Preventing Cross-Contamination

Question 1

How can you prevent cross-contamination when receiving food?

Answer 1

• Reject items with dirty, stained, or damaged packaging.
• Check for signs of pests.
• Follow manager’s guidelines.

Question 2

What is the proper storage order for raw and ready-to-eat foods?

Answer 2

1. Ready-to-eat food
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
5. Whole and ground poultry

Question 3

What practices should be followed when prepping food to prevent cross-contamination?

Answer 3

• Clean and sanitize workstations and utensils.
• Do NOT allow ready-to-eat food to touch raw food surfaces.
• Prep raw and ready-to-eat foods at different times.

Question 4

What should be done in self-service areas to prevent cross-contamination?

Answer 4

• Label food.
• Provide separate utensils for each item.
• Keep food under sneeze guards.

Question 5

What are food-contact surfaces?

Answer 5

Surfaces that touch food, such as plates, glasses, and utensils.

Question 6

What are the Big Eight food allergens?

Answer 6

1. Milk
2. Soy
3. Tree nuts
4. Crustacean shellfish
5. Eggs
6. Fish
7. Peanuts
8. Wheat

Question 7

What should servers do to accommodate customers with food allergies?

Answer 7

• Inform customers about dish ingredients.
• Suggest allergen-free menu items.
• Clearly indicate allergen special orders.

Question 8

What is the importance of storing chemicals separately from food?

Answer 8

To prevent chemical contamination of food.

Question 9

What should you do if cross-contamination occurs?

Answer 9

• Set aside the contaminated item.
• Inform your manager.

Question 10

What should you do with an allergen special order?

Answer 10

Hand deliver the allergen special order to the guest separately from other food to prevent cross-contact.

Question 11

What practices apply to customers with gluten intolerance?

Answer 11

The same practices for food allergies apply to other food sensitivities, such as gluten intolerance.

Question 12

What is the first step in preparing food for customers with food allergies?

Answer 12

Check recipes and ingredient labels to ensure the allergen is not present.

Question 13

How should cookware and utensils be handled before prepping allergen special orders?

Answer 13

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

Question 14

What should you do to prevent allergen cross-contact?

Answer 14

Make sure the allergen does not touch anything, including food, beverages, utensils, equipment, and gloves.

Question 15

What actions should be taken if cross-contact happens?

Answer 15

• Do NOT serve the food to the customer.
• Set it aside so it cannot be used.
• Tell your manager.

Question 16

What should you do if a customer has a severe allergic reaction?

Answer 16

• Call the emergency number in your area.
• Tell your manager.

Question 17

How many Americans have food allergies?

Answer 17

fifteen million

The number is increasing.

Question 18

What should Jose do if he is unsure whether the gravy contains milk?

Answer 18

Stop and ask his manager.

Question 19

What should Melissa do if she sees pecans on a salad for a customer allergic to tree nuts?

Answer 19

Set the salad aside and tell her manager.

Question 20

What should Louis do before cooking for a guest with a soy allergy?

Answer 20

Get freshly cleaned and sanitized equipment.