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20. Cross-contamination occurs when:

A. Food handlers get sick after eating contaminated food at a foodservice operation.
B. Food handlers prep ready-to-eat food before prepping raw food.
C. Food handlers place contaminated cleaning equipment on food-contact surfaces.
D. Food handlers use different colored cutting boards for different foods.
E. Food handlers store ready-to-eat food above raw food items.

21. Which three instances show cross-contact?

A. Placing chocolate eclairs on parchment paper that previously held peanut butter eclairs.
B. Using a separate utensil after washing, rinsing, and sanitizing to cook allergen-special sauces.
C. Coughing while cooking dairy-free pasta for a customer that has a milk allergy.
D. Preparing a salad with bread croutons in it without using gloves and then touching an allergen-special order.
E. Using the same pan that was used to sear salmon to sauté some vegetables for a customer with a seafood allergy.
F. Changing gloves before making a wheat-free dough for an allergen-special order.

Answer :

Final answer:

Cross-contamination is the transfer of harmful bacteria from one food item to another, which can happen through improper food handling practices. Specific actions such as placing contaminated equipment on food-contact surfaces and failing to use separate utensils can exacerbate this issue. Identifying key instances of cross-contact helps in understanding how to prevent foodborne illnesses and allergic reactions.


Explanation:

Understanding Cross-Contamination


Cross-contamination occurs when harmful bacteria and pathogens are transferred from one food item to another, particularly when handling raw meats, poultry, seafood, and eggs. Keeping these items separate from ready-to-eat foods such as fruits and vegetables is essential to prevent foodborne illnesses.


Question 20: What Causes Cross-Contamination?


In the context of the options provided for Question 20, the best answer is:



  2. C. Food handlers place contaminated cleaning equipment on food-contact surfaces.


This action directly risks transferring contaminants onto surfaces that come into contact with food, promoting cross-contamination.


Question 21: Identifying Instances of Cross-Contact


For Question 21, three examples of cross-contact include:



  2. A. Placing chocolate eclairs on parchment paper that previously held peanut butter eclairs.

  4. D. Preparing a salad with bread croutons in it without using gloves and then touching an allergen-special order.

  6. E. Using the same pan that was used to sear salmon to sauté some vegetables for a customer with a seafood allergy.


These actions demonstrate how allergens can be unintentionally transferred between foods, posing serious risks to individuals with allergies.


Learn more about Cross-Contamination here:

https://brainly.com/question/465199


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