Chemical Contamination

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Chemical Contamination

1 / 42

How can chemical contamination happen in a food service operation?

2 / 42

What could happen if cleaners are NOT used correctly?

3 / 42

What is the onset time for an illness caused by consuming chemicals?

4 / 42

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

5 / 42

Why should chemicals never be stored above food, linens, utensils, and equipment?

6 / 42

What are some ways to protect food and food contact surfaces from contamination by chemicals?

7 / 42

What must always be followed when using chemicals?

8 / 42

What should you do if you suspect that someone may have consumed chemicals?

9 / 42

What can contaminate food when used or stored incorrectly?

10 / 42

What must be followed when disposing of chemicals?

11 / 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?

12 / 42

If you need to use poisonous or toxic pest-control materials in your operation, who should apply them?

13 / 42

In what condition should the manufacturer’s label be on chemical containers?

14 / 42

Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant?

15 / 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?

16 / 42

What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery?

17 / 42

How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

18 / 42

What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays?

19 / 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?

20 / 42

Which is a ServSafe guideline for using and storing chemicals?

21 / 42

What containers should never be used to scoop, store, or carry ice?

22 / 42

In what way should chemicals be used by the operation?

23 / 42

What chemicals can contaminate food?

24 / 42

What are OSHA’s regulations regarding Safety Data Sheets (SDS)?

25 / 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?

26 / 42

What information is included on a chemicals Safety Data Sheet (SDS)?

27 / 42

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

28 / 42

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

29 / 42

Which statement is true about the symptoms caused by consuming chemicals?

30 / 42

What should you do if you suspect someone has consumed a chemical contaminant?

31 / 42

How can you prevent contamination of food and food-contact surfaces when using chemicals?

32 / 42

What is required if pest prevention materials are kept at the facility?

33 / 42

What are the requirement for the chemicals you use and store in your operation

34 / 42

What chemicals should NOT be used or stored in a food service operation?

35 / 42

How can chemical contamination occur?

36 / 42

How should chemicals be thrown out?

37 / 42

How should chemicals be separated from food and food-contact surfaces in storage?

38 / 42

What is the onset time for symptoms if someone has consumed a chemical contaminant?

39 / 42

Why should chemicals never be stored above food or food-contact surfaces?

40 / 42

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

41 / 42

Why should chemicals stay in original containers with the manufacturer’s label?

42 / 42

Why should chemicals be stored in their original containers?