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Year 8 Food > cross contamination > Flashcards

cross contamination Flashcards

1
Q

What is cross contamination?

A

The transfer of harmful bacteria or substances from one food item or surface to another.

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2
Q

True or False: Cross contamination can occur during food preparation.

A

True

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3
Q

Fill in the blank: Cross contamination often occurs when raw __________ come into contact with ready-to-eat foods.

A

foods

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4
Q

Which of the following is a common cause of cross contamination? A) Using the same cutting board for raw meat and vegetables B) Cooking food at the correct temperature C) Storing food in airtight containers

A

A) Using the same cutting board for raw meat and vegetables

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5
Q

What is the best way to prevent cross contamination in the kitchen?

A

Use separate cutting boards and utensils for raw and cooked foods.

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6
Q

True or False: Cross contamination can happen in the refrigerator.

A

True

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7
Q

What is one way to prevent cross contamination in food storage?

A

Store raw meats on the bottom shelf to prevent juices from dripping onto other foods.

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8
Q

Fill in the blank: __________ is a common surface where cross contamination can occur.

A

Countertops

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9
Q

True or False: Handwashing is important in preventing cross contamination.

A

True

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10
Q

What should you do after handling raw meat to avoid cross contamination?

A

Wash your hands thoroughly with soap and water.

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11
Q

Multiple Choice: Which of the following is NOT a method of preventing cross contamination? A) Using different utensils for different food types B) Washing fruits and vegetables C) Using the same sponge for cleaning all surfaces

A

C) Using the same sponge for cleaning all surfaces

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12
Q

What is the role of sanitizers in preventing cross contamination?

A

Sanitizers help kill bacteria on surfaces and utensils.

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13
Q

True or False: Cross contamination can occur during transportation of food.

A

True

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14
Q

Fill in the blank: Always store __________ and cooked foods separately to prevent cross contamination.

A

raw

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15
Q

What is a key step in preventing cross contamination when grilling?

A

Use separate plates for raw and cooked meats.

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16
Q

Multiple Choice: Which food handling practice reduces the risk of cross contamination? A) Thawing food on the counter B) Using a thermometer to check meat temperatures C) Mixing raw and cooked foods together

A

B) Using a thermometer to check meat temperatures

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17
Q

True or False: Cross contamination can only occur in the kitchen.

A

False

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18
Q

What is the importance of color-coded cutting boards?

A

They help prevent cross contamination by designating specific boards for different food types.

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19
Q

Fill in the blank: __________ is a common source of cross contamination in restaurants.

A

Shared utensils

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20
Q

What should be done with utensils that have touched raw meat?

A

They should be washed before using them on cooked foods.

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21
Q

Multiple Choice: Which of the following can lead to cross contamination? A) Using a clean dish towel B) Not washing hands after handling food C) Cooking food to the proper temperature

A

B) Not washing hands after handling food

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22
Q

True or False: Cross contamination can be prevented by keeping food out of the danger zone (40°F - 140°F).

A

True

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23
Q

Fill in the blank: Always clean and sanitize __________ after preparing raw foods.

A

surfaces

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24
Q

What is one effective way to sanitize kitchen surfaces?

A

Using a solution of bleach and water.

25
Q

Multiple Choice: What is the first step in preventing cross contamination? A) Cooking food thoroughly B) Cleaning surfaces C) Washing hands

A

C) Washing hands

26
Q

Fill in the blank: __________ can easily spread bacteria if not cleaned properly.

A

Sponges

27
Q

True or False: It is safe to reuse marinades that have been used for raw meat.

A

False

28
Q

What should be done with leftover food that has been in contact with raw meat?

A

It should be discarded or cooked thoroughly before consuming.

29
Q

Multiple Choice: Which of the following is a safe practice for thawing food? A) Leaving it out on the counter B) Thawing it in the refrigerator C) Thawing it in hot water

A

B) Thawing it in the refrigerator

30
Q

Fill in the blank: To prevent cross contamination, always label and date __________.

