SERVSAFE MANAGER COURSEBOOK Cross-Contamination Prevention 3

Question 1

What must a food handler do before changing from preparing raw seafood to handling ready-to-eat foods?

Accepted Answer

Change gloves and wash hands

Answer

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?

Accepted Answer

Peanuts

Answer

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?

Accepted Answer

Chemicals can spill or off-gas and contaminate food

Answer

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?

Accepted Answer

Report it to the regulatory authority and exclude or restrict the employee

Answer

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?

Accepted Answer

Using a test kit or test strips

Answer

Test kits or test strips measure the concentration of sanitizer to ensure it falls within the effective and safe range.

SERVSAFE MANAGER COURSEBOOK Practice Test