SAFE PLATES - MODULE 4 - CROSS-CONTAMINATION EXAM

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SAFE PLATES - MODULE 4 - CROSS-CONTAMINATION EXAM

QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -24 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: Ways Cross-Contamination can occur:

Answer:

Standing or dripping water.Question 2: Food Storage:

Answer:

Use durable containers securely covered with wrap, foil, or lids.Question 3: Ice Used for Food (keep protected):

Answer:

Ensure that the ice machine is maintained, cleaned, and sanitized.Question 4: Contamination:

Answer:

Is the presence of substances in food that can be harmful to humans.

Question 5: Ways Cross-Contamination can occur:

Answer:

Unclean hands and poor hygiene.Question 6: Preventing Cross-Contamination also includes:

Answer:

Personal Hygiene, cleaning, and sanitizing.Question 7: Food Displays (prevent contamination):

Answer:

Self-serve items should be covered by a lid or sneeze guard.Question 8: Utensils used with TCS foods:

Answer:

Under running water so that utensil is adequately rinsed.Question 9: Utensils used with TCS foods:

Answer:

In container of water 136 degrees Fahrenheit or above.Question 10: What utensils do you use to prepare and serve washed fruits and vegetables?

Answer:

Single use gloves.Question 11: Cross-Contamination:

Answer:

Is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food.Question 12: Food Storage:

Answer:

Label containers with contents and date.

Question 13: Store utensils properly according to

Answer:

The food being served.

Question 14: Utensils should be replaced at least every

Answer:

Four (4) hours when used at room temperature.Question 15: Ways Cross-Contamination can occur:

Answer:

Improperly stored foods and chemicals.Question 16: Food Storage:

Answer:

Store foods in cold storage in order of cooking final temperature.Question 17: Utensils used with NON-TCS foods:

Answer:

In a clean, protected location.

Question 18: What utensils do you use for serving food, drinks, and ice?

Answer:

Properly sanitized and cleaned utensils.Question 19: Ice Used for Food (keep protected):

Answer:

Food, utensils, and containers should not be stored in machines holding ice for consumption.

Question 20: Regularly replace....

Answer:

utensils after any chance of contamination.

Question 21: Utensils used with TCS foods:

Answer:

On a clean, sanitized prep surface.Question 22: Utensils used with NON-TCS foods:

Answer:

In food containers if handle remains above the food.Question 23: Food Displays (prevent contamination):

Answer:

Each container should have its own utensil replaced with clean, sanitized ones a minimum of every four (4) hours.Question 24: Ways Cross-Contamination can occur:

Answer:

Improperly cleaned and sanitized prep areas, equipment, and utensils.