SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 3 — Questions and Answers
Question 1: What must a food handler do before changing from preparing raw seafood to handling ready-to-eat foods?
- Change gloves and wash hands (Correct answer)
- Change apron only
- Wipe hands on a sanitized cloth
- Use hand sanitizer and continue
Correct answer: Change gloves and wash hands
Both glove changes and handwashing are required when transitioning from raw seafood to ready-to-eat foods to prevent cross-contamination.
Question 2: Which of the following food allergens is classified as a major allergen under US law?
- Peanuts (Correct answer)
- Blueberries
- Garlic
- Black pepper
Correct answer: Peanuts
Peanuts are one of the nine major food allergens recognized by US law (FALCPA/FASTER Act) requiring mandatory labeling.
Question 3: Why is it dangerous to store chemicals near food or food-contact surfaces?
- Chemicals can spill or off-gas and contaminate food (Correct answer)
- Chemicals attract pests that spread disease
- The law prohibits chemical storage near food
- Chemicals increase the temperature of nearby food
Correct answer: Chemicals can spill or off-gas and contaminate food
Chemicals can spill onto food or evaporate into the air and contaminate food-contact surfaces, creating a chemical hazard.
Question 4: What is the ServSafe recommendation for dealing with a food employee who has a suspected foodborne illness?
- Report it to the regulatory authority and exclude or restrict the employee (Correct answer)
- Monitor the employee and allow them to work until test results confirm illness
- Require the employee to work non-food tasks until they feel better
- Allow the employee to work if they wear a mask and gloves
Correct answer: Report it to the regulatory authority and exclude or restrict the employee
Suspected foodborne illness must be reported to the regulatory authority, and the employee must be excluded or restricted immediately.
Question 5: What is a common method to verify that a sanitizer solution is at the correct concentration?
- Using a test kit or test strips (Correct answer)
- Checking the color of the solution
- Tasting a small amount of the solution
- Measuring the temperature of the solution
Correct answer: Using a test kit or test strips
Test kits or test strips measure the concentration of sanitizer to ensure it falls within the effective and safe range.
Question 6: Which of the following is the safest way to transport food off-site to a catering event?
- In insulated containers that maintain proper hot or cold temperatures (Correct answer)
- In standard cardboard boxes sealed tightly
- In opened hotel pans covered with plastic wrap
- In personal vehicles without temperature control
Correct answer: In insulated containers that maintain proper hot or cold temperatures
Insulated containers maintain TCS foods at safe temperatures during transport, preventing entry into the Temperature Danger Zone.
SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 3
What must a food handler do before changing from preparing raw seafood to handling ready-to-eat foods?