ServSafe Ch. 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

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

• In a locked cabinet

• On the floor

• With food supplies

• On prep tables

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 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.

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.

• Purchase products directly from the source.

• Request delivery vehicles be locked and sealed.

Peanuts and soy products are two possible food items that can be dangerous for people with

• food allergies.

• FAT TOM.

• weak immune systems.

• chemical sensitivity.

A customer having an allergic reaction may show which symptom?

• Itching

• Cold sweats

• Dizzy spells

• Dehydration

Which item contains a common allergen?

• Peanut butter

• Garlic powder

• Chicken wings

• Orange juice

To prevent food allergens from being transferred to food,

• buy food from trusted suppliers.

• store cold food at 41°F (5°C) or lower.

• avoid using pewter tableware and copper cookware.

• check ingredient labels to confirm that an allergen is not present.