Food Allergens May 22, 2024 by Brian Klein /74 0 votes, 0 avg 0 Food Allergens 1 / 74 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? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Wash, rinse, and sanitize cookware utensils and equipment before using them Avoid letting food touch surfaces that may have touched an allergen Use specific equipment designated for guests with allergies Wash your hands and change your gloves before you begin All are correct Wrong! Thats right! 2 / 74 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 3 / 74 What is anaphylaxis (anaphylactic shock)? Anaphylaxis is life-threatening Anaphylaxis can cause difficulty breathing Anaphylaxis must be treated immediately, or it can lead to death Anaphylaxis symptoms develop soon after exposure to the allergen Anaphylaxis is the most severe kind of allergic reaction All are correct Wrong! Thats right! Anaphylaxis (anaphylactic shock) is a severe response to an allergen with symptoms developing quickly. Without help the sufferer can die within a few minutes. If a guest is having a severe allergic reaction, call your local emergency services (911). 4 / 74 Why do service staff need to clearly mark an order for a guest who has a food allergy? To alert the kitchen staff that the order is for a guest with a food allergy So, kitchen staff take appropriate precautions when preparing the order Neither Both Wrong! Thats right! 5 / 74 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! 6 / 74 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 When packaged in the operation and sold to customers for use at home When the food contains more than one ingredient Neither Both Wrong! Thats right! 7 / 74 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! 8 / 74 What should you do if a customer has a severe allergic reaction to food? Refer to the Safety Data Sheet (SDS) Call your local emergency services (911) Neither Both Wrong! Thats right! A Safety Data Sheet (SDS) is for chemicals, NOT allergens. 9 / 74 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! 10 / 74 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! 11 / 74 There’s over 160 known allergens, but only eight cause 90% of the allergic reactions. Which of these are Big Eight Allergens? Crustacean shellfish (crab, lobster, shrimp) Eggs Fish (bass, flounder, cod) Milk Peanuts Soy Wheat Tree nuts (walnuts, pecans) All are correct Wrong! Thats right! 12 / 74 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? The product is NOT labeled or branded correctly A food allergen is NOT identified on its label Neither Both Wrong! Thats right! 13 / 74 According to Federal law, what kind of ingredients must be clearly identified on a product’s label? Big Eight Food Allergens Major allergens Neither Both Wrong! Thats right! Major allergens and Big Eight Allergens refer to same eight allregens that are responsible for 90% of the allergic reactions. Checking the label of a food product is the best way to find out if it contains a major allergen. Identify which of the food products you use contain allergens. 14 / 74 Why shouldn’t different types of food be cooked in the same fryer oil? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 15 / 74 Which is true about the differences between a cross-connection, cross-contamination, and cross-contact? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens A cross-connection can allow clean water and unsafe water to mix All are correct Wrong! Thats right! Cross-contamination, cross-contact, and cross-connection are ways food can become contaminated. Each one refers to a different kind of contamination. Cross-contamination occurs when biological, chemical, or physical contaminants are transferred from one food or surface to another. Cross-contact happens when allergens are transferred to a food that shouldn’t contain them and then is served to a guest with allergies. A cross-connection is a situation that can occur in a building’s plumbing system, creating the potential for wastewater to mix with drinking water. 16 / 74 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! 17 / 74 How is cross-contact different from cross-contamination? Cross-contact is the transfer of allergens Cross-contamination is the transfer of pathogens Neither Both Wrong! Thats right! 18 / 74 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! 19 / 74 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! 20 / 74 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! 21 / 74 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! 22 / 74 How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves? Use a separate set of cooking utensils for Allergen Special Orders Prepare allergen special orders in a separate area Neither Both Wrong! Thats right! 23 / 74 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! 