FOODSAFE Cross-Contamination Prevention 2

Question 1

Which of the following is an example of indirect cross-contamination?

Accepted Answer

A food handler touching raw meat, then touching a doorknob, which another handler touches before preparing a salad

Answer

Indirect cross-contamination occurs when pathogens are transferred through an intermediary — in this case, the doorknob. The contamination path goes from raw meat to hands to doorknob to another person's hands to food.

Question 2

What is the correct order for storing raw meats in a refrigerator from top to bottom?

Accepted Answer

Ready-to-eat foods on top, then whole cuts of meat, then ground meats, then poultry on the bottom

Answer

The order from top to bottom is: ready-to-eat foods, whole cuts of beef/pork, ground meats, then poultry on the very bottom. This order is based on required cooking temperatures — items needing the highest cooking temperature go lowest.

Question 3

During a busy service, a food handler accidentally splashes raw meat juice onto a nearby container of cooked rice. What should be done?

Accepted Answer

Discard the contaminated rice, as it has been exposed to raw meat juices containing potential pathogens

Answer

The rice has been directly contaminated with raw meat juices that may contain Salmonella, E. coli, or other pathogens. Reheating may not destroy all toxins already produced, so the rice must be discarded.

Question 4

Why is it important to keep food covered during storage?

Accepted Answer

Covering prevents physical contaminants, drips from other foods, and airborne bacteria from contaminating the food

Answer

Covering food protects it from multiple contamination sources: drips from items stored above, airborne bacteria, physical contaminants like dust or debris, and cross-contamination from other foods in shared storage areas.

Question 5

A food handler prepares a raw meat marinade. Can the leftover marinade be used as a sauce for the cooked dish?

Accepted Answer

Only if the marinade is brought to a full rolling boil for at least 1 minute to kill any pathogens from the raw meat

Answer

Marinade that has been in contact with raw meat contains pathogens and must be brought to a full rolling boil for at least 1 minute before being used as a sauce. Alternatively, reserve a portion of unused marinade before adding raw meat.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Cross-Contamination Prevention 2