Preventing Cross-Contamination

A colorful illustration of a kitchen setting with food safety symbols, including gloves, cleaning supplies, allergen warning signs, and a food handler practicing safe food prep.

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

10 Questions2 MinutesCreated by SafeGuardChef247

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

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.

Preventing Cross-Contamination

Food Safety Quiz: Preventing Cross-Contamination

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