FOOD HANDLER CERT. SECTION 4 CROSS CONTAMINATION

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FOOD HANDLER CERT. SECTION 4 CROSS CONTAMINATION

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Preventing food and ingredient contamination

Answer:

Keep it separated 1.) Raw animal food -Separate raw animal foods from raw fruits and vegetables -Separate different raw animal meats from one another (except when used as combined ingredients) 2.) Ready-to-eat foods -Separate unwashed fruits and vegetables from ready-to-eat food 3.) Storing food in covered containers or wrappings 4.) Cleaning and sanitizing equipment and utensils

Question 2: The Dishwasher

Answer:

Using the dishwasher -Scrape, rinse, or soak items before washing -Pre-soak items with dried-on food -Do not overload the dish racks -Use the correct rack for the items being washed -Load racks so the water spray will reach all surfaces -Frequently check water temperature and pressure -Rewash dirty items -Air-dry all items Maintaining the diwasher -Remove food and other objects from spray nozzles and food traps

-Fill tanks with clean water whenever needed -Fill detergent and sanitizer dispensers with each use -Use a de-limer to remove mineral deposits when necessary

Question 3: Preventing cross-contamination while prepping

Answer:

1.Make sure work stations, cutting boards, and utensils are cleaned well and sanitized.

2.Do not touch ready-to-eat food with any surface that has come into contact with raw meat, seafood, or poultry.

3.Do not prepare raw meat, seafood, and poultry at the same time with ready-to-eat food.

Question 4: Food Allergens

Answer:

The most common food allergens include milk and dairy products, eggs, fish and shellfish, wheat, soy, soy products, peanuts, and other tree nuts.REMEMBER: Inform the customer how each dish is made and if there are any "secret" ingredients.Suggest simple menu items for customers with food allergies.

Prepping:

• When prepping food for customers with food allergies, make sure that allergens do not come into

contact with: food, beverage, utensils, equipment, and gloves.

• Wash, rinse, and sanitize cookware, utensils and equipment before prepping their food.

• Use equipment assigned for prepping their food.

• Wash hands and change gloves before prepping their food.

Question 5: Storing cleaning supplies

Answer:

• Contamination of food can come from improper storage of chemicals
• Chemicals should be stored to prevent the contamination of food, equipment, utensils, linens and

single-service and single-use items

• If a chemical is transferred to another container, it should be labeled with the common name of the

chemical

Question 6: Cleaning and Sanitizing

Answer:

The difference between cleaning and sanitizing

• Cleaning is the process of removing food particles, grease and visible soil
• Cleaning agents include abrasive cleaners, acid cleaners, detergents and solvent cleaners

• Sanitizing is the process by which the number of microorganisms on a surface are reduced.
• Heat and chemicals are ways in which surfaces can be sanitized

How to Clean and Sanitize:

• For sanitizing to be effective, cleaning must be done prior to sanitizing.
• First surfaces must be cleaned and rinsed.
• Surfaces can then be sanitized.

When to Clean and Sanitize:

• After using an item
• When you think any surface has been contaminated
• Before working on a different type of food
• After four hours when item is used continuously

Cleaning in Place:

In-place sanitizing is the process of cleaning and sanitizing large equipment that won't fit in a dishwasher or sink. Using this method, equipment are washed with soap and water first before being rinsed. A sanitizing agent is then applied on the equipment which may be a stream of hot water set at a minimum temperature of 178°F or a chemical solution that is sprayed on the surface at double the strength used for manual dishwashing.

Question 7: Preventing cross-contamination while serving

Answer:

How to prevent cross-contamination when serving food:

1.Do not touch the parts of the dishes or glassware that came into contact with food.

2.Do not stack glasses when you carry them.

3.Do not hold utensils by the parts that came into contact with food.

4.Do not use your bare hands to handle ready-to-eat food.

5.Never scoop ice with your bare hands.

6.Never use towels designated for food spills for any other purpose.

7.Never store used towels in your apron or uniform.

8.Never use the same utensils for handling raw meat, poultry or seafood with ready-to-eat food.

Question 8: The 3 Compartment Sink

Answer:

Setting up:

Sink 1

• Fill with water with temperature of at least 110°F and add detergent.

Sink 2

• Fill with water or if you spray-rinse items, leave this sink empty.

Sink 3

• Fill with water and add sanitizing agent. Check the strength of the sanitizer.

How to clean and sanitize in a three-compartment sink

• Rinse, scrape or soak used items before washing them.

• Clean the items in the first sink using a brush, cloth or nylon scrub pad to loosen dirt or grime.

• Rinse the items in the second sink by dipping them in the water or by spray-rinsing them.

• Sanitize the items in the third sink as directed.

• Air-dry the items by placing them upside down to drain. Do not wipe these items dry.

Remember: Never mix chemical sanitizers with washing water detergents.

Question 9: Self-Service

Answer:

How to prevent cross-contamination in self-service areas:

1.All food items must be labelled.

2.Do not allow customers to refill their used/dirty plates.

3.Do not allow customers to use used/dirty utensils.

4.Never use ice that was used to keep food or beverage cold for other purposes.

Question 10: cross contamination

Answer:

the transfer of harmful substances or disease-causing microorganisms from one surface or food to another Clean - the surface is free of food particles, grease and visible soil Sanitize - process by which the number of microorganisms on a surface is reduced

Question 11: Sanitizers

Answer:

Types:

1.) Heat

• Hot water - 171°F or 180°F
• Surfaces can then be sanitized.

2.) Chemicals

• Chlorine
• Quaternary Ammonia
• Iodine

Testing Supplies:

When using chemicals to sanitize, you must use test strips or a test reagent kit to ensure you are using the proper concentration of the chemicals.

Note: Make sure to follow manufacturer's recommendations when using sanitizers.