Allergen Special Order (ASO) May 9, 2024 by Brian Klein /22 0 votes, 0 avg 0 Allergen Special Order (ASO) 1 / 22 Who must know how to avoid serving food containing allergens to people with food allergies? Service staff (front-house) Kitchen staff (back-house) Neither Both Wrong! Thats right! 2 / 22 What is another food sensitivity that a customer could mention that requires the same precautions as food allergies? Seafood toxins Gluten intolerance Neither Both Wrong! Thats right! 3 / 22 When should separate fryers and cooking oils be used to fry food? When frying food that contains an allergen When frying raw meat, poultry, or seafood Neither Both Wrong! Thats right! 4 / 22 Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty? Yes, if it contains an allergen No, even if it contains an allergen Neither Both Wrong! Thats right! 5 / 22 What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order? The identified allergen Raw meat, poultry, or seafood Neither Both Wrong! Thats right! 6 / 22 Which guideline can prevent cross-contact when preparing an allergen special order? Do NOT cook different types of food in the same oil Do NOT allow food to touch surfaces that have touched allergens Use separate equipment and utensils that are designated for allergens Wash your hands and change gloves before preparing an allergen special order Clean and sanitize food prep stations, cookware, equipment, and utensils before use All are correct Wrong! Thats right! 7 / 22 What do some operations use a separate set of cooking utensils for? Raw meat, poultry, or seafood Allergen special orders Neither Both Wrong! Thats right! 8 / 22 Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways: • Taking an Allergen Special Order • Identifying the Allergen Special Order • Avoiding cross-contact • Delivering food separately How many employees should be trained and available for this? All employees At least one per shift Neither Both Wrong! Thats right! 9 / 22 To avoid cross-contact, when should you wash your hands and change gloves? Before preparing an Allergen Special Order When using a hand sanitizer Neither Both Wrong! Thats right! 10 / 22 Your operation should always have at least one member of staff available who can describe each menu item to a guest upon request. What kind of information should this staff person be prepared to describe? Identify the dishes on the menu that contain major allergens Mark the allergen special order for the kitchen staff Identify secret ingredients in a house specialty that contains allergens Describe each dish, including how it is prepared Suggest simple menu items that don’t contain the allergen All are correct Wrong! Thats right! 11 / 22 Which of these are ways that cross-contact can be avoided? Make sure it doesn’t touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 12 / 22 What menu items should service staff suggest to a guest with food allergies? Menu items without the allergen Simple menu items with few ingredients Neither Both Wrong! Thats right! 13 / 22 Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen? To notify kitchen staff of the Allergen Special Order So kitchen staff know which allergen to avoid cross-contact Neither Both Wrong! Thats right! 14 / 22 What should service staff make sure doesn’t touch the plate of a guest with allergies? Food that contains the identified allergen Surfaces having contact with the allergen Neither Both Wrong! Thats right! 15 / 22 Have at least one staff member on every shift that has been trained to take allergen special orders from guests with food allergies. What should this staff member be able to do? Answer questions from the guest Deliver the food to a guest with allergies Identify the ingredients in each menu item Mark the allergen special order for the kitchen staff Suggest simple menu items that do NOT contain the identified allergen Describe each dish and how it is prepared (this is important for some allergens like peanuts) All are correct Wrong! Thats right! 16 / 22 Working with a guest to place an allergen special order a staff member must be able to do the following? Identify ingredients (including secret ingredients) Mark the allergen special order for the kitchen staff Describe each item on the menu and how it’s prepared Suggest simple menu items that don’t contain the allergen Deliver the allergen special order to the guest with allergies All are correct Wrong! Thats right! 17 / 22 What should service staff do when picking up an Allergen Special Order from the kitchen? Hand deliver the allergen special order separately from the other food Confirm with the kitchen staff which order is the allergen special order Neither Both Wrong! Thats right! 18 / 22 How can the risk of cross-contact with other food delivered to the table be avoided when delivering an allergen special order to a guest with allergies? Confirm the allergen special order with the staff to deliver to the guest Make sure no garnishes or other items containing the allergen touch the plate An allergen special order should be hand-delivered to a guest with a food allergy Delivering food separately from other food delivered to a table will help prevent contact with food allergens All are correct Wrong! Thats right! 19 / 22 How can cross-contact be avoided? Make sure it doesn’t touch anything for guests with food allergies Use a separate prep area for food containing Big Eight Allergens Use a separate set of cooking utensils for Allergen Special Orders Use clean and sanitized utensils and equipment, including food prep surfaces Use separate fryers and cooking oils when frying food for guests with food allergies Wash your hands and change gloves before preparing an allergen special order All are correct Wrong! Thats right! 20 / 22 Why should an Allergen Special Order be hand-delivered separately from the other food at the table? To reduce the chance of cross-contact the other orders Because the other orders may contain the allergen Neither Both Wrong! Thats right! 21 / 22 Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Clean, rinse, and sanitize cookware, utensils, and equipment Avoid letting food touch surfaces that may have touched an allergen Designate specific equipment for preparing food for guests with allergies Wash your hands and change your gloves All are correct Wrong! Thats right! 22 / 22 Make specific members of your service staff responsible for answering questions about the menu for a guest with food allergies. • Describe Dishes • Identify Ingredients • Suggest Items How many employees trained for this should be available on each shift? Two or more per shift At least one per shift Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
