Preventing Cross-Contamination one
A food handler has a cut on their finger. What should they do BEFORE returning to food prep?
A. Ignore it if it isn’t bleeding
B. Wash it with cold water only
C. Cover it with a bandage and wear a glove
D. Put a glove on top of the uncovered cut
C. Cover it with a bandage and wear a glove.
Clean and bandage the wound, then cover it with a glove or finger cot before returning to food preparation.
A food handler can use hand sanitizer instead of washing their hands.
True or False
False
(Handwashing is required; sanitizer is an addition, not a replacement.)
Raw ground beef should be stored:
A. On the top shelf
B. With cleaning produce
C. On the bottom shelf
D. Next to desserts
C. On the bottom shelf
Raw ground beef must be stored on the lowest shelf to prevent its juices from dripping onto other foods and causing cross-contamination.
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.)
Question: Worth 1 point
A coworker tells you they have a low-grade fever but feel okay. They insist on helping prep sandwiches. What should you do?
Answer:
Report it to the manager.
When must a food handler change their gloves?
A. Once every hour
B. Only when gloves tear
C. After handling money
D. At the end of the shift
C. After handling money
Gloves must be changed anytime they become contaminated, which includes tasks like handling money.
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.
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)
If a food handler touches raw meat and then immediately handles ready-to-eat food while wearing gloves, there is no risk of cross-contamination.
True or False
False
(Gloves must be changed and hands washed; gloves alone don’t remove contaminants.)
Question: Worth 2 points
You notice raw chicken stored on the top shelf of the cooler, above ready-to-eat salads. The chicken is in a sealed container.
1. What should you do
2. Why?
1. Move the raw chicken to a lower shelf below ready-to-eat food.
2. Even sealed containers can leak or drip.
What is the BEST way to prevent cross-contamination?
A. Store ready-to-eat food above raw meat
B. Wipe raw-meat juices with a towel
C. Use separate equipment for raw and ready-to-eat food
D. Mix foods that will be cooked later
C. Use separate equipment for raw and ready-to-eat food
Using separate cutting boards, utensils, and prep areas is one of the most effective ways to prevent cross-contamination.
Allergens are not considered a cross-contamination hazard if they are naturally part of a menu item.
True or False
False
Cross-contamination refers to allergens unintentionally getting into a food that shouldn’t contain them.
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.)
Fingernails must be short, clean, and free of polish when working with food.
True or False
True
Question: 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.
1. What should have been done to prevent a hazard?
The knife must be
1. WASHED
2. RINSED
3. SANITIZED
to prevent allergen cross-contact.
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.)
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.
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.
Question: 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.
What does TCS stand for?
A. Temperature Control System
B. Time and temperature standard
C. Time and Temperature Control for Safety
D. Total Cooking Standard
C. Time and Temperature Control for Safety
TCS refers to foods that require careful time and temperature management to prevent harmful bacteria growth.
Handwashing sinks can be used to wash hands, rinse vegetables, and clean small equipment as long as the sink is labeled “handwashing.”
True or False
False
(Handwashing sinks are strictly for handwashing; other uses risk contamination.)
A food handler changes gloves after handling raw fish, but does not wash hands before putting on a new pair. What is the risk?
A. No risk if gloves are intact
B. Chemical contamination
C. Cross-contamination from hands to gloves
D. Time-temperature abuse
C. Cross-contamination
Even though the gloves were changed, skipping handwashing means any contaminants (like bacteria from the raw fish) can transfer from the hands to the new gloves—and then to other food.
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.
Question: 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? List them in order.
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