ServSafe Allergens

How many major food allergens are recognized by the FDA under the FASTER Act?

• A6
• B7
• C8
• D9

Which allergen was added as the 9th major food allergen by the FASTER Act of 2021 (effective 2023)?

• ACorn
• BSesame
• CMustard
• DCelery

Which of the following is the MOST common food allergen in children?

• AFish
• BShellfish
• CMilk
• DSesame

What is the difference between a food allergy and a food intolerance?

• AThere is no difference — they are the same condition
• BA food allergy involves the immune system and can be life-threatening, while a food intol…
• CA food intolerance is always more serious than a food allergy
• DFood allergies only affect children, while food intolerances affect adults

A customer states they have a tree nut allergy. Which of the following should they avoid?

• APeanuts (since they are nuts)
• BAlmonds, cashews, walnuts, and pecans
• CAll legumes including beans and lentils
• DAll seeds including sunflower and pumpkin seeds

Which of the following foods commonly contains hidden egg allergens?

• APlain steamed rice
• BFresh fruit salad
• CCaesar salad dressing, mayonnaise, and some pasta
• DGrilled chicken breast with no marinade

What is the difference between a shellfish allergy and a fish allergy?

• AThey are the same allergen category
• BShellfish (shrimp, crab, lobster) and fish (salmon, tuna, cod) are separate allergen cate…
• CShellfish allergy is always more severe than fish allergy
• DFish allergy includes all seafood

A customer with a wheat allergy asks if they can eat a dish containing barley. What is the correct response?

• AYes, barley does not contain wheat
• BA wheat allergy specifically involves wheat protein; barley is a different grain. However…
• CNo — all grains must be avoided with a wheat allergy
• DWheat allergy and gluten intolerance are identical conditions

Which soy-derived ingredient is commonly found as a hidden allergen in processed foods?

• ACitric acid
• BSoy lecithin, often used as an emulsifier
• CSodium chloride
• DBaking soda

What percentage of the US population is estimated to have a food allergy?

• AAbout 1%
• BAbout 8% of children and 11% of adults (roughly 33 million Americans)
• CAbout 25% of all Americans
• DLess than 0.1%

Which statement about peanut allergy is TRUE?

• APeanut allergy is the same as tree nut allergy
• BPeanut allergy is one of the most common causes of food-related anaphylaxis and is usuall…
• CMost children outgrow peanut allergy by age 10
• DPeanut allergy only causes mild symptoms

A customer asks if your restaurant's bread contains sesame. Where should you check?

• AOnly check if there are visible sesame seeds on top
• BCheck the ingredient list for sesame in any form, including sesame flour, tahini, and ses…
• CSesame is only a concern if the bread has visible seeds
• DIt is not necessary to check since sesame is not a common bread ingredient

Which of the following symptoms is MOST associated with a severe allergic reaction (anaphylaxis)?

• AMild stomach discomfort
• BSwelling of the throat and tongue, difficulty breathing, and a drop in blood pressure
• CA slight headache
• DTemporary skin redness that resolves in minutes

Which Big 9 allergen is MOST commonly associated with occupational food allergies in restaurant workers?

• AFish
• BWheat (baker's asthma from inhaling flour dust)
• CSesame
• DPeanuts

What is the primary milk protein that causes allergic reactions?

• ALactose
• BCasein and/or whey
• CCalcium
• DVitamin D

What is 'cross-contact' in the context of food allergens?

• AWhen two customers at different tables order the same allergen-containing dish
• BWhen an allergen is unintentionally transferred from one food to another through shared s…
• CWhen a food product is contaminated with bacteria from another food
• DWhen two different allergens are listed on the same menu

Can cooking or heat destroy food allergens?

• AYes — cooking at high temperatures destroys all allergens
• BNo — most food allergens are proteins that are not destroyed by cooking, baking, or frying
• COnly deep frying at 375°F or above destroys allergens
• DYes, but only if the food is cooked for more than 30 minutes

A customer with a fish allergy orders french fries. What should the server check?

• ANothing — french fries do not contain fish
• BWhether the fries are cooked in the same fryer as fish, which would cause cross-contact
• CWhether the fries contain wheat
• DWhether the fries were grown near a fish farm

What is the BEST way to prevent cross-contact when preparing food for an allergic customer?

• APrepare the allergen-free meal first, before any other foods
• BUse separate, thoroughly cleaned or dedicated utensils, cutting boards, and prep surfaces…
• CSimply wipe down the prep surface with a dry towel
• DPrepare the meal in the same area but at a different time

Which cleaning method is effective for removing allergen proteins from surfaces and equipment?

• ARinsing with cold water only
• BThorough washing with hot soapy water, followed by sanitizing and air drying
• CSpraying with air freshener
• DWiping with a used kitchen towel

Why is shared fryer oil a significant cross-contact risk?

• AOil kills allergens through heat
• BAllergen proteins from previously fried foods remain in the oil and transfer to any food…
• COil changes the chemical structure of allergens to make them more dangerous
• DShared fryer oil only poses a risk if the oil has not been filtered

A kitchen uses the same grill for cooking all proteins. How can cross-contact be minimized for a customer with a shellfish allergy?

