Chapter 3 Review

Front

How should chemicals be stored to prevent chemical contamination?

Back

Away from prep areas

Front

Which is a chemical contaminant? Options: Bones in a chicken filet, Norovirus in shellfish, Metal shavings in a can of peaches, Tomato juice served in a pewter pitcher

Back

Tomato juice served in a pewter pitcher

Front

Which is an example of physical contamination?

Back

Bones in fish

Front

Which is a chemical contaminant? Options: Tomato sauce in a copper pan, Bones in a chicken filet, Ciguatera toxin in a red snapper, Metal shavings in a can of peaches

Back

Tomato sauce in a copper pan

Front

What is the best method for preventing a physical hazard in food from causing an injury? Options: Practicing proper food defense, Preventing cross-contamination, Proper cleaning and sanitizing, Purchasing from approved suppliers

Back

Purchasing from approved suppliers

Front

A guest became ill with vomiting and diarrhea within minutes of eating. What is the likely cause? Options: Viral, Allergen, Chemical, Biological

Back

Chemical

Front

Chemicals must be stored:

Back

separate from food.

Front

A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. What is true about this practice?

Back

It is not necessary for the maintenance of the facility.

Front

A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?

Back

The sanitizer is not used in the way it is intended.

Front

A chef uses paintbrushes purchased at the local hardware store to baste food. Why is this a mistake?

Back

The brushes are not approved for use with food.