Question

servsafe ch 5

1. using one set of cutting boards for raw poultry and another set of cutting boards for ready - to - eat food reduces the risk of

a. cross - contamination.
b. time - temperature abuse.
c. physical contamination.
d. toxic - metal poisoning.

1. what is the purpose of color - coded equipment?

a. it indicates the level of risk for each product.
b. it helps keep equipment separate.
c. it indicates the cooking temperature of each product.
d. it provides a visual cue for the preparation order of products.

1. how can the risk of cross - contamination be reduced when prepping different types of food on the same prep table?

a. prep raw and ready - to - eat food at the same time
b. prep raw and ready - to - eat food at different times
c. prep ready - to - eat food after raw food
d. clean and sanitize the table after you are done using it

1. an operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. what is the benefit of doing this?

a. to prevent temperature abuse
b. to prevent cross - contamination
c. to reduce the cost of a salad
d. to reduce the focus on proper personal hygiene

1. what must be done after completing each prep task to reduce the risk of cross - contamination?

a. food must be put away as quickly as possible
b. aprons must be replaced with clean ones
c. surfaces must be cleaned and sanitized
d. food temperatures must be checked with a clean thermometer

1. what is the temperature range of the temperature danger zone?

a. $0^{circ}\text{f}$ to $32^{circ}\text{f}$ ($- 18^{circ}\text{c}$ to $0^{circ}\text{c}$)
b. $32^{circ}\text{f}$ to $120^{circ}\text{f}$ ($0^{circ}\text{c}$ to $49^{circ}\text{c}$)
c. $41^{circ}\text{f}$ to $135^{circ}\text{f}$ ($5^{circ}\text{c}$ to $57^{circ}\text{c}$)
d. $60^{circ}\text{f}$ to $150^{circ}\text{f}$ ($16^{circ}\text{c}$ to $66^{circ}\text{c}$)

Explanation:

• Question 1: Using separate cutting boards for raw poultry (which can have pathogens) and ready - to - eat food is a classic measure to prevent cross - contamination (where pathogens from one food are transferred to another).
• Question 2: Color - coded equipment is mainly used to help keep different types of equipment (and thus the foods they handle) separate. For example, a red cutting board for raw meat and a green one for ready - to - eat produce.
• Question 3: Prepping raw and ready - to - eat food at different times on the same prep table reduces the chance of cross - contamination. If done at the same time, there is a higher risk of pathogens from raw food getting onto ready - to - eat food.
• Question 4: Purchasing cut lettuce instead of cutting it oneself reduces the risk of cross - contamination. When cutting in - house, there is a chance of using contaminated equipment or surfaces.
• Question 5: After each prep task, cleaning and sanitizing surfaces is crucial to reduce cross - contamination. This removes any pathogens that may have been left behind from the previous task.
• Question 6: The Temperature Danger Zone is \(41^{\circ}F\) to \(135^{\circ}F\) (\(5^{\circ}C\) to \(57^{\circ}C\)). In this range, bacteria can grow rapidly.

Answer:

1. a. cross - contamination
2. b. It helps keep equipment separate
3. b. Prep raw and ready - to - eat food at different times
4. b. To prevent cross - contamination
5. c. Surfaces must be cleaned and sanitized
6. c. \(41^{\circ}F\) to \(135^{\circ}F\) (\(5^{\circ}C\) to \(57^{\circ}C\))