Cross-contamination happens when harmful microorganisms or allergens are transferred from one food to another through contact with contaminated surfaces, utensils, or equipment. Using the same surface to cut raw chicken and onions puts bacteria from the raw meat onto the cutting board, and those bacteria can be carried to the onions. If those onions are eaten raw or undercooked, illness can result. The other scenarios involve preventive measures or different types of contamination: a dedicated gluten-free fryer is used to prevent gluten from transferring to gluten-free foods, so it’s about preventing cross-contact rather than demonstrating it; using the same spatula for peanut-containing and peanut-free cookies risks transferring peanut proteins via the utensil, which is a form of allergen cross-contact; and storing allergen-containing foods on the same shelf as allergen-free foods can also cause cross-contact, but the direct transfer on a prep surface is the clearest, most immediate example of cross-contamination.

The key idea is that break-even sales are reached when the contribution from sales just covers fixed costs. Use the contribution margin ratio, which is (Sales − Variable costs) divided by Sales. Here, contribution margin = 210,000 − 85,000 = 125,000, and the contribution margin ratio = 125,000 / 210,000 ≈ 0.595 (about 59.5%). Break-even sales = Fixed costs / CM ratio = 52,000 / 0.595 ≈ 87,360. If you round the CM ratio to 0.60 for a quick estimate, break-even sales ≈ 52,000 / 0.60 ≈ 86,666.67, which matches the closest option. The other values would imply different margins and don’t align with the calculated break-even point.

Product dating on shelf-stable foods is not mandated across the board. In the United States, federal regulations do not require a date on most shelf-stable items; dates are typically provided by manufacturers to indicate quality and help with inventory, not to ensure safety. The one exception is infant formula, which has strict labeling rules and must include a date to guide safe use and quality. Because shelf-stable foods can remain safe to eat after a dated period if stored properly and without spoilage, the dating requirement applies specifically to infant formula and not to other shelf-stable products. This is why the statement that product dating is only required for infant formula is the accurate one.

Reheating leftovers safely means bringing the food to a high enough internal temperature quickly to destroy any pathogens that may have grown during cooling. The standard target is 165°F, held for 15 seconds, and this should be reached within 2 hours of removing the food from refrigeration. Reaching 165°F ensures that most common bacteria are inactivated, reducing the risk of foodborne illness. Lower temperatures like 155°F or 145°F aren’t reliably safe for reheating leftovers, and 135°F is a hot-holding temperature, not a reheating target. So the best guidance is to heat to 165°F for 15 seconds within 2 hours.