Contamination & HygieneQuestion 87 of 240
Cross-contact of an allergen is BEST described as:
a.Transferring an allergen from a food or surface to a food that did not contain it
b.Using expired ingredients in a recipe
c.Holding food too long in the danger zone
d.Cooking a food below its minimum internal temperature
Explanation
Cross-contact happens when an allergen is transferred to a food that should be free of it, for example using the same fryer oil, spatula, or cutting board. Unlike cooking, cleaning does not always destroy allergen proteins, so surfaces and utensils must be washed and sanitized between uses. This protects guests with allergies from a dangerous exposure.
Practice all 240 questions free — no signup required.
Related questions on this topic
- In a walk-in cooler, on which shelf should raw ground beef be stored to prevent cross-contamination?
- Which of the following is one of the Big 9 major food allergens that must be disclosed to guests?
- A guest tells the server she has a severe peanut allergy. What is the correct action?
- Under NYC rules, when a worker prepares ready-to-eat food such as a sandwich or salad, how may they handle it?
- A cook at a deli is about to build several ready-to-eat wraps by hand because the tongs are dirty. What should the supervisor do?
- How long should a food worker scrub their hands with soap during proper handwashing?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review