Food Safety Manager Practice Test

Cross-contact happens when allergen-containing proteins transfer to foods or surfaces that shouldn’t contain them, often through shared equipment or utensils. Cooking salmon and beef on the same grill is a direct way this can happen because the grill surface can retain fish proteins from the salmon and then transfer them to the beef during cooking. Since fish is one of the major allergens, this transfer could trigger an allergic reaction in someone who eats the beef.

The other options don’t pose the same immediate risk in this context. Washing fresh herbs under running water is a cleaning step that helps reduce contaminants. Using gloves when handling raw vegetables is a protective measure that helps prevent cross-contact, not cause it. Storing dairy above produce could pose a drip risk, but it’s a less direct cross-contact route than shared cooking surfaces, and it depends on leaks rather than residue on equipment.