SERVSAFE FOOD HANDLER GUIDE, CHAPTER 4:

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SERVSAFE FOOD HANDLER GUIDE, CHAPTER 4:

PREVENTING CROSS-CONTAMINATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: guidelines for preventing cross-contamination when serving food

Answer:

don't touch dishes and utensils that come in contact with food, carry glasses on a tray, use tongs or gloves, use ice scoops, keep cleaning rags in sanitizing solution, cover food

Question 2: guidelines for preventing cross-contamination when prepping food

Answer:

make sure all workspaces and equipment are cleaned and sanitized, prep meat separate from ready-to-eat food, wash produce

Question 3: Big Eight Food Allergens

Answer:

milk, soy, tree nuts, shellfish, eggs, fish, peanuts, wheat Question 4: guidelines for preventing cross-contamination in storing cleaning supplies

Answer:

store chemicals in designated storage area, store in original containers, dispose of materials according to labels

Question 5: if cross-contact happens

Answer:

do not serve to customer, set it aside, tell your manager

Question 6: guidelines for preventing cross-contamination in storing utensils

Answer:

store utensils and equipment six inches off the floor, store glassware upside down, store utensils with handles up

Question 7: cross-contact

Answer:

when food containing an allergen comes in contact with another food item and their proteins mix

Question 8: three things to do if cross-contamination happens

Answer:

do your best to fix the problem, set aside the contaminated temperature, ask your manager what to do

Question 9: guidelines for preventing cross-contamination in self-service areas

Answer:

food should be labeled, use separate utensils for each items, use sneeze guard, don't let customers use dirty plates or utensils

Question 10: guidelines for preventing cross-contamination when storing food

Answer:

store food in designated storage areas, food should be at least six inches off the floor, food should be wrapped or covered, store raw and ready-to-eat food separately, store food from top to bottom

Question 11: cross-contamination

Answer:

pathogens that are transferred from one surface to another