Preventing Cross-Contamination
Food Safety Quiz: Preventing Cross-Contamination
Test your knowledge on the essential practices of preventing cross-contamination in food handling. This quiz will challenge your understanding of food safety protocols to ensure that you serve safe and healthy food.
Key Topics Covered:
- Cross-contamination prevention
- Proper food handling techniques
- Common allergens and their implications
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should
Prepare them at the same time on the same prep table
Clean and sanitize the work surfaces between each product
Wear gloves when handling the meat but not the ready-to-eat product
Hold both products at the correct temperature
The correct way to scoop ice for a customer's beverage is to use
Clean bare hands.
Customer cups.
Clean glasses.
Ice scoops.
Where should wiping cloths be stored when not in use?
On the counter
In sanitizer solution
In the cook's apron pocket
On a hook by the prep table
Juice from raw ground been has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Remove the dirty wrap, replace it with new wrap, and return the pan to storage.
Wipe the meat juice off the wrap with a towel, and return the pan to storage.
Remove the dirty wrap, rinse the strawberies and the pan, replace the wrap, and return it to storage.
Set the pan of strawberries aside and ask the manager what to do.
Where should cleaning supplies and chemicals be stored?
On a shelf above food
On a shelf next to food
In a designated storage area
In the walk-in cooler
Surfaces that touch food must be
Rinsed only.
Cleaned only.
Rinsed and sanitized.
Cleaned and sanitized.
Cross-contamination occurs when
Labels do not contain information on alergens.
Food is not held at the correct temperature.
Pathogens transfer fromone surface or food to another.
Deliveries of frozen food are rejected.
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
Cross-contamination.
Allergen spread.
Cross-contact.
Pathogenic safety.
What are three of the Big Eight food allergens?
Eggs, wheat, fish
Onions, broccoli, potatoes
Olives, mushrooms, lettuce
Coffee, raspberries, corn
A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
Tell the customer to eat only the pie, and leave the ice cream on the plate.
Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.
Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve it.
Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and the serve it.
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