Food Allergens

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Food Allergens

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

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

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

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

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

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

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

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Which statements are true about allergic reactions?

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

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How can cross-contact be avoided?

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

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

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

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

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What is Anaphylaxis?

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

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

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How can cross-contact be avoided?

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

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How do allergens get into food?

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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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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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How is cross-contact different from cross-contamination?

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

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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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Which is true about the differences between a cross-connection, cross-contamination, and cross-contact?

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

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

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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 should be checked for Major Allergens or Big Eight allergens?

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

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What example demonstrates the importance of labeling food?

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

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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 is anaphylaxis (anaphylactic shock)?

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

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

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

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Which of these is an example of cross-contact?

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How many food allergens are there?

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

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

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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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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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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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How can someone die from an allergic reaction?

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How can cross-contamination be avoided by creating physical and procedural barriers?

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

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

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

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