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

To extend the life of the cloth material

Answer

To meet OSHA storage requirements

Answer

To keep them from drying out

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

Rinse, wash, sanitize, scrape, dry

Answer

Wash, rinse, scrape, sanitize, dry

Answer

Scrape, sanitize, wash, rinse, air-dry

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

A physical hazard introduction

Answer

A chemical contamination event

Answer

A direct allergen transfer

Question 4

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

Accepted Answer

50–99 ppm

Answer

10–25 ppm

Answer

100–200 ppm

Answer

200–300 ppm

Question 5

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

Accepted Answer

Cockroaches

Answer

Fruit flies hovering near fruit

Answer

Moths near dry goods

Answer

Ants walking on sealed containers

Question 6

What is the best way to prevent contamination from overhead pipes in a food prep area?

Accepted Answer

Shield or wrap the pipes and store food away from them

Answer

Paint the pipes with food-safe paint

Answer

Clean the pipes daily with sanitizer

Answer

Install a humidity control system