FOODSAFE Cross-Contamination Prevention

Question 1

What is cross-contamination in a food service context?

Accepted Answer

The transfer of harmful microorganisms or substances from one food, surface, or person to another

Answer

Cross-contamination is the transfer of pathogens or harmful substances from a contaminated source (raw food, dirty surfaces, unwashed hands) to a previously safe food or surface. It is one of the leading causes of food-borne illness.

Question 2

Which is the most effective way to prevent cross-contamination between raw and ready-to-eat foods?

Accepted Answer

Using separate cutting boards, utensils, and storage areas for raw and ready-to-eat foods

Answer

Physical separation is the most effective method. Using dedicated colour-coded cutting boards, separate utensils, and designated storage areas for raw versus ready-to-eat foods eliminates direct and indirect contact between them.

Question 3

In a refrigerator, where should raw meats be stored relative to ready-to-eat foods?

Accepted Answer

On the lowest shelf, below ready-to-eat foods, to prevent dripping onto other items

Answer

Raw meats must be stored on the lowest shelf to prevent juices from dripping onto ready-to-eat foods below. Ready-to-eat items go on upper shelves. Raw poultry goes on the very bottom as it carries the highest risk.

Question 4

A food handler uses a knife to cut raw chicken, rinses the knife under water, and then uses it to slice bread. Is this acceptable?

Accepted Answer

No, the knife must be washed with hot soapy water and sanitized before being used on ready-to-eat food

Answer

Rinsing alone does not remove pathogens. The knife must be washed with hot soapy water to remove food debris and then sanitized to kill remaining bacteria before being used on ready-to-eat foods like bread.

Question 5

What is the purpose of colour-coded cutting boards in a commercial kitchen?

Accepted Answer

To visually identify which boards are used for specific food types, preventing cross-contamination

Answer

Colour-coded cutting boards (e.g., red for raw meat, green for vegetables, blue for fish, yellow for poultry) provide a quick visual system ensuring the correct board is used for each food type, preventing cross-contamination.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Cross-Contamination Prevention