Chemical Contamination May 9, 2024 by Brian Klein /42 0 votes, 0 avg 0 Chemical Contamination 1 / 42 Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals? Chemical contamination Toxic metals leaching into food Neither Both Wrong! Thats right! 2 / 42 What should you do if you suspect someone has consumed a chemical contaminant? Call 911 or the Poison Control Center immediately Consult with the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! 3 / 42 What can contaminate food when used or stored incorrectly? Chemicals Single-use items Neither Both Wrong! Thats right! 4 / 42 If you need to use poisonous or toxic pest-control materials in your operation, who should apply them? A certified applicator A Pest Control Operator (PCO) Neither Both Wrong! Thats right! 5 / 42 What must be followed when disposing of chemicals? The manufacturer's directions Local regulatory requirements Neither Both Wrong! Thats right! 6 / 42 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 7 / 42 These are examples of chemicals used in food service that can become chemical contaminants: • Cleaners• Sanitizers• Polishes How can these chemicals get into food and cause chemical contamination? Storing them incorrectly Using them incorrectly Neither Both Wrong! Thats right! 8 / 42 What chemicals should NOT be used or stored in a food service operation? Chemicals that are unnecessary to perform or maintain the operation Chemicals that are NOT approved for use in food service Neither Both Wrong! Thats right! 9 / 42 What should you do if staff are using or storing chemicals or cleaning tools incorrectly? Show them the proper way Take corrective action immediately Neither Both Wrong! Thats right! Take corrective action by cleaning and sanitizing surfaces and throwing out food that may have been contaminated. Then coach or retrain staff on the proper way the chemicals or cleaning tools should be used or stored. 10 / 42 What should you do if you suspect that someone may have consumed chemicals? Call your local emergency services (911) Consult the chemicals Safety Data Sheet (SDS) Neither Both Wrong! Thats right! You should also call the poison control center. 11 / 42 Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant? Chemical Biological Neither Both Wrong! Thats right! 12 / 42 Store chemicals in a designated area that is seperate from the items listed here: • Food• Equipment• Utensils• Linens If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items? With adequate spacing A physical barrier like partitioning Neither Both Wrong! Thats right! 13 / 42 How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination? • Zinc• Pewter• Copper• Painted pottery By using them to cook food By using them to store food Neither Both Wrong! Thats right! Using these materials when cooking or storing acidic foods like tomatoes or citrus has a high risk for chemical contamination. 14 / 42 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas• Food-storage areas• Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 15 / 42 Why should chemicals stay in original containers with the manufacturer’s label? So the chemical will be used for its intended purpose So the manufacturer's directions can be followed Neither Both Wrong! Thats right! The manufacturer’s label should be intact and readable. The original containers help staff recognize each chemical. 16 / 42 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 17 / 42 Which statement is true about the symptoms caused by consuming chemicals? Death is possible in extreme cases Vomiting and diarrhea are common Neither Both Wrong! Thats right! 18 / 42 In what condition should the manufacturer’s label be on chemical containers? The label must be intact The label must be readable Neither Both Wrong! Thats right! 19 / 42 Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label? The instructions for its use The name of the chemical Neither Both Wrong! Thats right! If a portion of a chemical is transferred to a different container to be used for a task, label the new container with the name of the chemical. 20 / 42 How should chemicals be thrown out? According to the manufacturer's directions According to your local regulatory requirements Neither Both Wrong! Thats right! 21 / 42 Which is a ServSafe guideline for using and storing chemicals? Follow the manufacturer's recommendations and your local regulations when disposing chemicals Follow OSHA's requirements to keep chemical Safety Data Sheet (SDS) available for employees to review Keep chemicals in their original container with the manufacturer's label intact and readable All are correct Wrong! Thats right! 22 / 42 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 23 / 42 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterward Neither Both Wrong! Thats right! 24 / 42 How can chemical contamination happen in a food service operation? When chemicals are used or stored in your operation the wrong way When kitchenware or equipment is made with unsafe materials Neither Both Wrong! Thats right! 25 / 42 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 26 / 42 What is the onset time for symptoms if someone has consumed a chemical contaminant? Symptoms usually develop quickly Symptoms often appear within minutes Neither Both Wrong! Thats right! 27 / 42 What containers should never be used to scoop, store, or carry ice? Containers that held raw meat, seafood, or poultry Containers that held chemicals Neither Both Wrong! Thats right! 28 / 42 What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays? Chemical contamination Good Personal Hygiene Neither Both Wrong! Thats right! 29 / 42 In what way should chemicals be used by the operation? For their intended purpose Only when necessary Neither Both Wrong! Thats right! 30 / 42 What must always be followed when using chemicals? The manufacturers' directions Laws and regulations Neither Both Wrong! Thats right! 31 / 42 Why should chemicals be stored in their original containers? So they're NOT mistaken for food To prevent chemical contamination Neither Both Wrong! Thats right! 32 / 42 What could happen if cleaners are NOT used correctly? They may NOT work They could be dangerous Neither Both Wrong! Thats right! 33 / 42 What is required if pest prevention materials are kept at the facility? Check your local regulatory authorities' requirements for disposing of pesticides Stored them separately from food, food contact surfaces, and equipment Keep them in their original container with the original manufacturer's label All are correct Wrong! Thats right! Your PCO should be responsible for storing and discarding most materials used. 34 / 42 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 35 / 42 What are OSHA’s regulations regarding Safety Data Sheets (SDS)? OSHA regulations require that you keep and consult a Safety Data Sheet (SDS) for each chemical used in your operation OSHA regulations give staff the right to review Safety Data Sheets (SDS), and employers must keep the sheets accessible Neither Both Wrong! Thats right! 36 / 42 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 37 / 42 What chemicals can contaminate food? Chemicals that are used in the operation Chemicals that are brought into the operation by staff Chemicals that can leach into food from kitchenware and equipment All are chemicals that can contaminate food All are correct Wrong! Thats right! Chemicals used in the operation include cleaners, sanitizers, polishes, machine lubricants, and pesticides.Chemicals brought into the operation by staff like health and beauty products include lotions, hair sprays, and deodorizers. Chemicals from kitchenware and equipment made with certain materials include pewter, copper, zinc, and painted pottery. 38 / 42 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 39 / 42 What information is included on a chemicals Safety Data Sheet (SDS)? The identity of ingredients Safe use and handling instructions A list of necessary precautions The manufacturer's name and address All are correct Wrong! Thats right! 40 / 42 What is the onset time for an illness caused by consuming chemicals? Symptoms occur quickly Symptoms onset within minutes Neither Both Wrong! Thats right! 41 / 42 Some materials can interact with acidic foods (tomatoes, citrus) and create toxic chemicals that can make people sick. What materials should be avoided when choosing kitchenware and equipment for your operation? Zinc Pewter Copper Painted pottery Galvanized metals All are correct Wrong! Thats right! 42 / 42 What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery? Chemical contamination Physical contamination Neither Both Wrong! Thats right! When exposed to acidic foods like citrus, dairy, or tomato, these materials can create a chemical reaction. This reaction can cause toxic metals to leach into the food, resulting in chemical contamination. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
