TFHC Cross-Contamination Prevention 2

Question 1

What is the correct procedure if a food worker accidentally drops a raw chicken breast on a prep counter where vegetables are being cut?

Accepted Answer

Remove the chicken, then wash, rinse, and sanitize the entire surface before resuming vegetable prep

Answer

The entire surface must be properly cleaned and sanitized to eliminate all bacterial contamination before any other food prep continues.

Question 2

Which practice is an example of direct cross-contamination?

Accepted Answer

Placing a cooked steak back on the same plate that held the raw steak

Answer

Returning cooked food to the raw-food plate directly transfers bacteria from the unwashed plate to the safely cooked food.

Question 3

What is the primary purpose of using separate cutting boards for different food types?

Accepted Answer

To prevent the transfer of pathogens or allergens from one food to another

Answer

Separate cutting boards create a physical barrier between different food types, preventing pathogens and allergens from transferring between them.

Question 4

A food worker stirs raw beef stew with a spoon and then uses the same spoon to taste-test a sauce without washing it. This represents what type of hazard?

Accepted Answer

Biological cross-contamination

Answer

Using the same utensil on raw and cooked/ready foods transfers live bacteria, causing biological cross-contamination.

Question 5

Which type of food contamination occurs when a food handler's earring falls into a salad bowl?

Accepted Answer

Physical contamination

Answer

Physical contamination involves foreign objects (jewelry, hair, glass, bones) entering food, which can cause injury or choking.

TFHC - Texas Food Handlers Certification Practice Test

TFHC - Texas Food Handlers Certification Practice Test

TFHC Cross-Contamination Prevention 2