Foodborne Illness第 23 / 240 题
A prep cook cuts raw chicken and then, without cleaning, uses the same board and knife to slice tomatoes for a salad. What is this an example of, and why is it dangerous?
a.Cross-contamination — pathogens from raw poultry transfer to a ready-to-eat food that will not be cooked
b.Cross-connection — a plumbing hazard
c.Time-temperature abuse only
d.An allergen concern only, not a pathogen risk
解析
This is cross-contamination: pathogens such as Salmonella and Campylobacter from raw chicken transfer via the board and knife to tomatoes that will be eaten without cooking. Preventing it requires separate or cleaned-and-sanitized equipment, color-coded boards, and proper sequencing. Because the salad is not cooked, there is no later kill step to destroy the pathogens.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- A food worker reports yellowing of the eyes and skin (jaundice). Which action does the NYC Health Code require of the supervisor?
- According to NYC food safety rules, a food worker who has which symptom must be excluded or restricted from working with food?
- Understanding onset time helps identify a pathogen. A toxin-mediated illness with very rapid onset (30 minutes to 6 hours) after eating is most consistent with:
- The single most important thing a food worker can do to prevent the spread of foodborne pathogens is:
- A worker was diagnosed with Salmonella Typhi. Before returning to work, the establishment must:
- Which of the following becomes a TCS food once it is cut or prepared, requiring temperature control?