Cross-Contamination Prevention Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cross-Contamination Prevention flashcards as text
What is the primary purpose of using separate cutting boards for different types of food?
Answer: To prevent pathogen transfer between different food types
Separate cutting boards prevent pathogens from raw foods from transferring to ready-to-eat or already-cooked foods.
Which storage practice helps prevent contamination in dry storage areas?
Answer: Storing food at least 6 inches off the floor
Food must be stored at least 6 inches off the floor to protect it from floor-level pests, moisture, and cleaning chemical splash.
What is the correct procedure when a cook drops a utensil on the floor?
Answer: Wash, rinse, and sanitize it before reuse
Any utensil that contacts the floor must be fully washed, rinsed, and sanitized before being used with food again.
How should raw fish be stored relative to raw ground beef in a refrigerator?
Answer: Above the ground beef
Raw fish (minimum cooking temp 145°F) should be stored above raw ground beef (minimum 155°F), organized by ascending cooking temperature from top to bottom.
Which practice is a common cause of cross-contamination in food service?
Answer: Using the same knife on raw meat and then on salad without washing
Using the same knife on raw meat and then directly on salad without washing and sanitizing transfers harmful pathogens to ready-to-eat food.
What does 'time as a public health control' mean in food service?
Answer: Food is marked with a discard time and discarded after 4 hours from temperature control removal
When using time as a public health control, food is labeled with a discard time (maximum 4 hours) and thrown out at that time regardless of appearance.