A food handler uses a slicer immediately after applying a food-approved sanitizing solution. This practice could cause what type of contamination?

• A. Biological
• B. Physical
• C. Chemical
• D. Allergen

Answer: (C)

Using a slicer right after applying a sanitizing solution can leave chemical residues on the equipment that transfer to the food. Sanitizers are chemical agents that must be used exactly as labeled and often require rinsing or drying before contact with food. If the slicer is used immediately, residues can contaminate the food, causing chemical contamination. The other types of contamination don’t fit this scenario: biological would involve microbes in the food, which the sanitizer aims to reduce; physical would be foreign objects like glass or metal; and allergen would involve traces of an allergen from ingredients or equipment, not from sanitizer residues. Always follow label directions, allow proper contact time, and rinse or dry equipment if required before use.