ServSafe Preventing Cross-Contamination 2

Question 1

What is the correct order for storing raw proteins in a refrigerator from top to bottom?

Accepted Answer

Fish/seafood, whole beef/pork, ground meat, poultry

Answer

Foods are stored based on minimum cooking temperatures, lowest to highest from top to bottom.

Question 2

Which action best prevents cross-contamination when preparing raw chicken and a fresh salad?

Accepted Answer

Prepare the salad first on clean equipment, then handle the raw chicken

Answer

Preparing ready-to-eat foods before raw proteins eliminates cross-contamination risk.

Question 3

A food handler used a cutting board for raw salmon. What must they do before using it for vegetables?

Accepted Answer

Wash, rinse, and sanitize the cutting board

Answer

The complete wash, rinse, and sanitize procedure is required between uses with different food types.

Question 4

Why should raw meat never be washed under running water before cooking?

Accepted Answer

Water splashing can spread pathogens up to three feet around the sink

Answer

Washing raw meat creates splashing that spreads pathogens like Salmonella up to three feet in every direction.

Question 5

What role do single-use gloves play in preventing cross-contamination?

Accepted Answer

They provide a barrier but must be changed between tasks and between raw and ready-to-eat foods

Answer

Gloves create a barrier but must be changed frequently, especially between raw and ready-to-eat foods.

ServSafe Practice Test