ServSafe Chapter 3 Quiz

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.