Question

1. when does food most commonly become cross contaminated?

during preparation
during serving
during storage
before it gets to the restaurant

1. which of these is not a common food allergen?

shellfish
citrus fruits
wheat and wheat gluten
dairy products

1. which of the following items should not be washed to help prevent cross contamination while preparing food?

cutting boards
raw poultry
fruit
your hands

Explanation:

1. Food cross - contamination often occurs during preparation when raw and cooked foods may come into contact, utensils are misused, etc.
2. Shellfish, wheat and wheat gluten, and dairy products are common food allergens. Citrus fruits are not among the most common ones.
3. Washing raw poultry can spread bacteria (like Salmonella) through splashing water. Cutting boards, fruits (if dirty), and hands should be washed to prevent cross - contamination.

Answer:

1. During preparation
2. Citrus Fruits
3. Raw poultry