Certified Professional Food Safety (CP-FS) Practice Exam

Which foods are more likely to cause chemical contamination when in contact with metals like copper?

1. Starchy foods

2. Non-acidic foods

3. Acidic foods/beverages

4. Frozen foods

The correct answer is: Acidic foods/beverages

The correct option indicates that acidic foods and beverages are more likely to cause chemical contamination when they come into contact with metals like copper. This arises from the fact that acidic substances can react with certain metals, leading to the leaching of metal ions into the food. For example, when acidic foods such as tomatoes, citrus fruits, or vinegar come in contact with copper containers, the acid can corrode the metal, resulting in potential chemical contamination. In contrast, starchy foods and non-acidic foods do not have the same potential for reacting with metals in the same way; they usually have neutral or low pH levels that do not promote corrosion. Frozen foods are also not a significant concern in terms of chemical contamination from metal contact, as freezing generally inhibits chemical reactions that might occur at higher temperatures.