Illinois Food Service License Practice Test

A server cleans a dining room table with a wiping cloth and then puts the cloth in the apron pocket. What is the risk that could cause a foodborne illness?

1. Physical contamination

2. Cross-contact

3. Improper storage

4. For cleaning and sanitizing

The correct answer is: For cleaning and sanitizing

The correct answer highlights a significant concern in food safety practices regarding the transfer of bacteria from a used cleaning cloth to food or food contact surfaces. When the server puts the wiping cloth, which may harbor pathogens from the table, into their apron pocket, it creates a risk of improper storage. This action can allow harmful microorganisms to survive and potentially contaminate other surfaces or food items later. Proper cleaning and sanitizing practices dictate that cleaning cloths should be stored in a designated area, such as a clean, sanitized container, rather than being placed in clothing where they can easily transfer contaminants. This ensures that any pathogens are kept away from food and food preparation areas, which is essential in preventing foodborne illnesses. Health and safety regulations stress the importance of maintaining hygiene in food service settings. Therefore, the focus on the improper storage of the used cloth directly relates to the potential risk of cross-contamination, making it a valid concern for food safety.