Font size
WorksheetsFood Handlers Chapter 4 Preventing Cross-Contamination
Total questions: 12
Worksheet time: 15mins
Select the actions that could cause cross-contamination
Storing ready-to-eat food in a separate cooler from raw food.
Storing cleaning chemicals and dry pasta in the same area.
Placing potato salad underneath raw chicken in a cooler.
Select the actions that could cause cross-contamination
Using the same spatula for raw hamburgers and cooked hamburgers.
Wrapping a hamburger while wearing single use gloves.
Serving a drink by holding it from the top of the glass.
Providing a single set of tongs for all items in a self-service area.
Describe in your own words if the following is a safe practice:
Bob debones raw chicken on a white cutting board. He immediately uses the same knife and cutting board to dice onions.
Describe if the following is safe or not:
Mary trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board.
Describe if the following is a safe practice:
Ted preps salads from 8:00 am to 9:00 am. He cleans and sanitizes the prep table and the knife and cutting board. Mary filets raw fish on the same prep table at 9:30 AM.
Select the image that could cause cross-contamination.
Cutting boards too close to the ground.
Stacks of cups facing upwards.
Ice bucket stored on the ground.
Select the image that could cause cross-contamination.
Frank got some desserts from the cooler and found raw meat juice on them. What should he do?
Wipe off the meat juice and then serve them.
Set the desserts aside and then tell his manager.
Throw out the desserts with juice on them and then serve the remaining ones.
Throw them all out and then tell his manager.
Select the food items that contain a Big 8 Allergen.
Iceberg salad with blue cheese dressing.
Grilled lobster tail with butter.
Fresh tomato salsa.
Homemade pecan pie.
Jose is prepping roast beef and gravy for a customer who is allergic to milk. He doesn't know whether the gravy in the pot is made with milk or water. Select what he should do next.
Reheat the gravy to 212 F.
Serve the beef with less gravy.
Stop and ask his manager.
Serve the gravy anyway.
Melissa is a server. Her customer is allergic to tree nuts. In the kitchen, she notices pecans sprinkled on the salad her customer ordered. What should she do next?
Pick the pecans off the salad and serve it with the nuts on the side.
Serve the salad, and explain that there are nuts on it.
Pick the pecans off the salad and serve it.
Set the salad aside and tell her manager.
Louie is getting ready to cook an order for a guest with a soy allergy. Select what he should do.
Cook the food to a higher temperature than normal.
Get freshly cleaned and sanitized equipment.
Apply hand sanitizer to his hands.
Prepare the meal normally.
