Servsafe Chapter 3

Which of the following is not a potential source of chemical contamination?

• Sanitizers

• Copper pans used with tomato sauce

• Hairspray

• A chicken bone

What does the “E” in the FDA’s A.L.E.R.T. tool stand for?

• Equipment

• Employees

• Environment

• Emergency

Which of the following allergens is NOT part of the FDA's "Big 9"

• Shellfish

• Sesame

• Soy

• Corn

Which of the following is a naturally occurring physical contaminant?

• Metal shavings from a can

• Fingernails

• A bone fragment in fish

• A staple from packaging

Chemicals should NEVER be stored _____ food or food-contact surfaces.

This is when the immune system mistakenly considers the allergen to be harmful and attacks the food protein.

Washing hands and changing gloves before prepping allergen-free food would be a good way to prevent cross-contact.

• True

• False

Using the same fryer for French fries and shrimp could cause a problem for someone with a shellfish allergy.

• True

• False