50-Question SFDA Cross-Contamination Prevention Quiz

1. What is **Cross-Contamination**?

A) The transfer of harmful bacteria from one food, surface, or person to another. B) Leaving cooked food out for more than two hours. C) Mixing hot and cold foods together. D) Using too much spice in a dish.

2. Which is the **primary** method of preventing bacterial cross-contamination?

A) Freezing all raw materials immediately. B) Wearing an apron at all times. C) Proper and frequent handwashing. D) Keeping the lights turned off in the storage area.

3. The acceptable **Temperature Danger Zone** where bacteria multiply rapidly, as per SFDA/HACCP, is between:

A) 0°C to 10°C B) 5°C to 60°C C) 10°C to 70°C D) 60°C to 100°C

4. **Direct Cross-Contamination** occurs when:

A) Raw meat drips onto a ready-to-eat salad during storage. B) A chef uses a dirty towel to wipe a cutting board. C) An ingredient is not cooked to the correct temperature. D) A cleaning chemical is improperly labeled.

5. **Indirect Cross-Contamination** most commonly occurs via:

A) Airflow in the kitchen ventilation system. B) Dirty footwear. C) The expiry date of a product. D) Hands, gloves, or contaminated equipment/utensils.

6. The primary purpose of **sanitizing** a surface is to:

A) Make the surface look clean. B) Reduce the number of microorganisms to a safe level. C) Remove visible dirt and food particles. D) Prepare the surface for painting.

7. The minimum safe internal temperature for **Poultry** (Chicken, Turkey) required by SFDA guidelines is:

A) 74°C (165°F) B) 63°C (145°F) C) 57°C (135°F) D) 68°C (155°F)

8. What is the required minimum time for proper handwashing?

A) 5 seconds B) 10 seconds C) 20 seconds D) 60 seconds

9. The correct sequence for effective surface cleaning and preventing cross-contamination is:

A) Sanitize, Rinse, Clean, Air-dry. B) Clean, Rinse, Sanitize, Air-dry. C) Sanitize, Clean, Rinse, Air-dry. D) Clean, Sanitize, Rinse, Air-dry.

10. When is the **most critical time** for a food handler to wash their hands?

A) Only at the beginning of the shift. B) After taking out the trash. C) After handling raw food and before handling ready-to-eat food. D) Only after eating a meal.

11. What is the **correct top-to-bottom storage order** in a refrigerator to prevent cross-contamination?

A) Raw Chicken, Raw Beef, Cooked Food. B) Raw Fish, Raw Beef, Raw Chicken. C) Ready-to-Eat Food, Raw Fish, Raw Beef, Raw Poultry. D) Raw Poultry, Cooked Food, Vegetables.

12. Where should **Ready-to-Eat (RTE)** food be stored in the refrigerator?

A) On the top shelf, above all raw products. B) On the bottom shelf, as it is the coldest area. C) Next to raw chicken to keep temperatures stable. D) In the same container as raw vegetables.

13. Why must raw meat be stored **below** ready-to-eat food?

A) To allow the meat to cool down faster. B) To save space for vegetables on the upper shelves. C) Because it requires a lower temperature. D) To prevent contaminated drippings from landing on RTE food.

14. To prevent **chemical contamination**, cleaning supplies and chemicals must be stored:

A) On the shelf directly above the clean dishes. B) In a designated, separate area away from food and equipment. C) Inside the food storage refrigerator. D) On the counter next to the cooking station.

15. The **safest** and preferred method for thawing frozen food, according to SFDA guidelines, is:

A) In the refrigerator at a temperature of 4°C or below. B) On the counter at room temperature overnight. C) Under warm running water in the sink. D) In the hot holding unit.

16. To prevent metal contamination, opened cans of food should be:

A) Covered with a lid and stored on the lowest shelf. B) Left in the can and refrigerated. C) Stored in the can until fully consumed. D) Immediately transferred to a clean, non-metallic, food-grade container and covered.

