ServSafe Manager Chapter 3

How should chemicals be stored to prevent chemical contamination? 

• Away from prep areas

• On the floor between uses 

• On the work surface of prep tables 

• With food supplies below prep tables 

Which is a chemical contaminant? 

• Bones in a chicken filet

• Norovirus in shellfish

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher

Which is an example of physical contamination?

• Bones in fish

• Sneezing on food

• Touching dirty food-contact surfaces

• Mixing vinegar and salt 

Which is a chemical contaminant? 

• Tomato sauce in a copper pan  

• Bones in a chicken filet 

• Ciguatera toxin in a red snapper 

• Metal shavings in a can of peaches

What is the best method for preventing a physical hazard in food from causing an injury?

• Practicing proper food defense 

• Preventing cross-contamination 

• Proper cleaning and sanitizing 

• Purchasing from approved suppliers

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

• Viral 

• Allergen

• Chemical 

• Biological 

Chemicals must be stored 

• over food.

• separate from food.  

• in their original containers. 

• above food-contact surfaces.

A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can’t it be stored there?

• It is highly toxic and corrosive to metals. 

• It is more likely to leak.

• It is not necessary for the maintenance of the facility. 

• It can react with the other chemicals that are stored there.

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

• The sanitizer is too expensive to use this way.

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

• It is too difficult to measure the sanitizer correctly.

• The sanitizer does not sanitize equipment when used this way

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

• The brushes will not last due to heavy use.

• These types of brushes are not as easy to clean.

• The brushes are not approved for use with food.

• These brushes are not long enough to prevent burns.