Cross-Contamination Prevention Flashcards

What is the difference between cleaning and sanitizing?

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

Cleaning removes visible dirt and food debris, while sanitizing uses heat or chemicals to reduce microorganisms to safe levels — both steps are required.

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

Answer: Clean the surface with soap and water and rinse first

Surfaces must be cleaned and rinsed before sanitizing because food debris and soap residue can inactivate chemical sanitizers.

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

Answer: Direct cross-contamination

Using unwashed tongs from raw to cooked shrimp directly transfers pathogens from the raw food to the ready-to-eat food, causing direct cross-contamination.

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

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

Dedicated equipment for raw proteins prevents their pathogens from transferring to ready-to-eat foods that have no further cooking step to eliminate contamination.

Which of the following scenarios represents chemical cross-contamination?

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

Chemical cross-contamination occurs when cleaning or sanitizing chemicals are transferred to food or food contact surfaces, contaminating the food.

When should a sanitizer solution's concentration be tested?

Answer: Regularly throughout the day using a test kit or strips

Sanitizer concentrations should be regularly tested with appropriate test strips or a kit because concentration decreases with use and dilution.