Question

which practices can help prevent cross - contamination? * 1 point
using color - coded cutting boards
rinsing cutting boards between use
purchasing food requiring preparation
prepping raw and ready to eat food at the same time
what device can be used to monitor both time and temperature abuse during the shipment or storage of food? * 1 point
infared thermometer
time - temperature indicator
thermistor with an air probe
bimetallic stemmed thermometer
how long can food stay in the temperature danger zone before it must be thrown out? * 1 point
1 hour
2 hours
3 hours
4 hours

Explanation:

• First question: Color - coded cutting boards help in segregating different types of food (e.g., raw meat, vegetables) to prevent cross - contamination. Rinsing is not sufficient as it may not remove all pathogens. Purchasing food requiring preparation is not a preventive measure for cross - contamination. Prepping raw and ready - to - eat food at the same time increases the risk of cross - contamination.
• Second question: A time - temperature indicator is specifically designed to monitor both time and temperature abuse. An infrared thermometer measures temperature but not time. A thermistor with an air probe and a bimetallic stemmed thermometer are mainly for temperature measurement.
• Third question: According to food safety guidelines, food should not stay in the temperature danger zone ($41^{\circ}F - 135^{\circ}F$) for more than 2 hours.

Answer:

• First question: Using color - coded cutting boards
• Second question: Time - temperature indicator
• Third question: 2 hours