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
What is the best way to prevent cross-contamination when using a shared walk-in cooler?
Answer: Cover all items, store raw meats on the lowest shelves, and maintain organized separation
In a shared cooler, all items should be covered or in sealed containers, raw meats must be stored below ready-to-eat foods, and clear organization prevents accidental mixing or dripping.
During a catered event, how should serving utensils be managed to prevent cross-contamination?
Answer: Each dish should have its own dedicated serving utensil that stays with that dish
Each dish must have its own serving utensil to prevent transfer of bacteria and allergens between dishes. Utensils should not be switched between dishes during service.
What is the risk of using compressed air to clean food equipment?
Answer: It can spread bacteria and food particles from contaminated areas to clean areas
Compressed air can blow food particles, bacteria, and allergens from contaminated surfaces to clean surfaces and into food. It should not be used for cleaning food-contact equipment.
When should disposable gloves be changed to prevent cross-contamination?
Answer: Between handling different types of food, especially between raw and ready-to-eat items
Gloves must be changed between handling different food types, particularly when switching from raw to ready-to-eat foods. They must also be changed after touching non-food surfaces, after handling money, and when damaged.
How does proper shelving in a dry storage area prevent cross-contamination?
Answer: It keeps food off the floor (at least 15 cm / 6 inches) and separated from chemicals and cleaning supplies
Proper shelving keeps food at least 15 cm (6 inches) off the floor to prevent contamination from cleaning, pests, and flooding. Chemicals must be stored separately from food on designated shelves.
What precautions should be taken when receiving food deliveries to prevent cross-contamination?
Answer: Inspect deliveries for proper temperature, packaging integrity, and separation of raw and ready-to-eat items
All deliveries should be inspected for proper temperature maintenance, damaged or leaking packaging, and proper separation of raw and ready-to-eat items. Compromised deliveries should be rejected.