Cross-Contamination Prevention Flashcards

What is the correct concentration range for a chlorine-based sanitizer used on food contact surfaces?

Answer: 50–100 ppm

Chlorine (bleach) sanitizer for food contact surfaces is effective at 50–100 ppm (parts per million); lower concentrations don't sanitize, higher can be toxic.

What labeling must be on a spray bottle containing a sanitizer solution?

Answer: The chemical name, concentration, and any hazard warnings

All chemical containers, including sanitizer spray bottles, must be labeled with the chemical name, concentration, and hazard warnings to prevent misuse or accidental poisoning.

Where should chemicals and cleaning supplies be stored in a food establishment?

Answer: In a separate locked area below or away from food and food contact items

Chemicals must be stored in a dedicated area, separate from and below food and food contact items, to prevent accidental chemical contamination.

A sponge used to wipe down a prep table that was previously used on a raw meat cutting board is an example of:

Answer: Indirect cross-contamination

Using a sponge that contacted raw meat to wipe a prep surface transfers pathogens indirectly via the intermediate object, which is indirect cross-contamination.

Which food should be stored at the lowest position in a walk-in refrigerator?

Answer: Raw ground poultry

Raw ground poultry has the highest minimum cooking temperature (165°F) and poses the greatest contamination risk, so it must be stored on the lowest shelf.

What is an effective way to prevent pest cross-contamination in a food storage area?

Answer: Keep food in sealed containers at least 6 inches off the floor

Storing food in sealed containers at least 6 inches off the floor denies pests access to food and makes it easier to inspect and clean beneath shelving.