FREE ServSafe Preventing Cross-Contamination Questions and Answers

Question 1

A food handler needs to store a shipment of food in the walk-in cooler. From top to bottom, which of the following is the correct storage order to prevent cross-contamination?

Accepted Answer

Fresh lettuce, raw salmon, raw ground beef, raw chicken breasts

Answer

To prevent cross-contamination, food must be stored in the refrigerator based on the minimum internal cooking temperature. Ready-to-eat foods, like lettuce, are stored on the top. Below that are foods requiring progressively higher cooking temperatures, with poultry always on the bottom shelf because it requires the highest internal cooking temperature.

Question 2

A chef is preparing grilled chicken sandwiches. Which of the following actions is a primary cause of cross-contamination?

Accepted Answer

Using the same tongs to place raw chicken on the grill and then to place the cooked chicken on the bun.

Answer

Cross-contamination occurs when pathogens are transferred from one surface or food to another. Using the same tongs for raw and then cooked food transfers bacteria from the raw product to the ready-to-eat product.

Question 3

A food-contact surface, such as a cutting board, must be cleaned and sanitized at which of the following times?

Accepted Answer

After four hours of continuous use.

Answer

ServSafe guidelines require that food-contact surfaces in constant use must be cleaned and sanitized at least every four hours to prevent the accumulation and growth of pathogens.

Question 4

Which of the following is the BEST method for preventing cross-contamination between raw meat and ready-to-eat foods during preparation?

Accepted Answer

Using separate, color-coded cutting boards for raw meat and produce.

Answer

Using separate equipment, such as color-coded cutting boards, for raw and ready-to-eat foods is a critical step in preventing cross-contamination. This creates a physical barrier that stops pathogens from transferring between food types.

Question 5

A food handler finishes deboning raw chicken and needs to chop vegetables for a salad. What is the correct sequence of actions the food handler must take before starting to chop the vegetables?

Accepted Answer

Wash, rinse, and sanitize the cutting board and knife; then wash hands and change gloves.

Answer

When switching from working with raw animal products to ready-to-eat foods, all food-contact surfaces must be properly washed, rinsed, and sanitized. The food handler must also wash their hands thoroughly and put on new gloves to prevent transferring pathogens.

ServSafe Practice Test

ServSafe Practice Test

FREE ServSafe Preventing Cross-Contamination Questions and Answers