Question

which one of the following is not a way that food can be contaminated?
touching raw chicken and then cooked chicken without changing gloves.
slicing roast beef and then slicing brisket with the same knife
storing potatoes above canned tomatoes
receiving a carton of fish with a temperature of 47 degrees f

Explanation:

• Touching raw chicken then cooked chicken without glove change spreads bacteria (cross - contamination).
• Using the same knife for roast beef and brisket (both cooked, no raw - cooked cross - contam, but if brisket was raw? Wait, no—roast beef and brisket here are both cooked? Wait, no, maybe brisket could be raw? Wait, no, the option is slicing roast beef (cooked) and then brisket (if brisket is cooked, same knife is okay, but if brisket is raw, then it's cross - contam. But the other options: storing potatoes above canned tomatoes—potatoes are raw, canned tomatoes are processed, no contamination. Receiving fish at 47°F: 47°F is above 40°F (danger zone start), but the question is which is NOT a way to contaminate. Wait, let's re - evaluate:
• Cross - contamination is raw to cooked, or using same utensils for raw and cooked, or improper storage (raw above cooked to drip).
• Storing potatoes (raw) above canned tomatoes (canned, processed, safe) – potatoes above canned tomatoes: potatoes are raw, but canned tomatoes are sealed. No contamination here.
• Touching raw chicken (contaminated) then cooked chicken (no glove change) – cross - contamination.
• Slicing roast beef (cooked) then brisket (if brisket is raw, cross - contam; but roast beef is cooked, brisket—maybe brisket is raw? Wait, maybe the key is: storing potatoes above canned tomatoes is not a contamination method. Receiving fish at 47°F: 47°F is in the danger zone (40 - 140°F), so that's improper storage leading to bacterial growth, but is that contamination? Wait, the question is "way that food can be contaminated". Contamination can be from cross - contam (microbes from one food to another) or from improper temp (allowing microbes to grow). But the option "Storing potatoes above canned tomatoes" – potatoes are raw, canned tomatoes are canned (sterilized, sealed). So no transfer of microbes here. The other options involve cross - contam (touching raw then cooked, same knife for maybe raw and cooked) or improper temp (fish at 47°F, which is in danger zone, allowing microbes to grow, but is that "contamination" or "spoilage"? Wait, the question is which is NOT a way to contaminate. So storing potatoes above canned tomatoes is not a contamination method.

Answer:

Storing potatoes above canned tomatoes