- Allergens Test Flashcards

A guest requests a 'gluten-free' meal. What should a food handler do FIRST before preparing the dish?

Answer: Clean and sanitize all surfaces and use dedicated gluten-free equipment

Cleaning surfaces and using dedicated equipment is the first critical step to prevent gluten cross-contact.

Which food commonly contains hidden soy as an ingredient?

Answer: Canned tuna packed in oil

Some canned tuna products contain soy-based broth or vegetable broth made from soy.

A server is unsure whether a menu item contains tree nuts. What is the correct action?

Answer: Ask the chef or manager and confirm before serving

Staff must verify allergen information with kitchen personnel rather than guessing to protect the guest.

Under the FASTER Act of 2021, which allergen was added as the ninth major food allergen in the U.S.?

Answer: Sesame

The FASTER Act of 2021 added sesame as the ninth major food allergen, effective January 1, 2023.

A customer with a milk allergy orders a dish that is typically made with butter. The cook substitutes margarine without checking the label. What is the risk?

Answer: Some margarines contain dairy derivatives, so the allergy risk remains

Some margarine products contain milk-derived ingredients, so the label must always be checked for a dairy-allergic guest.

What does the term 'may contain traces of peanuts' on a food label indicate?

Answer: The product was made in a facility that also processes peanuts, creating a cross-contact risk

Advisory statements like 'may contain' warn of potential cross-contact during manufacturing.

Which of the following practices best protects a guest with an egg allergy when preparing their order?

Answer: Using separate, thoroughly washed and sanitized cookware dedicated to the allergen-free order

Using dedicated, sanitized cookware is the most effective way to prevent egg allergen cross-contact.