ServSafe Food Contamination and Allergens 2 — Questions and Answers
Question 1: Which of the following is considered a physical contaminant in food?
- Pesticide residue
- A piece of glass from a broken light bulb (Correct answer)
- Salmonella bacteria
- Natural toxins from mushrooms
Correct answer: A piece of glass from a broken light bulb
Glass is a physical contaminant, a foreign object that can cause injury when consumed.
Physical contaminants include glass fragments, metal shavings, bone chips, wood splinters, stones, plastic pieces, hair, and jewelry. Prevention includes shatterproof light covers, metal detectors, and no-jewelry rules.
Question 2: A customer informs you they have a tree nut allergy. Which dish would be UNSAFE for them?
- Caesar salad with croutons
- Grilled chicken with steamed vegetables
- Pesto pasta made with pine nuts (Correct answer)
- Plain baked potato with butter
Correct answer: Pesto pasta made with pine nuts
Traditional pesto is made with pine nuts, which are tree nuts.
Pine nuts are classified as tree nuts. The FDA recognizes major food allergens including tree nuts. Staff must check all ingredients including sauces, dressings, and garnishes when a customer reports an allergy.
Question 3: What type of contamination occurs when a food handler does not wash their hands after using the restroom?
- Physical contamination
- Chemical contamination
- Biological contamination (Correct answer)
- Radiological contamination
Correct answer: Biological contamination
Failing to wash hands introduces biological contaminants, primarily fecal bacteria and viruses like norovirus and hepatitis A.
Biological contamination from unwashed hands is a significant food safety risk. Human fecal matter contains norovirus, hepatitis A, Shigella, E. coli, and Salmonella. Handwashing with warm water and soap for at least 20 seconds is required.
Question 4: Which practice helps prevent chemical contamination in a kitchen?
- Storing chemicals above food storage areas
- Using food containers to store cleaning solutions
- Labeling all chemical containers and storing them away from food (Correct answer)
- Mixing different cleaners together for extra strength
Correct answer: Labeling all chemical containers and storing them away from food
Proper labeling and separate storage prevents accidental use in food and cross-contamination.
All chemical containers must be clearly labeled. Chemicals must be stored separately from food, ideally below food items on shared shelving. Chemicals should never be stored in food containers.
Question 5: Under FALCPA, which allergen must be clearly identified on packaged food labels?
- Corn
- Sesame
- Soy (Correct answer)
- Garlic
Correct answer: Soy
Soy is one of the major allergens under FALCPA. Sesame was added later under the FASTER Act of 2021.
FALCPA of 2004 required labeling of eight major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. The FASTER Act of 2023 added sesame as the ninth.
Question 6: What should you do if a food handler suspects they served a dish containing an undisclosed allergen?
- Wait to see if the customer shows symptoms
- Immediately inform the customer and the manager (Correct answer)
- Remove the dish without saying anything
- Offer a different dish without explanation
Correct answer: Immediately inform the customer and the manager
Immediately informing the customer and manager is critical because allergic reactions can be life-threatening.
Anaphylaxis can develop within minutes. The customer must be informed so they can use an epinephrine auto-injector or seek medical attention. Call 911 if any allergic reaction signs appear.
ServSafe Food Contamination and Allergens 2
Which of the following is considered a physical contaminant in food?