17. To prevent contamination from external dirt, what should be done before opening a sealed food container or bag?

A) Nothing, the seal guarantees safety. B) Wipe it off with a dry cloth. C) Wipe down and sanitize the exterior of the container or bag. D) Just check the expiry date.

18. The best practice for storing leftovers (cooked food) in a professional kitchen is to:

A) Store them in one large container to save space. B) Divide them into small, shallow containers to cool quickly. C) Leave them on the counter to cool to room temperature before refrigerating. D) Place them directly into the freezer while still hot.

19. What action must be taken for food items that have dropped onto the floor?

A) Discard them immediately, regardless of their wrapping. B) If wrapped, quickly rinse the wrapper and use the item. C) Check the expiration date to see if it is still safe. D) Cook them to a higher temperature to kill any germs.

20. Why should food containers and bags not be stored directly on the floor?

A) It makes them harder to lift. B) It can damage the floor tiles. C) Floors carry a high risk of biological contamination that can transfer to the container exterior. D) It restricts air circulation.

21. In most color-coded systems for cutting boards, which color is designated for **Raw Poultry**?

A) Yellow B) Yellow C) Red D) Blue

22. Which cutting board color is used for **Raw Red Meat** (Beef/Lamb)?

A) Yellow B) Green C) Red D) White

23. Which cutting board color is used for **Ready-to-Eat/Cooked** food (e.g., bread, cheese, cooked meat)?

A) Blue B) Red C) Yellow D) White

24. Which cutting board color is designated for **Raw Fish and Seafood**?

A) Blue B) Green C) Red D) Brown

25. Which cutting board color is reserved for **Vegetables and Produce**?

A) Red B) Green C) Blue D) White

26. What must be done with utensils (e.g., tongs, knives) **immediately** after using them on raw food?

A) They must be cleaned, rinsed, and sanitized, or placed in the dishwasher. B) They can be wiped with a paper towel and reused on cooked food. C) They only need to be rinsed under cold water. D) They can be left on the counter until the next raw item needs cutting.

27. What is the best practice for a chef to use a tasting spoon to check food flavor?

A) Taste from the pot and use the same spoon to adjust seasoning. B) Use the stirring spoon, taste, and put it back in the pot. C) Use a clean spoon to remove a sample, taste it, and discard the spoon. D) Taste directly from the mixing bowl using a finger.

28. What should a chef do if their knife accidentally touches a non-food, non-sanitized surface?

A) Wipe it on their apron and continue cutting. B) Quickly rinse it under warm water. C) Wipe it on a clean towel. D) Stop immediately and take it to be fully cleaned and sanitized.

29. What is the purpose of using separate towels for cleaning and sanitizing?

A) To save money on cleaning supplies. B) To prevent the transfer of dirt and bacteria from cleaning to the sanitized surface. C) Because the towels have different colors. D) It speeds up the drying process.

30. What is the proper way to store knives and small equipment between tasks to prevent contamination?

A) On a clean, designated rack, in a magnetic strip, or in a sanitized container. B) Stuck into a dirty block with handles up. C) Immersed in water in the prep sink. D) Underneath the cutting board.

31. Food handling gloves should be changed:

A) Only when they are torn. B) Only every 4 hours. C) When moving from raw food preparation to ready-to-eat food preparation. D) Never, unless you leave the kitchen.

32. Which practice is **strictly prohibited** while a food handler is working in the preparation area?

A) Stirring a pot of soup. B) Wearing a clean uniform. C) Using a thermometer to check temperatures. D) Chewing gum, smoking, or spitting.

33. What is the required practice for a food handler's uniform?

A) It must be clean at the start of every shift and non-absorbent. B) It should be worn for at least one week before washing. C) It only needs to cover the upper body. D) It must have pockets for storing pens and keys.

34. How should a food handler cover a minor cut or sore on their hand?

A) With a normal plaster only. B) Just a glove is sufficient. C) With an impermeable/waterproof bandage AND a glove. D) Cover it with duct tape.

