Unit Review: Forms of Contamination (Set 1)

Which item is an example of a chemical contaminant in a foodservice kitchen?

• A piece of glass from a broken thermometer

• A staple that fell from a food packaging box

• A bone fragment left in a fish fillet

• Sanitizer residue left on a food-contact surface

A cook uses a copper pot to prepare a high-acid tomato sauce. What is the main food safety risk?

• Copper may leach into the sauce and cause chemical contamination

• The sauce may lose its flavor due to heat exposure

• The sauce may develop harmful bacteria more quickly

• The pot may cause physical contamination from metal shavings

Where should cleaning chemicals be stored in a foodservice operation?

• In the prep area for quick access during service

• In the walk-in cooler on the lowest shelf

• In a separate, designated area away from food and supplies

• In a dry storage area next to canned goods

A food handler notices a small metal shaving near the slicer after cutting deli meat. This is an example of what type of contamination?

• Biological contamination

• Chemical contamination

• Cross-contamination

• Physical contamination

Which TWO items are examples of physical contaminants that could end up in food during preparation?

• Pesticide residue on fresh produce

• A fingernail from a food handler

• Zinc leaching from a galvanized container

• A staple from a cardboard box

A chemical container in the kitchen is not labeled. What is the correct action to take?

• Label the container immediately with the chemical's name

• Dispose of the chemical and replace it with a new supply

• Move the container to the walk-in cooler for safety

• Use the chemical quickly before it causes a hazard

Which toxic metal is most commonly associated with leaching from galvanized containers into acidic foods?

• Copper

• Lead

• Zinc

• Iron

A manager notices staff are opening cardboard boxes with a box cutter directly over the prep table. What physical contamination risk does this create?

• Bacteria from packaging may transfer to food

• Cleaning chemicals may spill onto food surfaces

• Staples or cardboard fragments may fall into food

• Pesticide residue from boxes may contaminate produce

Food additives become a chemical contamination risk when they are used in what way?

• Used in food that will be served to children

• Mixed into food along with other approved ingredients

• Applied to food in amounts that exceed approved levels

• Added to food before it is cooked

Select all that apply. Which of the following are proper practices for storing chemicals in a foodservice operation?

• Store chemicals in clearly labeled original containers

• Keep chemicals in a storage area separate from food

• Store chemicals away from food-contact surfaces and equipment

• Place chemicals on the shelf above dry goods for convenience