SERVSAFE - UNIT 4 - CROSS-CONTAMINATION EXAM

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SERVSAFE - UNIT 4 - CROSS-CONTAMINATION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -8 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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 2: 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 3: 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 4: Self-Service

Answer:

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

1.All food items must be labeled.

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 5: 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 6: 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 7: Storing Utensils/Equipment

Answer:

1.Store utensils and equipment that are used for food at least six inches above the floor.

2.Glasses and cups must be stored upside down and must be placed on a clean and sanitized surface.

3.Store clean utensils with handles up.

Question 8: 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.