Certified Professional Food Safety (CP-FS) Practice Exam

Potential chemical contaminants in food are substances that can inadvertently be introduced into food products, leading to health risks upon consumption. In the context of the provided choices, copper and pewter are known for their chemical properties that can leach into food, especially when they come into contact with acidic or hot foods. This leaching can lead to contamination, as these materials can break down and release harmful chemicals into the food.

Copper is particularly concerning, as it can lead to copper poisoning when consumed in large amounts, while pewter, which historically may contain lead, poses serious health risks as well. Recognizing these materials as potential chemical contaminants highlights the importance of appropriate food-grade materials during food preparation and storage to ensure food safety.

In contrast, while lead and aluminum can be harmful, they are not as commonly associated with direct food contact as copper and pewter. Likewise, nickel and stainless steel are generally considered safe for food use due to their durability and low reactivity, and glass and plastics, although they can pose physical hazards like breakage or leaching of harmful substances in certain conditions, do not primarily serve as chemical contaminants in food contexts.