• ACook the shellfish-free item at a higher temperature
• BClean the grill thoroughly, use a clean section or foil barrier, and ensure no shellfish…
• CSimply place the allergen-free item on the opposite end of the grill
• DCook the allergen-free item first thing in the morning when the grill is cold

Which of the following is a cross-contact risk that is commonly overlooked?

• AUsing separate cutting boards for allergen-free prep
• BServing utensils used in multiple dishes on a buffet line
• CWashing hands before handling allergen-free ingredients
• DReading ingredient labels on packaged foods

What is the proper procedure when gloves become contaminated with an allergen during food preparation?

• ARinse the gloves and continue working
• BRemove the contaminated gloves, wash hands thoroughly, and put on new gloves before handl…
• CTurn the gloves inside out and continue
• DSimply change to a different colored pair of gloves

An establishment uses color-coded cutting boards. What is the purpose of this system for allergen management?

• ATo make the kitchen look more organized
• BTo designate specific boards for allergen-free preparation, preventing cross-contact from…
• CTo match cutting boards with the color of food items
• DTo comply with fire safety regulations

A customer informs the server they have a severe peanut allergy. What is the FIRST thing the server should do?

• ABring the customer a menu and let them choose for themselves
• BImmediately alert the kitchen and the manager, and work with them to identify safe menu o…
• CTell the customer that peanuts are not used in any dishes
• DAsk the customer to sign a liability waiver

What should a menu include to help customers with food allergies?

• ANothing — customers should ask about every dish
• BAllergen icons or symbols next to dishes, a statement encouraging customers to inform sta…
• COnly a general statement that the kitchen uses common allergens
• DPhotos of every dish so customers can identify ingredients

When taking an allergen order, what information should the server communicate to the kitchen?

• AJust the table number and food order
• BThe specific allergen(s), the dish ordered, any modifications needed, and the severity co…
• COnly the customer's name and allergy
• DA verbal message to the nearest kitchen staff member

A customer asks if a specific sauce contains tree nuts. The server is unsure. What should the server do?

• ATell the customer it probably does not contain tree nuts
• BCheck with the chef and verify the sauce's complete ingredient list before responding
• CSuggest the customer try a small amount to see if they react
• DRecommend the customer take an antihistamine before eating

What is the purpose of an 'allergen matrix' or 'allergen chart' in a restaurant kitchen?

• ATo track food costs by ingredient
• BTo provide a quick-reference chart showing which allergens are present in each menu item
• CTo plan the weekly menu rotation
• DTo record employee work schedules

When a supplier changes the formulation of a product used in your kitchen, what must be done regarding allergens?

• ANothing, since the product name is the same
• BReview the new ingredient list for allergen changes and update the allergen matrix and me…
• CReturn the product and find a new supplier
• DOnly check if the packaging looks different

What is the correct server response when a customer with a milk allergy asks about the bread served with the meal?

• AAll bread is dairy-free, so there is no concern
• BCheck the specific bread's ingredient list because many breads contain milk, butter, or w…
• CBread is safe for all allergies
• DOnly check if the bread looks like it contains butter

What is the role of the 'expo' (expeditor) station in allergen safety?

• AThe expo only manages the speed of food delivery
• BThe expo serves as the final checkpoint to verify that allergen-free orders are correctly…
• CThe expo is not involved in allergen management
• DThe expo taste-tests all allergen-free dishes

How should a restaurant handle a situation where a customer reports an allergic reaction after eating?

• ADeny any responsibility and suggest the customer see their own doctor
• BTake the reaction seriously, call 911 if severe, administer epinephrine if available and…
• COffer the customer a free dessert
• DAsk the customer to leave the premises quietly

A customer says they are 'gluten-free by choice' but do not have celiac disease or a wheat allergy. How should the kitchen handle this request?

• AIgnore the request since it is not a medical need
• BTreat it with the same care as an allergy — prepare with allergen-free protocols to maint…
• CServe regular items and tell the customer they are gluten-free
• DOnly accommodate the request if the restaurant is slow

Which of the following is an example of effective kitchen-to-server allergen communication?

• AShouting 'allergy order up!' across a noisy kitchen
• BUsing a written allergy ticket system with a distinct color flag, verbal confirmation bet…
• CRelying on the server's memory to avoid allergens
• DPosting a sign in the kitchen reminding staff about allergens

A customer states they are allergic to shellfish. The server should ask about:

• AWhether the customer likes fish in general
• BWhether the allergy includes both crustaceans (shrimp, crab, lobster) and mollusks (clams…
• CHow long the customer has had the allergy
• DWhether the customer has tried shellfish recently

What does the acronym FALCPA stand for?

• AFederal Allergen Listing and Control Prevention Act
• BFood Allergen Labeling and Consumer Protection Act
• CFood and Allergen Liability Certification Program Act
• DFederal Association of Licensed Culinary Professionals Act