TFM Cross-Contamination Prevention 2

Question 1

What is the difference between cleaning and sanitizing?

Accepted Answer

Cleaning removes dirt and food; sanitizing reduces pathogens to safe levels

Answer

They are the same process

Answer

Sanitizing removes dirt; cleaning kills bacteria

Answer

Cleaning uses chemicals; sanitizing uses water only

Question 2

What must be done to a food contact surface before sanitizing?

Accepted Answer

Clean the surface with soap and water and rinse first

Answer

Apply the sanitizer directly to the dirty surface

Answer

Dry the surface completely

Answer

Heat the surface with a heat gun

Question 3

A chef uses the same tongs to handle raw shrimp and then places cooked shrimp on a serving platter. This is an example of:

Accepted Answer

Direct cross-contamination

Answer

Proper time-temperature control

Answer

Physical contamination

Answer

Chemical contamination

Question 4

What is the purpose of using separate equipment for raw proteins versus ready-to-eat foods?

Accepted Answer

To prevent pathogens from raw foods contaminating foods that won't be cooked

Answer

To meet aesthetic standards in the kitchen

Answer

To speed up kitchen operations

Answer

To reduce dishwashing time

Question 5

Which of the following scenarios represents chemical cross-contamination?

Accepted Answer

Cleaning chemical residue left on a cutting board used for food prep

Answer

Raw chicken juices dripping onto lettuce

Answer

A food handler sneezing on a salad

Answer

Hair falling into soup from an uncovered head

Question 6

When should a sanitizer solution's concentration be tested?

Accepted Answer

Regularly throughout the day using a test kit or strips

Answer

Once at the beginning of the day only

Answer

Only when it appears cloudy or discolored

Answer

Every 4 hours regardless of use