Question

a food handler uses two different cutting boards to chop raw beef and
slice melons. this is an example of

○ practicing good personal hygiene
○ controlling time and temperature
○ preventing cross contamination
○ cleaning and sanitizing the right way

which food is stored correctly *

○ cases of lemons stored on the floor
○ boxes of pasta on a shelf 2 inches of the floor
○ boxes of pasta on a shelf 4 inches off the floor
○ cartons of apples on a shelf 6 inches off the floor

when in constant use, food contact surfaces must be cleaned and
sanitized at least every how many hours?

○ 4
○ 6

Explanation:

First Question:

• "Practicing good personal hygiene" relates to handwashing, grooming, etc., not cutting boards.
• "Controlling time and temperature" is about food safety with time (e.g., holding times) and temperature (e.g., refrigeration), not cutting boards.
• "Preventing cross - contamination" means using separate equipment for raw (like beef) and ready - to - eat (like melons) foods to avoid spreading harmful bacteria. Using two cutting boards for raw beef and melons fits this.
• "Cleaning and sanitizing the right way" is about the process of cleaning/sanitizing, not separating equipment use.

• Storing food on the floor (cases of lemons) is incorrect as it can lead to contamination.
• Food should be stored at least 6 inches off the floor. "Boxes of pasta on a shelf 2 inches of the floor" and "Boxes of pasta on a shelf 4 inches off the floor" are too close to the floor. "Cartons of apples on a shelf 6 inches off the floor" meets the storage requirement.

In food safety, when food - contact surfaces are in constant use, they must be cleaned and sanitized at least every 4 hours. This is a standard food safety rule to prevent the growth of harmful microorganisms.

Answer:

Preventing cross contamination

Second Question: