Food Contamination and Allergens Flashcards

A customer tells a server they have a tree nut allergy. The chef confirms the dish contains coconut. What should the server do?

Answer: Alert the customer and offer an allergen-free alternative

Coconut is classified as a tree nut by the FDA, so the server must alert the customer and offer a safe alternative.

Which of the following is an example of chemical contamination in food?

Answer: Sanitizer residue left on a cutting board used to prep vegetables

Sanitizer residue left on food-contact surfaces is a chemical contaminant that can transfer to food.

What is the PRIMARY reason gluten-free dishes must be prepared with dedicated utensils?

Answer: Even trace amounts of gluten from cross-contact can harm celiac patients

For people with celiac disease, even trace gluten from cross-contact on shared utensils can trigger a serious immune response.

A food handler notices a bag of flour has a small hole and pest droppings nearby. This is BEST classified as what type of contamination risk?

Answer: Biological contamination from pest feces

Pest droppings contain bacteria and other pathogens, making this a biological contamination risk.

Which allergen is most commonly hidden in Worcestershire sauce, requiring special attention when preparing dishes for allergic guests?

Answer: Fish (anchovies)

Worcestershire sauce traditionally contains anchovies, making it a hidden source of fish allergen.

A manager suspects physical contamination occurred in a batch of soup. Which action should be taken FIRST?

Answer: Remove the soup from service and discard it

Food suspected of physical contamination must be removed from service and discarded to protect guests from injury.

Which practice BEST prevents allergen cross-contact when plating food?

Answer: Changing gloves and using clean utensils before handling allergen-free orders

Changing gloves and using sanitized, dedicated utensils prevents allergen proteins from transferring to allergen-free dishes.