A

food items

31
Q

What is the purpose of using different colored cloths for cleaning?

A

To designate specific cloths for different areas or types of cleaning to prevent cross contamination.

32
Q

True or False: Cross contamination can happen during food delivery.

A

True

33
Q

Fill in the blank: __________ is a bacteria commonly associated with cross contamination from poultry.

A

Salmonella

34
Q

What is the significance of checking expiration dates?

A

To ensure food safety and prevent the use of spoiled items that could cause cross contamination.

35
Q

Multiple Choice: Which of the following is NOT a type of cross contamination? A) Direct contamination B) Indirect contamination C) Chemical contamination

A

C) Chemical contamination

36
Q

True or False: Cross contamination is only a concern in food service operations.

A

False

37
Q

What is the role of food handlers in preventing cross contamination?

A

Food handlers must follow proper hygiene and food safety practices to minimize risks.

38
Q

Fill in the blank: __________ helps to identify areas with a high risk of cross contamination in a facility.

A

Risk assessment

39
Q

What is the importance of training staff on cross contamination?

A

To ensure they understand and implement food safety practices effectively.

40
Q

Multiple Choice: Which of the following is a high-risk food for cross contamination? A) Dry pasta B) Raw chicken C) Canned vegetables

A

B) Raw chicken

41
Q

True or False: Cross contamination can occur through contaminated water.

A

True

42
Q

Fill in the blank: __________ is a common way for cross contamination to occur at buffets.

A

Serving utensils

43
Q

What should be done to utensils used to serve food at a buffet?

A

They should be changed frequently to avoid cross contamination.

44
Q

Multiple Choice: Which is a best practice to follow during food preparation? A) Using the same knife for all ingredients B) Washing hands between tasks C) Placing cooked food on the same plate as raw food

A

B) Washing hands between tasks

45
Q

True or False: Cross contamination can only occur with food items.

A

False

46
Q

What is the impact of cross contamination on public health?

A

It can lead to foodborne illnesses and outbreaks.

47
Q

Fill in the blank: __________ is a key practice in preventing cross contamination in food processing.

A

Segregation

48
Q

What is the significance of using separate sinks for food preparation and handwashing?

A

To prevent cross contamination between food and hands.

49
Q

Multiple Choice: Which of the following is a safe way to handle leftovers? A) Leaving them at room temperature B) Refrigerating them promptly C) Reheating them only once

A

B) Refrigerating them promptly

50
Q

True or False: Cross contamination can occur through contact with contaminated surfaces.

A

True

51
Q

What is the purpose of a food safety plan?

A

To outline procedures and practices to prevent cross contamination and ensure food safety.

52
Q

Fill in the blank: __________ is essential for preventing cross contamination in catering services.

A

Transportation safety

53
Q

What should be done regularly to minimize the risk of cross contamination?

A

Conduct routine cleaning and sanitizing of all food contact surfaces.

54
Q

Multiple Choice: Which of the following can help reduce cross contamination? A) Keeping food covered B) Using the same gloves for different tasks C) Ignoring food safety guidelines

A

A) Keeping food covered

55
Q

True or False: Cross contamination can occur in home kitchens as well as commercial kitchens.

A

True

56
Q

What is the role of temperature control in preventing cross contamination?

A

Maintaining food at safe temperatures helps inhibit the growth of harmful bacteria.

57
Q

Fill in the blank: __________ is critical for preventing cross contamination in food delivery services.

A

Hygiene

58
Q

What should be done with food that has been dropped on the floor?

A

It should be discarded to prevent cross contamination.

59
Q

Multiple Choice: Which practice should be avoided to prevent cross contamination? A) Using a clean knife for each ingredient B) Mixing raw and cooked foods C) Storing food properly

A

B) Mixing raw and cooked foods

Year 8 Food (5 decks)

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