Allergens Practice Test 2
When there is a designated person to assist a guest with a food allergy, what is that person's job?
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.
Which of the following is not a shellfish?
Examples of shellfish include lobster, shrimp, crab, and mollusks.
Foodborne illnesses can be caused by:
Foodborne illnesses can be caused by manufacturing mistakes, poor hygiene, and exposure to person with contagious illnesses. While you can control the work of a sick employee by keeping them at home, as well as control hand washing, manufacturing mistakes is a factor out of your hands. To avoid this problem, make sure to take care when receiving goods into the restaurant.
Who on the staff needs to understand the policy about handling allergen special orders?
All staff members must understand the policy about handling allergen special orders.
Which of the following events is a key factor in the rapid growth of microorganisms?
Time and temperature control is a key factor in the rapid growth of microorganisms. While personal hygiene and the humidity of a kitchen can play a role in the presence of bacteria, as well as a bacteria’s ability to grow, the factors of time and temperature are directly responsible for the growth rate of bacteria.
What information should a server include on the ticket of a guest with a food allergy?
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.
How many food allergy related emergency room visits occur each year?
There are approximately 200,000 food allergy related emergency room visits per year.
Of the following listed foods, which one is most likely to cause a food borne illness?
Cooked rice is the food listed that is most likely to cause a food borne illness. While dry rice is not likely to cause a problem related to food safety, once the rice is cooked, spores can propagate in the cooked rice, making the food a potential food safety risk.
Which of the following items would most likely cause a food to become unsafe?
Earrings are the items that would most likely cause a food to become unsafe. While the listed shirt, ha, and shoes do not pose risks to the food itself, an earring could easily fall into the food, becoming a physical hazard.
Which of the following is NOT a potentially hazardous food?
Sea salt is not a potentially hazardous food. Since tomatoes, grouper, and veal have specific perishable requirements as well as other dangers, the only possible answer to this question is sea salt. With a very low water activity, sea salt is not considered a potentially hazardous food.
Wheezing, hives, and puffy eyes are symptoms of:
Wheezing, hives, and puffy eyes are symptoms that someone in the restaurant is having an allergic reaction. If you encounter this problem, you should contact emergency medical technicians or paramedics immediately.
Which of the following describes a food allergy?
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.
When a food product comes into contact with something that contains toxic chemicals:
When a food product comes into contact with a toxic chemical, a chemical hazard occurs. To avoid this from happening, make sure that no toxic chemical is present when preparing food in the kitchen.
Giardia lamblia is a type of:
Giardia lamblia is a type of parasite. Giardia lamblia (intestinalis) is a single celled animal, i.e., a protozoa, that moves with the aid of five flagella. In Europe, it is sometimes referred to as Lamblia intestinalis.
Food Allergy Research and Education (FARE) estimates how many Americans suffer from food allergies?
Food Allergy Research and Education estimates that 15 million Americans have food allergies.
Which of the following is an example of a chemical contaminant?
Bleach is an example of a chemical contaminant. Listeria is a biological hazard, while chicken bones and hair are considered physical hazards.