35. The "clean-as-you-go" principle helps prevent cross-contamination by:

A) Reducing the amount of deep cleaning required at the end of the day. B) Ensuring that surfaces are immediately sanitized after use with raw foods or spills. C) Requiring staff to work faster. D) Pre-washing all produce before delivery.

36. What is the required action for staff returning to a prep area after using the bathroom?

A) Only a quick rinse of the hands is needed. B) Put on new gloves immediately. C) Just ensure the uniform is clean. D) Thoroughly wash hands for 20 seconds, and then put on clean gloves/return to work.

37. To prevent contamination, ice scoops when not in use must be stored:

A) In a clean, designated, dry container outside the ice machine. B) In the ice, handle-down. C) On the counter next to the ice machine. D) Attached to the ice machine door handle.

38. When handling food, jewelry should be limited to:

A) A watch and wedding ring. B) A plain wedding band only, or no jewelry at all. C) Stud earrings and a necklace. D) Anything that fits under the glove.

39. When should hair restraints (nets/hats) be worn?

A) Only when working with meat. B) Only if the handler has long hair. C) Only when serving customers. D) At all times when entering a food preparation area.

40. If a chef coughs or sneezes near the preparation area, what must they do immediately?

A) Use hand sanitizer and continue working. B) Take a break for 5 minutes. C) Leave the area, wash hands thoroughly, and change gloves/apron if necessary. D) Wipe the area with a paper towel.

41. What is the primary method of preventing **Allergen Cross-Contact**?

A) Using designated and thoroughly cleaned utensils and equipment for allergen-free meals. B) Cooking the food to a higher internal temperature. C) Storing all allergens in plastic bags. D) Mixing allergenic and non-allergenic food together.

42. A food allergy is a reaction by the body's:

A) Digestive system. B) Cardiovascular system. C) Endocrine system. D) Immune system.

43. Which of the following is **NOT** typically considered one of the Big 8/Major Food Allergens?

A) Milk B) Peanuts C) Chicken D) Soy

44. If a piece of allergen-free food touches a surface that held a known allergen, what is the action?

A) Quickly wipe it off and serve it. B) The food must be discarded and the meal must be re-prepared. C) Cook it for longer to neutralize the allergen. D) Inform the customer that a minor contact occurred.

45. When preparing an allergen-free dish for a customer, what is crucial to be clearly indicated/communicated?

A) The profit margin of the dish. B) The exact time of preparation. C) The origin of the ingredients. D) Clear labeling and a separate ticket/process to ensure no cross-contact occurs.

46. Which container should be used for measuring flour (a common allergen)?

A) A dedicated scoop, never the one used for gluten-free products. B) A standard shared scoop, as flour is dry. C) Only a gloved hand to avoid cross-contact. D) The same scoop used for sugar and salt.

47. What is required by SFDA/local regulations regarding food handlers' medical fitness?

A) A monthly check for dental health. B) Regular medical checks to ensure staff are free from communicable diseases. C) An annual eyesight test. D) A written self-declaration of health status.

48. What is the necessary action when storing Allergen-Free ingredients to prevent cross-contamination?

A) Store them next to common allergens for quick access. B) Store them in paper bags. C) Store them in tightly sealed, labeled containers, preferably on a separate shelf. D) Store them on the floor to keep them cold.

49. The practice of tracking the flow of food from receiving to serving, which is crucial for identifying critical control points (CCPs), is part of which system?

A) HACCP (Hazard Analysis and Critical Control Points) B) ISO (International Organization for Standardization) C) GAAP (Generally Accepted Accounting Principles) D) MIS (Management Information Systems)

50. According to SFDA/local compliance requirements, where should food safety documentation (e.g., temperature logs, cleaning schedules) be kept?

A) In the manager's locked office. B) Only saved on a computer file. C) Discarded after one week. D) Readily accessible and maintained to demonstrate compliance during inspection.

Cross-Contamination Prevention Quiz (50 Questions)

Part 1: Basic Principles & Definitions

Part 2: Safe Storage & Handling

Part 3: Color-Coding & Equipment

Part 4: Personal Hygiene & Practice

Part 5: Allergen Control & Documentation