Free ServSafe Managing Food Allergens and Preventing Cross-Contact Questions and Answers 1 — Questions and Answers
Question 1: Which of the following foods is one of the 'Big Nine' major food allergens?
- Chicken
- Pork
- Soybeans (Correct answer)
- Black Beans
Correct answer: Soybeans
The 'Big Nine' major food allergens identified by the FDA include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Chicken is a poultry product but is not considered a major allergen.
Question 2: What is the most important step a server can take when a customer informs them of a food allergy?
- Suggest the daily special.
- Tell the customer what they should order.
- Let the manager handle the table.
- Communicate the allergy clearly to the kitchen staff. (Correct answer)
Correct answer: Communicate the allergy clearly to the kitchen staff.
When a guest informs a server of a food allergy, the server's primary responsibility is to communicate this information clearly to the kitchen staff. This ensures that the chefs are aware of the allergy and can take the necessary precautions to prevent cross-contact.
Question 3: The transfer of an allergen from a food or food-contact surface to a food intended for an allergic customer is known as:
- Cross-contamination
- Cross-contact (Correct answer)
- Foodborne illness
- Allergic reaction
Correct answer: Cross-contact
Cross-contact occurs when an allergen is unintentionally transferred from one food to another. This is different from cross-contamination, which specifically refers to the transfer of harmful bacteria or viruses.
Question 4: Which practice is most effective for preventing cross-contact with food allergens?
- Wiping the prep surface with a dry cloth.
- Rinsing utensils in hot water between uses.
- Using separate, designated equipment for allergen-free orders. (Correct answer)
- Cooking allergen-free food at a higher temperature.
Correct answer: Using separate, designated equipment for allergen-free orders.
Using separate equipment, such as cutting boards and utensils, for allergen-free orders is a critical step in preventing cross-contact. While wiping surfaces is good, it may not remove all allergen proteins, and rinsing is insufficient.
Question 5: A customer is having an allergic reaction that includes swelling of the lips and difficulty breathing. What is this severe reaction called?
- Food intolerance
- Anaphylaxis (Correct answer)
- Cross-contact
- Celiac disease
Correct answer: Anaphylaxis
Anaphylaxis is a severe, potentially life-threatening allergic reaction that can occur within seconds or minutes of exposure to an allergen. Symptoms include hives, swelling, and difficulty breathing, and it requires immediate medical attention.
Question 6: When a food manufacturer includes a statement like 'May contain peanuts' on a label, this is known as a(n):
- Ingredient list
- Nutrition facts panel
- Precautionary allergen labeling (Correct answer)
- HACCP control point
Correct answer: Precautionary allergen labeling
This is a precautionary allergen labeling (PAL) statement. It is a voluntary statement from manufacturers to inform consumers about the potential for unintentional cross-contact with a major allergen during the manufacturing process.
Free ServSafe Managing Food Allergens and Preventing Cross-Contact Questions and Answers 1
Which of the following foods is one of the 'Big Nine' major food allergens?