Chapter 4 (Preventing Cross- Contamination)
Which practice BEST prevents cooler cross-contamination?
A. Leaving containers uncovered with food inside
B. Labeling foods with prep dates only
C. Keeping raw and ready-to-eat foods in completely separate sections
D. Storing all food on the same shelf at different times of day
C. Keeping raw and ready-to-eat foods in completely separate sections
Separating raw and ready-to-eat foods is the most effective way to prevent cross-contamination in a cooler.
Handwashing alone is enough to prevent all types of cross-contamination in a kitchen.
True or False
False
(Proper equipment use, storage, and workflow are also important.)
Why should dishes and utensils be air-dried?
A. It is faster
B. Towels can spread germs
C. It saves water
D. Health inspectors prefer it
B. Towels can spread germs
Using towels can put germs back onto clean items. Air-drying keeps items safe.
Cleaning schedules help ensure that cleaning tasks are completed correctly and on time.
True or False
True
Cleaning schedules clearly list what, when, and how to clean, helping maintain food safety standards.
Chapter 5: Worth 1 point
Why is air-drying required instead of towel-drying after sanitizing?
Answer: Towels can reintroduce bacteria onto clean surfaces.
What is cross-contamination?
A. When food is cooked too long
B. When harmful bacteria transfer from one surface or food to another
C. When food is stored at the wrong temperature
D. When food is harmful to people
B. When harmful bacteria transfer from one surface or food to another
Cross-contamination happens when bacteria or other microorganisms spread between foods, surfaces, or equipment—like using the same cutting board for raw chicken and vegetables without washing it first.
A food handler can handle cooked food immediately after taking out the garbage if they wash their hands first.
True or False
True
Handwashing removes contaminants that could cause cross-contamination.
What should be used to check sanitizer strength?
A. Timer
B. Thermometer
C. Test strips
D. Nothing, it's fine
C. Test strips
Test strips ensure the sanitizer is strong enough to kill germs but not so strong that it’s unsafe.
A three-compartment sink can be used to sanitize equipment using heat instead of chemicals.
True or False
False
Three-compartment sinks use chemical sanitizers.
Chapter 4: Worth 2 points (3 if it's said correctly)
A chef uses a knife to cut peanuts for a dessert. Then immediately use the same knife to cut strawberries for a fruit salad.
What should have been done to prevent a hazard?
The knife must be
1. WASHED
2. RINSED
3. SANITIZED
to prevent allergen cross-contact.
A prep table has raw chicken on one side and a ready-to-eat salad on the other. What is the biggest risk?
A. Temperature problems
B. Food waste
C. Physical contamination
D. Airborne cross-contamination
D. Airborne cross-contamination
Tiny droplets or splashes can spread from raw poultry.
Hair restraints are necessary for employees who only work with hot and prepped foods.
True or False
False
Hair restraints are required for all food employees in a food service establishment, not just those handling hot or prepped foods. That includes dishwashers, pot washers, and anyone working in kitchen areas where food or clean equipment is handled.
A food handler cleans and sanitizes a prep table, but then wipes it with a dry cloth before using it. What is the problem?
A. The cloth could re-contaminate the surface
B. The sanitizer is removed too quickly
C. The surface will dry too fast
D. The sanitizer becomes stronger
A. The cloth could re-contaminate the surface
Wiping after sanitizing can re-contaminate the surface, undoing the sanitizing step.
Cleaning and sanitizing must be done more often when equipment is used with TCS food held in the temperature danger zone.
True or False
True
Bacteria grow faster in the danger zone, increasing the need for frequent cleaning and sanitizing.
Chapter 5: Worth 3 points
What are the 3 reasons poor cleaning and sanitizing affect a restaurant’s reputation?
Answer:
It can lead to:
1. Foodborne illness
2. Health violations
3. And loss of customer trust.
When must a food handler change their gloves?
A. Once every hour
B. Only when gloves tear
C. After handling money
D. After chopping vegetables
C. After handling money
(MONEY IS DIRTY) Gloves must be changed anytime they become contaminated, which includes tasks like handling money.
Cross-contamination only occurs when raw food comes into direct contact with cooked or ready-to-eat food.
true or False
False
It can also occur indirectly through hands, equipment, surfaces, or utensils.
A food handler uses hot water instead of sanitizer in a three-compartment sink. Why is this unsafe?
A. Hot water damages dishes
B. Hot water cleans too slowly
C. Hot water does not reduce germs enough
D. Hot water is only for rinsing
C. Hot water does not reduce germs enough
Hot water alone is not a sanitizer. Approved sanitizers are required to reduce bacteria to safe levels.
Sanitizing food-contact surfaces is only required if the surface has touched raw animal products.
True or False
False
All food-contact surfaces must be sanitized regularly, regardless of the type of food handled.
Chapter 4: Worth 4 points
You have raw beef, raw fish, and ready-to-eat salad.
1. How should you organize them?
2. Why?
1. Top: Ready-to-eat salad
2. Middle: Raw fish (cooks at a lower temperature than beef)
3. Bottom: Raw beef (cooks at the highest temperature)
4. Why: This prevents drips from raw foods from contaminating ready-to-eat foods.
Which outline gives cross-contamination?
A. A food handler touches raw chicken, then touches raw beef
B. Raw shrimp drips onto the floor
C. A cutting board is sanitized, but not between every task
D. A food handler uses their phone, then returns to prep without washing their hands
D. A food handler uses their phone, then returns to prep without washing their hands
(Phone → hands → food = transfers)
Cross-contamination risks can come from improperly stored chemicals as well as food.
True or False
True
Improperly stored chemicals can contaminate food, surfaces, or equipment, creating a cross-contamination risk just like mishandled food can.
Why should cleaning tools like mops and brushes be cleaned and stored correctly?
A. To make them last longer
B. To prevent spreading contamination
C. To meet the rules given in a commercial kitchen
D. To reduce water use
B. To prevent spreading contamination
Dirty cleaning tools can spread bacteria instead of removing them if not cleaned and stored properly.
If a food-contact surface is only used for ready-to-eat foods, sanitizing is optional.
True or False
False
You still need to sanitize them, no matter what.
Chapter 4: Worth 6 points
A food handler touches raw shrimp, then adjusts their hair, sneezes, and then handles salad without washing their hands or changing gloves. Then wash hands for 15 seconds in the prep area.
What are the mistakes?
Raw shrimp contact without handwashing
Touching hair
Sneezing
Handling ready-to-eat food without washing hands or changing gloves (Risks: multiple cross-contamination paths, foodborne illness.)
Washing hands for 15 seconds (Scrub for at least 20 seconds.)
Washing hands in the prep area