24 / 74 Which statements are true about allergic reactions? An allergic reaction should be taken seriously An allergic reaction can happen just after the food is eaten or several hours later A severe allergic reaction is called anaphylaxis or anaphylactic shock and can be fatal The symptoms of an allergic reaction can be mild (itchy skin) or life-threatening (inability to breathe) An allergic reaction is when a person's immune system overreacts to a harmless protein in food All are correct Wrong! Thats right! 25 / 74 Which of these is an example of cross-contact? Using the same fryer oil to cook both shrimp and french fries Handling chocolate chip and peanut butter cookies with the same utensils Not cleaning and sanitizing surfaces before preparing an Allergen Special Order All are correct Wrong! Thats right! Cooking different types of food in the same fryer oil; NOT using separate equipment and utensils for food containing allergens; and failing to clean and sanitize surfaces before preparing food for a guest with allergies, can all cause cross-contact. 26 / 74 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? The allergen may be shown in parentheses after the ingredient The allergen may be shown in a "contains" statement Neither Both Wrong! Thats right! A product named "Creamy Peanut Butter" would NOT need to identify that it contains peanuts because the allergen is already included in its name. 27 / 74 To avoid cross-contact, what should recipes and ingredient labels be checked for? The Big Eight Food Allergens Manufacturer's recommendations Neither Both Wrong! Thats right! 28 / 74 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! 29 / 74 What do you need to make sure your staff knows about food allergens? What the Big Eight Allergens are Which menu item contains allergens Neither Both Wrong! Thats right! 30 / 74 How can cross-contamination be avoided by creating physical and procedural barriers? Prepare RTE food and raw food at different times Use separate prep tables and equipment for ready-to-eat (RTE) food and raw food When using the same prep table, prepare ready-to-eat food before raw food Buy food items that have already been prepared or don't require much preparing or handling All are correct Wrong! Thats right! 31 / 74 What will happen if chocolate chip cookies are put on the same parchment paper used for peanut butter cookies? Cross-contact Cross-contamination Neither Both Wrong! Thats right! 32 / 74 How do food products that contain a major allergen express this on the label? It's included as part of the common name of the food It's shown in a contains statement It's shown in parenthesis after the ingredient All are correct Wrong! Thats right! 33 / 74 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! 34 / 74 What is Anaphylaxis? A severe allergic reaction A life-threatening emergency Neither Both Wrong! Thats right! 35 / 74 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! 36 / 74 What is responsible for 90% of all allergic reactions in the United States? The Big Six Pathogens The Big Eight Food Allergens Neither Both Wrong! Thats right! 37 / 74 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? Immediately after eating the allergen Several hours after eating the allergen Neither Both Wrong! Thats right! 38 / 74 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? Cross-contact A cross-connection Neither Both Wrong! Thats right! Cross-contact is transferring allergens and cross-contamination is transferring pathogens. A cross-connection refers a possible backflow of unsafe water in your plumbing system. 39 / 74 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! 40 / 74 What menu items should be suggested to guests with food allergies? Suggest menu items that do NOT contain the allergen Suggest simple menu items with few ingredients Neither Both Wrong! Thats right! Staff should suggest simple menu items that do NOT contain the identified food allergen. Complex dishes have many ingredients, making it more difficult to identify allergens. 41 / 74 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! 42 / 74 How many food allergens are there? More than 160 foods are known to cause allergic reactions in some people Only eight foods are responsible for 90% of all allergic reactions Neither Both Wrong! Thats right! These eight foods are known as the Big Eight Food Allergens. They are milk, eggs, soy, fish, tree nuts, peanuts, crustacean shellfish, and wheat. 43 / 74 What can happen when a person with allergies consumes the allergen that they are allergic to? Anaphylaxis Allergic reaction Neither Both Wrong! Thats right! 44 / 74 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! 45 / 74 How many different allergens are responsible for 90% of all allergic reactions in the United States? 160 Eight Neither Both Wrong! Thats right! 46 / 74 How many kinds of food are known to cause allergic reactions? The Big Eight Food Allergens At least 160 Neither Both Wrong! Thats right! 47 / 74 How do allergens get into food? Allergens are proteins that occur naturally in certain food Cross-contact with a food or surface containing the allergen Neither Both Wrong! Thats right! 