Food Handler Cert. Section 4: Cross Contamination

Study Notes

Cross Contamination

Defined as the transfer of harmful substances or pathogens from one food or surface to another.
Cleaning eliminates visible soil, while sanitizing reduces microorganisms on surfaces.

Preventing Food & Ingredient Contamination

Raw animal foods must be separated from raw fruits/vegetables and from each other.
Ready-to-eat foods should not come into contact with unwashed fruits and vegetables.
Use covered containers for food storage and ensure equipment/utensils are cleaned and sanitized.

Preventing Cross-Contamination While Prepping

Maintain cleanliness of workstations, cutting boards, and utensils.
Avoid contact between ready-to-eat foods and surfaces that have touched raw meats, seafood, or poultry.
Do not prep raw meats, seafood, and poultry simultaneously with ready-to-eat items.

Preventing Cross-Contamination While Serving

Do not touch food-contact surfaces of dishes or utensils.
Avoid stacking glasses when transporting and holding utensils by their food-contact parts.
Use gloves or tools for handling ready-to-eat food; avoid bare-hand contact with ice.

Storing Utensils/Equipment

Keep utensils and equipment at least six inches above the floor.
Store glasses and cups upside down on clean surfaces.
Clean utensils should be stored with handles facing up for hygiene.

Self-Service

All food items must be properly labeled to prevent confusion.
Refrain from allowing customers to refill used plates or utensils.
Never repurpose ice used to chill food for other uses.

Cleaning and Sanitizing

Cleaning involves removing food particles and visible soil; sanitizing reduces microorganisms.
Effective sanitizing requires prior cleaning; rinse thoroughly before applying a sanitizer.
Regular cleaning should occur after use, when surfaces may be contaminated, before switching food types, and after every four hours of continuous usage.

Sanitizers

Heat sanitizers require temperatures of 171°F to 180°F.
Chemical sanitizers include chlorine, quaternary ammonia, and iodine.
Test strips should be used to ensure the appropriate sanitizer concentrations.

The 3 Compartment Sink

Set up involves three sinks: first with warm soapy water, second for rinsing, and third with sanitizing solution.
Key steps include rinsing before washing, cleaning with brushes or cloths, thorough rinsing, and air-drying items upside down.

The Dishwasher

Pre-soak and rinse items before placing them in the dishwasher.
Load items to allow for optimal water reach and ensure correct rack usage.
Regular maintenance includes checking water temperature and pressure, and removing food residues from spray nozzles.

Storing Cleaning Supplies

Proper storage of chemicals is essential to prevent food contamination.
If chemicals are transferred to different containers, they must be labeled with their common names.

Pest Control

Keep storage areas clean; use sealable containers for perishables.
Close dumpster lids and use trash liners to deter pests.
Report any signs of pest infestations, such as droppings or gnawing marks, to management promptly.

Food Allergens

Common food allergens include milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts.
Inform customers about dish ingredients and suggest allergy-sensitive menu items.
When preparing food for allergy-prone individuals, ensure no cross-contact with allergens and follow strict sanitation protocols.

Description

This quiz focuses on Section 4 of the Food Handler Certification, emphasizing the critical concepts of cross contamination in food safety. It covers essential definitions and practices for preventing the transfer of harmful substances in food preparation. Test your knowledge on keeping food and surfaces safe from contamination.