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 cross-contamination?
Answer: The transfer of pathogens from one surface or food to another
Cross-contamination is the transfer of harmful microorganisms from one food, surface, or person to another food.
How should raw meats be stored in a refrigerator to prevent cross-contamination?
Answer: Below ready-to-eat foods, arranged by minimum cooking temperature
Raw meats must be stored below ready-to-eat foods and organized by minimum cooking temperature to prevent drip contamination.
What color cutting board is designated for raw poultry in standard food service color-coding systems?
Answer: Yellow
In standard food service color-coding systems, yellow cutting boards are designated for raw poultry to prevent cross-contamination.
Which practice best prevents allergen cross-contact when preparing allergen-free meals?
Answer: Using dedicated equipment and surfaces never contacted by allergens
Using dedicated, allergen-free equipment and prep surfaces is the most effective method to prevent allergen cross-contact.
What must a food handler do after handling raw chicken before touching salad vegetables?
Answer: Wash hands and change gloves
After handling raw poultry, hands must be thoroughly washed and gloves changed before touching ready-to-eat vegetables.
In what order must items be processed in a three-compartment sink?
Answer: Wash, rinse, sanitize
Items must be washed to remove debris, rinsed to remove soap, then sanitized in that specific order in a three-compartment sink.