SNHD 'Big 9' Food Allergens 2 — Questions and Answers

Question 1: Which of the following was added as the 9th major food allergen in 2023 under FALCPA updates?

Corn
Sesame (Correct answer)
Mustard
Lupin

Correct answer: Sesame

Sesame became the 9th major food allergen recognized under U.S. law effective January 1, 2023, under the FASTER Act. Food labels and menus must now disclose sesame as an allergen.

The FASTER Act (Food Allergy Safety, Treatment, Education, and Research Act) was signed into law in 2021, adding sesame as the 9th major allergen effective January 1, 2023. Sesame is found in products such as tahini, hummus, sesame oil, and baked goods. Food service workers must be aware that sesame can be hidden in sauces, dressings, and coatings, and cross-contact is a significant risk during preparation.

Question 2: A customer tells you they have a severe tree nut allergy. Which of the following ingredients should you flag as potentially unsafe?

Peanut butter
Coconut milk (Correct answer)
Sunflower oil
Soy sauce

Correct answer: Coconut milk

Coconut is classified as a tree nut by the FDA. While many people with tree nut allergies can tolerate coconut, it must be disclosed as a potential allergen, and you should alert the customer and manager.

The FDA classifies coconut as a tree nut under the major allergen labeling law. Tree nuts include almonds, cashews, walnuts, pecans, pistachios, and coconut, among others. When a customer discloses a tree nut allergy, staff must review all ingredients in a dish, including oils, garnishes, and hidden components like coconut milk in sauces or curries. The customer should also be advised to consult with the chef or manager to assess their individual risk.

Question 3: What is 'cross-contact' in the context of food allergens?

When a customer touches the kitchen prep surface
When an allergen is unintentionally transferred from one food to another (Correct answer)
When two customers at the same table have different allergies
When food is served at the wrong temperature

Correct answer: When an allergen is unintentionally transferred from one food to another

Cross-contact occurs when an allergen is unintentionally transferred from one food or surface to another, potentially causing an allergic reaction in a sensitive individual.

Cross-contact is one of the most serious risks for customers with food allergies. It can occur when the same cutting board, knife, pan, or fryer oil is used for both allergen-containing and allergen-free foods without proper cleaning in between. Even trace amounts of an allergen — invisible to the naked eye — can trigger severe reactions in highly sensitive individuals. Unlike cross-contamination with pathogens, cross-contact cannot be eliminated by cooking, since allergen proteins are not destroyed by heat.

Question 4: When preparing a meal for a customer with a fish allergy, which of the following actions is MOST important?

Prepare the meal at a lower cooking temperature
Use separate, dedicated utensils and cooking surfaces (Correct answer)
Add extra seasoning to mask any fish flavor
Ask the customer to wait until other fish orders are finished

Correct answer: Use separate, dedicated utensils and cooking surfaces

Using separate, dedicated utensils and cooking surfaces prevents cross-contact with fish allergens and is the most critical step in protecting an allergic customer.

To safely serve a customer with a fish allergy, food handlers must use clean, dedicated utensils, cutting boards, pans, and tongs that have never been in contact with fish or fish-based ingredients. Shared cooking equipment — even if visually clean — can harbor invisible allergen residues that cause severe reactions. All staff involved in preparing the meal should be informed of the allergy, and the dish should be clearly labeled from prep through delivery to the table.

Question 5: Which symptom is a sign of a potentially life-threatening allergic reaction (anaphylaxis) that requires calling 911 immediately?

Mild itching of the hands
Slight redness around the mouth
Swelling of the throat and difficulty breathing (Correct answer)
Mild stomach discomfort after eating

Correct answer: Swelling of the throat and difficulty breathing

Throat swelling and difficulty breathing are signs of anaphylaxis, a severe and potentially fatal allergic reaction. This is a medical emergency requiring an epinephrine injection (EpiPen) and immediate 911 contact.

Anaphylaxis is a rapid, systemic allergic reaction that can be fatal within minutes if untreated. Warning signs include throat tightening, difficulty swallowing, wheezing, drop in blood pressure, loss of consciousness, and widespread hives. Food handlers trained in food safety should recognize these signs and immediately call 911, notify a manager, and assist the customer in using an epinephrine auto-injector if available. Mild symptoms can rapidly escalate, so any suspected anaphylaxis must be treated as an emergency.

Question 6: Under Nevada food handler regulations, if a customer asks whether a dish contains a specific allergen and you are unsure, you should:

Tell the customer the dish is probably safe
Say 'I don't know' and continue taking the order
Inform the manager or chef and get a definitive answer before serving (Correct answer)
Suggest the customer order a different restaurant's food

Correct answer: Inform the manager or chef and get a definitive answer before serving

You must always escalate allergen questions to a manager or chef who can provide a definitive, accurate answer based on ingredient lists and preparation methods. Never guess when a customer's health is at risk.

Food handlers are responsible for the safety of every customer, and allergen questions must be taken seriously. If you are unsure whether a dish contains a specific allergen, you must consult the manager, chef, or ingredient list before answering. Providing incorrect information — even with good intentions — can result in a severe allergic reaction, legal liability, and harm to the customer. SNHD and Nevada food safety standards require food service employees to accurately communicate allergen information.

SNHD 'Big 9' Food Allergens 2

Which of the following was added as the 9th major food allergen in 2023 under FALCPA updates?