AAA Food Manager Certification Practice Test

Which of these is NOT a potential chemical hazard?

1. Storing chemicals separately from foods

2. Chemicals are being sprayed while food is out

3. Bleach accidentally splashes on food

4. Employee is spraying table cleaner while customers are eating

The correct answer is: Storing chemicals separately from foods

The option that identifies a situation that is not a potential chemical hazard is based on the practice of storing chemicals separately from foods. This practice is critical in food safety and serves as a preventative measure to avoid chemical contamination. When chemicals are stored properly, away from food items, the likelihood of accidental mixing or contamination is significantly reduced. This means that it does not constitute a hazard. In contrast, the other scenarios indicate situations where food could come into contact with harmful chemicals. Spraying chemicals while food is accessible or when customers are present creates a direct risk of contamination. Additionally, if bleach were to accidentally splash on food, it could lead to foodborne illness due to ingestion of the toxic chemical. Each of these scenarios demonstrates unsafe practices that could jeopardize food safety, making them clear examples of potential chemical hazards.