Physical contamination can be reduced by which of the following practices?
a.Not wearing jewelry, using shatter-resistant lighting, and inspecting food for foreign objects
b.Holding prepped salads on the prep counter, uncovered, at room temperature between rushes
c.Adding extra salt to each batch so that any foreign objects settle to the bottom of the stockpot
d.Rinsing raw chicken in the prep sink so that the bacteria wash off before the meat is portioned
Explanation
Preventing physical contamination involves removing potential foreign objects: not wearing jewelry that can fall in, using shatter-resistant light shields, keeping fingernails trimmed, and inspecting food for bones, pits, or packaging. Leaving salads out at room temperature is a time-temperature failure, rinsing raw chicken sprays pathogens around the sink instead of removing them, and salt does nothing to a metal shaving or a glass shard — none of the three removes a foreign object.
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