Contamination & HygieneQuestion 108 of 240
Which is the BEST way to prevent chemical contamination of food from cleaning products?
a.Keep chemicals on the prep counter for quick access
b.Mix bleach and ammonia to make a stronger cleaner
c.Store chemicals in labeled original containers, below and away from food, and never mix chemicals
d.Store chemicals in unlabeled water bottles for convenience
Explanation
Chemicals must be kept in their labeled original containers and stored below and separate from food, utensils, and food-contact surfaces. Chemicals should never be put in unlabeled bottles, kept on prep counters, or mixed together — mixing bleach and ammonia creates toxic gas. Proper storage and labeling prevent accidental chemical poisoning.
This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- A worker sneezes into their hand while at the prep table. What must they do before continuing to work?
- To prevent cross-contamination, a kitchen uses color-coded cutting boards. Which practice is correct?
- A manager finds a worker with long, unrestrained hair leaning over an open pot of soup. What is the immediate concern?
- A worker labels a menu item as 'nut-free' but it was fried in oil also used for breaded items containing tree nuts. Why is this dangerous?
- A cook wants to taste a sauce to check the seasoning. What is the sanitary method?
- Where should a food worker store their personal belongings, such as a coat and bag?
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review