SS Chapter 3 Flashcard

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

A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

Back

Chemical

Front

Chemicals must be stored

Back

Separate from food

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 paint brushes purchased at the local hardware store to baste food. Why is this a mistake?

Back

The brushes are not approved for use with food

Front

What is the best way to protect food from deliberate tampering?

Back

Make it as difficult as possible for someone to tamper with it

Front

When implementing a food defense program, what is the best way to protect food storage areas?

Back

Lock them

Front

Which symptom could mean a customer is having an allergic reaction to food? Options: Coughing, Dehydration, Swollen tongue, Sneezing

Back

Swollen tongue