Utah Food Safety Practice Test

Using non-food grade equipment or utensils might expose customers to what chemical hazard?

1. Lead, copper, or other toxic metals

2. Pesticides

3. Food additives

4. Cleaning chemicals

The correct answer is: Lead, copper, or other toxic metals

Using non-food grade equipment or utensils can expose customers to chemical hazards such as lead, copper, or other toxic metals. This is primarily due to the materials used in manufacturing food-contact surfaces. Non-food grade materials may leach harmful substances into food or beverages, posing significant health risks to consumers. For example, lead and copper can be found in certain types of plumbing materials or metal utensils that are not designated for food use, leading to potential contamination of the food prepared or served. In contrast, the other options represent different types of risks that are not directly tied to the materials used for food handling. Pesticides are typically associated with agricultural practices rather than equipment, while food additives are substances intentionally added to enhance food properties, and cleaning chemicals are related to sanitation rather than equipment material safety. Understanding the implications of using proper food-grade utensils and equipment is crucial for maintaining safe food handling practices and protecting consumer health.