SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 2

Question 1

Why should wiping cloths used for food-contact surfaces be stored in sanitizer solution between uses?

Accepted Answer

To prevent them from becoming a source of contamination

Answer

Storing wiping cloths in sanitizer prevents bacteria from multiplying on the cloth and being spread to food-contact surfaces.

Question 2

Which of the following is the correct sequence for cleaning and sanitizing a surface?

Accepted Answer

Scrape, wash, rinse, sanitize, air-dry

Answer

The correct five-step process is scrape, wash, rinse, sanitize, then air-dry to ensure effective sanitation of food-contact surfaces.

Question 3

A food handler prepares a customer's meal with bare hands after handling money. What has occurred?

Accepted Answer

Cross-contamination from a non-food source

Answer

Money is a non-food contact surface that harbors pathogens, and touching it then touching food without handwashing causes cross-contamination.

Question 4

What is the minimum concentration of chlorine sanitizer for sanitizing food-contact surfaces?

Accepted Answer

50–99 ppm

Answer

Chlorine sanitizer for food-contact surfaces must be at a concentration of 50–99 ppm to be effective against pathogens.

Question 5

Which of the following pests is most likely to directly contaminate food through contact?

Accepted Answer

Cockroaches

Answer

Cockroaches carry pathogens on their bodies and legs and contaminate food directly by walking on or defecating near food and food-contact surfaces.

SERVSAFE MANAGER COURSEBOOK Practice Test