ServSafe Food Protection Manager Practice Test 2025 – The Complete All-in-One Guide to Master Your Certification!

The risk associated with a server cleaning a dining table with a wiping cloth and then placing it in an apron pocket is cross-contamination. This practice can lead to the transfer of harmful microorganisms from the wiping cloth to the server's hands or apron, and subsequently to other surfaces, food, or guest utensils.

Wiping cloths are commonly used in food service environments for cleaning and sanitizing surfaces, but they can also harbor bacteria if not properly sanitized themselves. By placing a potentially contaminated cloth in an apron pocket, the server risks spreading these contaminants to other areas or items they may touch. This can pose a serious health risk, especially in a restaurant setting where food safety is paramount. Addressing cross-contamination is crucial to prevent foodborne illness and ensure a safe dining environment.

Other options, while they may present issues in a food service environment, do not directly relate to the immediate health risk posed by the act of placing a used wiping cloth in an apron pocket.