Chapter 3: Contamination

<span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="lazy lazy-hidden mce_SELRES_start"></span>

Results

#1. 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

#2. 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

#3. Which is an example of physical contamination?

Bones in fish

Sneezing on food

Touching dirty food-contact surfaces

Mixing vinegar and salt

#4. Which is a chemical contaminant?

Tomato sauce in a copper pan

Bones in a chicken filet

Ciguatera toxin in a red snapper

Metal shavings in a can of peaches

#5. 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

#6. A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

Viral

Allergen

Chemical

Biological

#7. Chemicals must be stored

over food.

separate from food.

under the prep table

above food-contact surfaces.

#8. 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.

#9. 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

#10. 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.

#11. 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.

who is in the facility at all times

#12. What is the best way to protect food from deliberate tampering?

Make it as difficult as possible for someone to tamper with it.

Allow former employees into the operation unsupervised.

Only purchase from vendors who offer discounts

Use the USDA A.L.A.R.M. system.

#13. 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.

#14. 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.

#15. Which symptom could mean a customer is having an allergic reaction to food?

Coughing

Dehydration

Swollen lips

Sneezing

#16. Which is a “Big Nine” food allergen?

Broccoli

Wheat

Grapes

Pork

#17. 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.

#18. Wheezing and hives are a symptom of

Food allergies

Norovirus

Botulism

Hepatitis A

#19. A customer having an allergic reaction may show which symptom?

Itchy throat

Cold sweats

Dizzy spells

Dehydration

#20. Which item contains a common allergen?

Peanut butter

Garlic powder

Chicken wings

Orange juice

#21. 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.

#22. 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.

#23. What can servers do to prevent guests from having an allergic reaction?

Let guests know when you think they are reasonably safe.

Identify all ingredients except secret ingredients.

Deliver all food to a table at the same time.

Clearly mark the order for a guest with an allergy.

#24. 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.

#25. 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.

#26. 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.

#27. 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.

#28. How should food be served to a guest who has allergens?

With other allergen special orders

With two sets of eating utensils

Hand-delivered by an employee

In a separate area of the dining room

#29. Which situation describes cross-contact?

A cook bakes the pecan pies before the blueberry pies

A cook uses the same deep fryer to fry chicken and shrimp

A cook slices cheese and then replaces the knife before chopping carrots

A cook preps raw chicken and then chops lettuce on the same cutting board

#30. A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?