Chemical & Physical Hazards

Which of the following is classified as a physical hazard in food?

• APesticide residue
• BGlass fragments✓
• CCleaning chemical residue
• DFood colouring

Answer: Physical hazards are foreign bodies in food such as glass, metal, stones, bone fragments, or plastic. These can cause choking or injury.

What should be done if a glass or ceramic dish breaks during food preparation?

• AWash the food under running water
• BDiscard the batch of food and thoroughly clean the area✓
• CSift the food to remove large pieces
• DCook at higher temperature to kill glass particles

Answer: All affected food must be discarded as small glass fragments cannot be reliably removed. The area must be thoroughly cleaned and disinfected.

Which of these is NOT one of the 14 major allergens requiring declaration under UK food law?

• AMustard
• BSesame
• CTurmeric✓
• DCelery

Answer: The 14 major allergens are: celery, cereals (gluten), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soybeans, and sulphites. Turmeric is not included.

What is the purpose of cleaning chemicals in food preparation areas?

• ATo disinfect and kill microorganisms
• BTo remove food residue and grease
• CTo add flavour to food
• DBoth A and B✓

Answer: Cleaning chemicals have two purposes: to remove physical dirt (cleaning) and to kill microorganisms (disinfection). Both are essential for food safety.

What concentration range is typically recommended for bleach solutions used in food preparation areas?

• A0.5-1 ppm available chlorine
• B100-150 ppm available chlorine✓
• C500-1000 ppm available chlorine
• D5000+ ppm available chlorine

Answer: For disinfection in food areas, bleach solutions of 100-150 ppm available chlorine are typical. Lower concentrations are ineffective; higher concentrations may leave residues.

Which of the following is a sign of pest infestation that is a physical hazard?

• ARodent droppings in dry storage
• BCockroach faeces contaminating food
• CBoth A and B✓
• DNeither—pests only cause biological hazards

Answer: Pest droppings can introduce pathogens (biological hazard) but are also physical contamination. Both aspects make pest infestation a serious concern for food safety.

Natasha's Law (2021) requires that certain foods must display allergen information. Which is an example?

• APre-packaged bakery items from a supermarket
• BA sandwich made and wrapped on-site, then placed on the shelf for sale✓
• CCanned goods
• DBottled water

Answer: Natasha's Law applies to prepacked for direct sale (PPDS) food — food packaged on the same premises before it is ordered, such as a sandwich made and wrapped on-site and placed on the shelf. PPDS food must show a full ingredient list with the 14 allergens emphasised.

What is the correct procedure if a chemical cleaning product is accidentally sprayed on food?

• AWash the food thoroughly under running water
• BDiscard the affected food immediately✓
• CCook the food at high temperature
• DUse a damp cloth to wipe the food

Answer: Any food contaminated with chemicals must be discarded. Washing may not remove all chemical residues and the food may not be safe.

Which is the most dangerous physical hazard in terms of likelihood of consumer injury?

• APlastic wrap fragments
• BGlass or ceramic fragments✓
• CMetal shavings
• DHair

Answer: Glass and ceramic fragments are the most dangerous because they can cause cuts to the mouth, throat, and internal injuries. Metal is a close second as it can cause severe cuts.

What should be the policy regarding jewellery worn in a food preparation area?

• ASmall jewellery is acceptable
• BAll jewellery except watches should be removed
• CAll jewellery including watches must be removed✓
• DJewellery is fine if hands are washed

Answer: All jewellery should be removed as it can harbour bacteria, catch in equipment, or break and contaminate food with physical fragments.

How should metal contamination be prevented in food production?

• AUse metal detectors and magnets at key points
• BRegular inspection of food processing equipment for wear
• CBoth A and B✓
• DNeither—metal is not a real hazard

Answer: Prevention requires both detection (metal detectors, magnets) and prevention (equipment maintenance, staff training, removal of jewellery and unsafe equipment).

Which cleaning chemical is commonly used for disinfection in food areas but requires careful rinsing?

• ASodium hypochlorite (bleach)✓
• BDetergent only
• CWater alone
• DVinegar

Answer: Sodium hypochlorite (bleach) is a common disinfectant but requires thorough rinsing to avoid residues that could contaminate food.