Cross-Contamination Prevention Flashcards
6 cards from real Ontario Food Handler Certificate 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
How should raw meat be wrapped or contained for storage?
Answer: In leak-proof containers or tightly sealed wrapping
Raw meat must be stored in leak-proof containers or tightly sealed wrapping to prevent juices from dripping onto other foods and to contain potential pathogens.
A food handler uses the same cloth towel to wipe down a raw meat preparation area and then a salad preparation area. What is the risk?
Answer: Cross-contamination of bacteria from raw meat to the salad area
The cloth towel picks up bacteria from the raw meat area and transfers them to the salad area. Single-use paper towels or sanitized cloths should be used, with separate cloths for different areas.
When preparing food for a customer with a food allergy, what is the most important step to prevent cross-contact?
Answer: Use clean, sanitized equipment and surfaces that have not contacted the allergen
Allergen cross-contact can cause severe reactions. All equipment, utensils, and surfaces must be cleaned and sanitized before preparing allergen-free food. Removing an allergen from a finished dish does not eliminate trace amounts.
Which of the following practices helps prevent cross-contamination during food preparation?
Answer: Preparing raw meats and ready-to-eat foods at different times or in different areas
Separating raw and ready-to-eat food preparation by time or space prevents cross-contamination. If the same area must be used, it should be thoroughly cleaned and sanitized between tasks.
What should a food handler do with utensils that have been used for tasting food during cooking?
Answer: Use a clean spoon each time they taste
Each time food is tasted, a clean spoon must be used to prevent introducing bacteria from the mouth into the food. Used tasting utensils must be placed in the dirty dish area.
Why should food handlers avoid using the same sink for handwashing and food preparation?
Answer: Handwashing can contaminate the sink with pathogens that may transfer to food or food-contact items
Handwashing washes bacteria and contaminants into the sink. Using the same sink for food preparation risks transferring these pathogens to food. Ontario regulations require separate handwashing stations.