Allergens

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Allergens

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What should you do if a customer has a severe allergic reaction to food?

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There are more than 160 food allergens, but just eight of them are responsible for 90 percent of all allergic reactions in the United States.

• Soy
• Fish
• Eggs
• Wheat
• Peanuts
• Tree nuts
• Shellfish
• Cow’s milk

What are these eight allergens called?

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Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies?

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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?

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Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen?

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What example demonstrates the importance of labeling food?

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What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

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Why should an Allergen Special Order be hand-delivered separately from the other food at the table?

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What is anaphylaxis (anaphylactic shock)?

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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?

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What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies?

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How many food allergens are there?

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According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

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What is it called when someone is sensitive to a harmless protein that occurs naturally in certain foods?

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What do you need to make sure your staff knows about food allergens?

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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?

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When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?

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When the name of a food product doesn’t include an allergen that it contains, the allergen must be clearly identified on the label. How can this be done?

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How is cross-contact different from cross-contamination?

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How do allergens get into food?

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Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

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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?

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What should service staff be able to tell guests about the menu items?

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Of the fifteen million Americans who have a food allergy, how many emergency room visits due to allergic reactions are there every year?

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How many different allergens are responsible for 90% of all allergic reactions in the United States?

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What should service staff do when picking up an Allergen Special Order from the kitchen?

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What should be checked for Major Allergens or Big Eight allergens?

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To avoid cross-contact, what should recipes and ingredient labels be checked for?

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When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label?

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Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented?

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These are some common symptoms of an allergic reaction:

• Nausea
• Vomiting
• Diarrhea
• Itchy throat
• Abdominal pain
• Hives or itchy rashes
• Wheezing or shortness of breath
• Swelling of the throat, face, eyes, hands, or feet

How long does it take for the symptoms to begin after the allergen has been eaten?

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How can cross-contact be avoided?

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What is it called when someone’s immune system considers a harmless protein a threat and attacks it?

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Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule?

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To avoid cross-contact, what should be done with food packaged on-site for retail sale?

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Who must know how to avoid serving food containing allergens to people with food allergies?

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What is Anaphylaxis?

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What is responsible for 90% of all allergic reactions in the United States?

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What is an essential tool that can be used to identify allergens in the products that you purchase?

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Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen?

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What do some operations use a separate set of cooking utensils for?

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When does food need to be labeled with this information?

• The amount of the food
• Chemical preservatives
• List of major food allergens
• The name or a description of the food
• The name and location of the business
• List of ingredients in order by weight
• List of artificial colors and flavors

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Which symptoms can indicate that a guest is having an allergic reaction?

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A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall?

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Federal law requires identifying Big Eight Allergens on the labels of products that contain them. How should the allergen be clearly identified on the label?

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Which of these is an example of cross-contact?

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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?

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What will happen if chocolate chip cookies are put on the same parchment paper used for peanut butter cookies?

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How do food products that contain a major allergen express this on the label?

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What should service staff make sure doesn’t touch the plate of a guest with allergies?

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Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty?

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What menu items should be suggested to guests with food allergies?

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Why do service staff need to clearly mark an order for a guest who has a food allergy?

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Which of these symptom can indicate a guest is having an allergic reaction?

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How can someone die from an allergic reaction?

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How can cross-contact be avoided?

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There’s over 160 known allergens, but only eight cause 90% of the allergic reactions. Which of these are Big Eight Allergens?

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When should separate fryers and cooking oils be used to fry food?

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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?

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Working with a guest to place an allergen special order a staff member must be able to do the following?

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Why shouldn’t different types of food be cooked in the same fryer oil?

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Which statements are true about allergic reactions?

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How many kinds of food are known to cause allergic reactions?

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How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves?

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What should be identified on the label of food packaged on-site for retail sale?

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Which of these are ways that cross-contact can be avoided?

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What can happen when a person with allergies consumes the allergen that they are allergic to?

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What menu items should service staff suggest to a guest with food allergies?

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What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

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To avoid cross-contact, when should you wash your hands and change gloves?

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What is another food sensitivity that a customer could mention that requires the same precautions as food allergies?

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Which guideline can prevent cross-contact when preparing an allergen special order?