Food Safety Cross-Contamination Prevention 2

Question 1

What is the primary purpose of using separate cutting boards for different types of food?

Accepted Answer

To prevent pathogen transfer between different food types

Answer

Separate cutting boards prevent pathogens from raw foods from transferring to ready-to-eat or already-cooked foods.

Question 2

Which storage practice helps prevent contamination in dry storage areas?

Accepted Answer

Storing food at least 6 inches off the floor

Answer

Food must be stored at least 6 inches off the floor to protect it from floor-level pests, moisture, and cleaning chemical splash.

Question 3

What is the correct procedure when a cook drops a utensil on the floor?

Accepted Answer

Wash, rinse, and sanitize it before reuse

Answer

Any utensil that contacts the floor must be fully washed, rinsed, and sanitized before being used with food again.

Question 4

How should raw fish be stored relative to raw ground beef in a refrigerator?

Accepted Answer

Above the ground beef

Answer

Raw fish (minimum cooking temp 145°F) should be stored above raw ground beef (minimum 155°F), organized by ascending cooking temperature from top to bottom.

Question 5

Which practice is a common cause of cross-contamination in food service?

Accepted Answer

Using the same knife on raw meat and then on salad without washing

Answer

Using the same knife on raw meat and then directly on salad without washing and sanitizing transfers harmful pathogens to ready-to-eat food.

Food Safety Practice Test

Food Safety Practice Test

Food Safety Cross-Contamination Prevention 2