Cross-Contamination & AllergensQuestion 38 of 319
Wet wiping cloths used to clean food contact surfaces should be:
a.Stored in the cook's apron pocket
b.Held in a labeled bucket of sanitizer solution between uses, at the proper concentration
c.Rinsed under hot tap water only
d.Left on the prep table between uses so they are handy
Explanation
Wet cloths must be stored submerged in approved sanitizer between uses. Leaving cloths on counters allows bacteria to grow on food residue and spreads contamination to other surfaces.
Practice all 319 questions free — no signup required.
Related questions on this topic
- A guest tells the server she has a severe peanut allergy. The kitchen has already cooked her stir-fry in a wok used minutes earlier for a peanut sauce dish. What is the correct action?
- Which statement BEST distinguishes cross-contact from cross-contamination?
- Where should a spray bottle of degreaser be stored in a food facility?
- Raw shrimp in an uncovered container is being transported on a delivery cart. To prevent cross-contamination, the shrimp must be:
- A customer asks whether the muffin contains any allergens. The employee taking the order should:
- A prep cook is preparing an allergen-free salad for a guest with a wheat allergy. Which step is INCORRECT?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against California Food Handler Card Exam · How we review