- Allergens Test Flashcards

A guest says they have a shellfish allergy. Which of the following is safest to serve them?

Answer: Grilled chicken breast prepared on a dedicated allergen-free grill

Grilled chicken on a dedicated allergen-free grill eliminates cross-contact risk from shellfish.

Which of the following is NOT considered one of the major food allergens under U.S. law?

Answer: Corn

Corn is not one of the nine major food allergens recognized by the FDA.

A staff member uses the same pair of tongs to serve bread rolls and then salmon. This is an example of:

Answer: Cross-contact with a potential allergen

Using the same utensil for different foods transfers allergenic proteins, which is cross-contact.

When a customer with a food allergy places an order, who should ideally communicate that information to the kitchen?

Answer: The server who took the order, using an established system like an allergy ticket

The server should relay allergy information to the kitchen using a clear, reliable communication system such as an allergy alert ticket.

Which statement about food allergens and cooking is TRUE?

Answer: Heat does not reliably destroy allergenic proteins

Cooking does not reliably destroy allergenic proteins, so cross-contact must still be prevented.

A food handler prepares a peanut sauce and then, without washing hands, begins assembling a salad. What risk does this create?

Answer: Allergen cross-contact via hands

Allergenic proteins from peanut sauce can transfer to the salad through unwashed hands, causing cross-contact.

Which of the following best describes an allergic reaction versus a food intolerance?

Answer: An allergic reaction involves the immune system and can be fatal; a food intolerance typically causes digestive discomfort

Allergic reactions trigger the immune system and can cause anaphylaxis, while food intolerances generally cause milder digestive symptoms.