48 / 74 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? Identify the allergen in a "contains" statement Identify the allergen in parenthesis after the ingredient Neither Both Wrong! Thats right! Allergens do NOT need to be identified on the label if they are already included in the common name of the food. For example, a jar of peanut butter does NOT need to declare that it contains peanuts. 49 / 74 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? The name of the food includes the name of the allergen When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! For example, the label on a product named, "Savory Peanut Butter," would NOT need to indicate that it contains the allergen peanuts. But if the same product was named, "Savory Butter Spread," the label would need to indicate that it contains peanuts. 50 / 74 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? Cooking different types of food in the same fryer oil Letting food touch surfaces that have touched allergens Neither Both Wrong! Thats right! 51 / 74 Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what? Cross-contact A cross-connection Neither Both Wrong! Thats right! 52 / 74 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! 53 / 74 What should be checked for Major Allergens or Big Eight allergens? Ingredients for recipes A product's label Neither Both Wrong! Thats right! 54 / 74 What should service staff be able to tell guests about the menu items? If a secret ingredient contains allergens Which menu items contain allergens Neither Both Wrong! Thats right! 55 / 74 How can someone die from an allergic reaction? Swelling around the throat is a symptom of an allergic reaction The throat can swell shut making it impossible to breath Neither Both Wrong! Thats right! 56 / 74 What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label? Federal law Local regulatory authorities Neither Both Wrong! Thats right! 57 / 74 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 58 / 74 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! 59 / 74 Which of these symptom can indicate a guest is having an allergic reaction? Abdominal cramps Death Hives Itching in and around the mouth, throat, face, or scalp Loss of consciousness Swelling of face, eyes, hands, and feet Tightness in the throat Vomiting or diarrhea Wheezing, shortness of breath, or difficulty breathing All are correct Wrong! Thats right! 60 / 74 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! 61 / 74 When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label? The food is a guest take-out order The food name indicates the allergen The food is a guest's leftovers All are correct Wrong! Thats right! 62 / 74 What is it called when someone’s immune system considers a harmless protein a threat and attacks it? A foodborne illness An allergic reaction Neither Both Wrong! Thats right! 63 / 74 What is an essential tool that can be used to identify allergens in the products that you purchase? Food labels Shellstock ID Tags Neither Both Wrong! Thats right! 64 / 74 Of the fifteen million Americans who have a food allergy, how many emergency room visits due to allergic reactions are there every year? At least 200,000 At least 300,000 Neither Both Wrong! Thats right! 65 / 74 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! 66 / 74 What is it called when someone is sensitive to a harmless protein that occurs naturally in certain foods? Gluten intolerance A food allergy Neither Both Wrong! Thats right! 67 / 74 What example demonstrates the importance of labeling food? Illness may result if unlabeled chemicals are mistaken for food that looks the same Allergic reactions may result when food is prepped with an unlabeled food allergen Neither Both Wrong! Thats right! 68 / 74 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! 69 / 74 How can cross-contact be avoided? Do NOT fry different types of food in the same oil, like shrimp, which is a major allergen Do NOT let food touch equipment, utensils, or surfaces that have touched allergens Neither Both Wrong! Thats right! 70 / 74 What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy? Harmful pathogens The identified allergen Neither Both Wrong! Thats right! 71 / 74 Which symptoms can indicate that a guest is having an allergic reaction? Loss of consciousness Death Vomiting or diarrhea Hives Swelling of face, eyes, hands, and feet Itching in and around the mouth, throat, face, or scalp Wheezing, shortness of breath, or difficulty breathing Tightness in the throat Abdominal cramps All are correct Wrong! Thats right! 72 / 74 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? The Big Eight Food Allergens Major Allergens Neither Both Wrong! Thats right! 73 / 74 When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact? Before preparing an Allergen Special Order After preparing an Allergen Special Order Neither Both Wrong! Thats right! 74 / 74 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
