Contaminants and Hazards Unit 3

How should chemicals be stored to prevent chemical contamination?

• On the floor between uses

• Away from the prep areas

• On the work surface of the 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

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

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

To prevent the deliberate contamination of food, a manager should know

• when to register with the EPA

• how to fill out an incident report

• where to find Safety Data Sheets in the operation

• whom to contact about suspicious activity

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

• Lock them

• Always leave the lights on

• Install cameras in these areas

• Supervise traffic going in and out of them

When implementing a food defense program, what is the best way to make sure food has been received from a safe source?

• Purchase food only from a large distributor

• Use food suppliers who are local

• Request delivery vehicles be locked and sealed

• Purchase products directly from the source