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WorksheetsContaminants and Hazards Unit 3
Total questions: 20
Worksheet time: 10mins
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
Which symptom could mean a customer is having an allergic reaction to food?
Coughing
Dehydration
Sneezing
Swollen tongue
Which is a "big nine" food allergen?
Broccoli
Wheat
Grapes
Pork
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
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order.
Cook food to the appropriate minimum internal temperature.
Store cold food at 41°F (5°C) or lower
Label chemical containers correctly
What can servers do to prevent guests from having an allergic reaction?
Identify all ingredients except secret ingredients
Let guests know when you think they are reasonably safe
Deliver all food to a table at the same time
Clearly mark the order for a guest with an allergy
The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called
biological contamination
cross-contact
cross-contamination
allergenic transfer
What can kitchen staff do to prevent guests from having an allergic reaction?
Cook all fried foods in the same fryers
Check recipes and ingredient labels for allergens
Use the same cooking utensils to handle all food
Wash hands after preparing food for guests with allergies
What should a manager do with a product they suspect has been deliberately contaminated?
Dispose of the product
Hold on to the product
Return the product to its vendor
Bring the product to the police station
Which guideline should be included in an effective food defense program?
Purchase products from a range of suppliers
Provide employees with easy access to cleaning chemicals
Keep receiving logs for all deliveries to the operations
Hire an on-site food safety expert to supervise service
Hire an on-site food safety expert to supervise service
With other allergen special orders
With two sets of eating utensils
Delivered first, separate from other items
In a separate area of the dining room
