SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 2 — Questions and Answers
Question 1: Why should wiping cloths used for food-contact surfaces be stored in sanitizer solution between uses?
- To prevent them from becoming a source of contamination (Correct answer)
- To extend the life of the cloth material
- To meet OSHA storage requirements
- To keep them from drying out
Correct answer: To prevent them from becoming a source of contamination
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?
- Scrape, wash, rinse, sanitize, air-dry (Correct answer)
- Rinse, wash, sanitize, scrape, dry
- Wash, rinse, scrape, sanitize, dry
- Scrape, sanitize, wash, rinse, air-dry
Correct answer: Scrape, wash, rinse, sanitize, air-dry
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?
- Cross-contamination from a non-food source (Correct answer)
- A physical hazard introduction
- A chemical contamination event
- A direct allergen transfer
Correct answer: Cross-contamination from a non-food source
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?
- 50–99 ppm (Correct answer)
- 10–25 ppm
- 100–200 ppm
- 200–300 ppm
Correct answer: 50–99 ppm
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?
- Cockroaches (Correct answer)
- Fruit flies hovering near fruit
- Moths near dry goods
- Ants walking on sealed containers
Correct answer: Cockroaches
Cockroaches carry pathogens on their bodies and legs and contaminate food directly by walking on or defecating near food and food-contact surfaces.
Question 6: What is the best way to prevent contamination from overhead pipes in a food prep area?
- Shield or wrap the pipes and store food away from them (Correct answer)
- Paint the pipes with food-safe paint
- Clean the pipes daily with sanitizer
- Install a humidity control system
Correct answer: Shield or wrap the pipes and store food away from them
Shielding pipes and storing food away from them prevents drips or condensation from contaminating food below.
