State Food Safety Practice Exam

What practice is likely to cause cross-contact with food allergens?

1. Frying French fries in the same oil as chicken nuggets

2. Cutting fruits and vegetables on the same cutting board

3. Rinsing a pitcher for water after serving orange juice in it

4. Using the same spatula for cooking scrambled and fried eggs

The correct answer is: Frying French fries in the same oil as chicken nuggets

Frying French fries in the same oil as chicken nuggets is likely to cause cross-contact with food allergens because when the chicken nuggets are cooked in the oil, they may release allergenic proteins into that oil. If the same oil is then used to fry the French fries, those allergenic proteins can adhere to the fries, potentially exposing individuals who are allergic to the proteins found in chicken to an allergen. This practice creates a direct pathway for allergens to transfer from one food to another, posing a significant risk for those with food allergies. The other practices, while they may raise concerns about contamination or cleanliness, do not directly result in the transfer of allergenic proteins. For example, cutting fruits and vegetables on the same cutting board might lead to cross-contamination with bacteria or other pathogens, but does not inherently involve the specific transfer of allergens. Rinsing a pitcher after serving orange juice might not effectively eliminate the potential for juice residues, but it doesn’t involve the risk of allergen cross-contact unless the pitcher was previously in contact with an allergenic food. Using the same spatula for cooking scrambled and fried eggs may lead to concerns for those with egg allergies, but if both food items are eggs, this does not represent cross-contact in terms of