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Cross Contamination VS Cross Contact VS Time Temp Abuse

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.

A student cuts raw chicken on a cutting board, then immediately slices lettuce on the same board without washing it.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abusse

2.

A tray of raw hamburger meat sits out on the countertop from 10am to 1pm.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

3.

A dirty cloth used to wipe raw meat juice off a counter is later used to dry clean dishes.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

4.

A baker spreads peanut butter on a sandwich with a knife, and uses the same knife (without cleaning & sanitizing it) to cut into a bagel for a customer.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

5.

Raw ground beef is stored above strawberries in the fridge, and juices drip onto the fruit.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

6.

Frozen chicken thighs were placed on the countertop to thaw/defrost prior to cooking.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

7.

Each topping on the salad bar has its own set of tongs so they are only used for that specific item. Bob goes to make a salad and uses the cheese tongs to grab lettuce, onions, and croutons as well. Behind him, Tiara—who has a severe milk allergy—prepares her salad with lettuce, onions, carrots, cucumbers, and balsamic vinaigrette.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

8.

A food handler sneezes into their hand and then assembles a sandwich without washing.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

9.

A blender is used for a milkshake and then rinsed with water before making a dairy-free smoothie.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temperature Abuse

10.

stock pot of soup finished cooking over the stovetop then was transferred into the refrigerator.

a)

Cross-Contamination

b)

Cross-Contact

c)

Time-Temp Abuse