kitchen

What should be done with light bulbs in food preparation areas?

• Use dim lighting

• Leave them uncovered

• Cover them with a sleeve or globe

• Place them near food storage areas