ServSafe Preventing Cross-Contamination 4

Question 1

A food handler finishes slicing raw chicken and immediately begins chopping lettuce on the same cutting board without washing it. This is an example of:

Accepted Answer

Cross-contamination

Answer

Using the same cutting board for raw poultry and ready-to-eat produce without cleaning and sanitizing in between is a classic example of cross-contamination.

Question 2

Which of the following is the correct order for washing, rinsing, and sanitizing a cutting board?

Accepted Answer

Wash, rinse, sanitize

Answer

The correct three-compartment sink procedure is wash, rinse, then sanitize to ensure all pathogens are eliminated.

Question 3

Raw ground beef is stored on a shelf directly above sliced deli meats in a walk-in cooler. What is the primary food safety concern?

Accepted Answer

Juices from the beef can drip onto and contaminate the deli meats

Answer

Raw meat stored above ready-to-eat foods creates a risk that raw juices will drip down and contaminate the ready-to-eat items.

Question 4

A sushi chef uses color-coded cutting boards — red for raw meat and yellow for raw poultry. What additional board color should be used for ready-to-eat foods like vegetables?

Accepted Answer

Green

Answer

In the standard ServSafe color-coding system, green cutting boards are designated for produce and ready-to-eat foods.

Question 5

Which practice BEST prevents cross-contamination when handling allergen-containing foods?

Accepted Answer

Using dedicated equipment and utensils that are not shared with allergen-containing foods

Answer

Dedicated, separate equipment prevents allergen proteins from transferring to allergen-free dishes.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Preventing Cross-Contamination 4