Cross-Contamination & AllergensQuestion 151 of 319
A single wet wiping cloth is being moved from the raw-chicken cutting board to the salad station to the can-opener handle. The MAIN problem with this practice is:
a.Wet cloths leave streaks that customers can see
b.The cloth will dry out faster than a dry towel
c.The cloth physically spreads pathogens and allergens from one surface to another and must be stored in a sanitizer solution between uses on a single, dedicated task
d.Wet cloths are not allowed by Cal/OSHA
Explanation
A wiping cloth used across multiple zones picks up raw-meat juices, allergens and chemicals and smears them onto every surface it touches. Wet wiping cloths must be stored in sanitizer between uses, kept on a dedicated task, and laundered or replaced when soiled.
Law Reference: FDA Food Code 4-602.11Practice all 319 questions free — no signup required.
Related questions on this topic
- A guest who told the server about a shellfish allergy begins to break out in hives, has facial swelling, and is wheezing minutes after the meal. What should the food handler or manager do FIRST?
- A bakery sells loaves that contain no nuts in the recipe, but the dough is mixed in the same bowl used for walnut bread. The most appropriate label statement is:
- A prep cook is breaking down a case that contains raw chicken, raw beef, raw whole fish, and live oysters at the same table. Cross-contamination between RAW foods is best prevented by:
- Top-down cooler storage order is based on a specific principle. Which statement correctly explains WHY ready-to-eat foods go on top and whole poultry goes on the bottom?
- Where must concentrated sanitizer, degreaser, and bleach bottles be stored relative to food in a California food facility?
- How often must food-contact surfaces (cutting boards, slicer blades, knives, prep tables) be cleaned and sanitized when used continuously with TCS food at room temperature?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review