ServSafe Practice Test Allergens 3 Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Practice Test Allergens 3 flashcards as text
Which of the following foods contains a hidden source of a major allergen?
Answer: Caesar salad dressing made with anchovies
Traditional Caesar salad dressing contains anchovies, which are a fish — a major food allergen. Guests who order Caesar salad may not be aware of this hidden fish ingredient, making it critical for staff to disclose all allergen-containing components.
What should a food service operation do if they cannot guarantee an allergen-free meal?
Answer: Honestly communicate this limitation to the guest so they can make an informed decision
Honest communication is essential. If the operation cannot safely prepare an allergen-free dish due to shared equipment or ingredients, the guest must be told so they can decide whether to eat elsewhere. Serving an unsafe dish without full disclosure can cause serious harm.
Milk is a major allergen. Which ingredient on a menu description would indicate the dish contains milk?
Answer: Casein
Casein is a milk protein and is therefore a hidden source of the milk allergen. Staff training should include common alternative names for allergens, such as casein and whey for milk, so they can accurately identify allergen-containing dishes for guests.
A guest states they have a shellfish allergy. Which of the following dishes would be a concern?
Answer: Shrimp fried rice
Shrimp is a crustacean shellfish, one of the nine major food allergens. Shrimp fried rice contains shrimp and poses a direct allergen risk to a guest with a shellfish allergy. Note that fish (salmon, tuna, tilapia) is a separate allergen category from shellfish.
Which staff member is MOST responsible for ensuring a guest's food allergy is communicated to the kitchen?
Answer: The server who takes the order
The server who takes the order is the first point of contact and is responsible for gathering allergy information from the guest and communicating it clearly to the kitchen team. The manager should also be notified so the entire team can coordinate a safe response.
If a guest has a tree nut allergy, which of the following could present a risk through cross-contact?
Answer: A cutting board previously used to chop walnuts, wiped with a dry towel
Wiping a cutting board with a dry towel does not remove allergen proteins. Walnut residue can remain on the board and transfer to the next food prepared on it. Proper allergen cleaning requires washing, rinsing, and sanitizing with hot water and detergent.