Allergens Practice Test 1

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Which of the following describes a food allergy?

Correct! Wrong!

The immune system’s job is to protect the body from foreign pathogens. During an allergic reaction, the immune system believes that a harmless food protein, or allergen, is toxic to the body and attempts to destroy it.

Which of the following would trigger symptoms in a person with Celiac Disease?

Correct! Wrong!

In a person with Celiac Disease, the glutens found in wheat, rye, and barley trigger a reaction in the body that damages the small intestine.

Which of the following is not a shellfish?

Correct! Wrong!

Examples of shellfish include lobster, shrimp, crab, and mollusks.

Food Allergy Research and Education (FARE) estimates how many Americans suffer from food allergies?

Correct! Wrong!

Food Allergy Research and Education estimates that 15 million Americans have food allergies.

Which of the following is a symptom of an allergic reaction?

Correct! Wrong!

Hives (red, itchy, swollen patches of skin) are considered a mild symptom of an allergic reaction and are not fatal.

Which population experiences the highest occurrences of food allergies?

Correct! Wrong!

Children’s immune systems are more reactive to allergens with peanuts being their most frequent allergy.

Epinephrine is a cure for certain food allergies.

Correct! Wrong!

Epinephrine is a very useful medication for treating emergency allergic reactions but their is no known cure for food allergies.

How many food allergy related emergency room visits occur each year?

Correct! Wrong!

There are approximately 200,000 food allergy related emergency room visits per year.

When there is a designated person to assist a guest with a food allergy, what is that person's job?

Correct! Wrong!

The goal of the designated person is to make sure a guest with a food allergy gets the correct order. By checking each step in the process, it is much more likely that one designated person will get the order correct than it would be if multiple employees were involved.

When there is a designated person to assist a guest with a food allergy, what is that person's job?

Correct! Wrong!

The goal of the designated person is to make sure a guest with a food allergy gets the correct order. By checking each step in the process, it is much more likely that one designated person will get the order correct than it would be if multiple employees were involved.

Who on the staff needs to understand the policy about handling allergen special orders?

Correct! Wrong!

All staff members must understand the policy about handling allergen special orders.

Gluten is found in which of the following?

Correct! Wrong!

A wheat (gluten) allergy can cause a large problem for an individual when you consider that it is the most prominent grain product in America. Examples of foods containing wheat are pasta, bread crumbs, and couscous.

Which of the following is not a shellfish?

Correct! Wrong!

Examples of shellfish include lobster, shrimp, crab, and mollusks.

What information should a server include on the ticket of a guest with a food allergy?

Correct! Wrong!

In circumstances where the server that takes the order is not the person delivering it to a guest, having the guest's name ensures the person gets their correct meal. Another way to identify the correct allergen special order is a color-coding system where allergen orders are put on a different colored plate.

Which population experiences the highest occurrences of food allergies?

Correct! Wrong!

Children’s immune systems are more reactive to allergens with peanuts being their most frequent allergy.

Which of the following is a system for identifying allergen special orders?

Correct! Wrong!

Color-coding is a fast and decisive way to identify allergen special orders. This could mean using plates, toothpicks, or straws as long as there is a universal meaning for the identifiers used

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