Practice Test Geeks(CRM) Certified Restaurant Manager Practice Test
← All CRM Flashcard Decks

Dietary Requirements & Special Menus Flashcards

7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Dietary Requirements & Special Menus flashcards as text

  1. A guest with a sesame allergy orders hummus. The manager should:

    Answer: Note that sesame became the 9th major allergen in the US (FASTER Act 2023) and warn the guest that hummus contains tahini

    The FASTER Act of 2023 added sesame as the 9th major allergen; tahini in hummus is a direct sesame source that must be disclosed.

  2. When accommodating a guest with a sulfite sensitivity, which beverage category requires the most caution?

    Answer: Wine and dried-fruit cocktails

    Wine is one of the highest dietary sources of sulfites, which are used as preservatives; many cocktails also include sulfite-laden dried fruits.

  3. A restaurant manager is building an allergen matrix for the menu. What is the primary purpose of this document?

    Answer: To map every dish against the major allergens it contains, enabling quick staff reference

    An allergen matrix cross-references every menu item with the major allergens it contains, giving staff immediate, accurate information for guest inquiries.

  4. A server asks a guest about their 'plant-based' preference. Which food would be acceptable to a strict plant-based diner but NOT acceptable to a vegan?

    Answer: Honey from local bees

    Some plant-based diners accept honey as it is plant-derived, but strict vegans reject honey because it is an animal product from bees.

  5. What is the recommended internal temperature for a beef burger modification ordered by a pregnant guest concerned about listeriosis?

    Answer: 160°F (71°C) to ensure fully cooked ground beef

    Ground beef must reach 160°F to destroy pathogens including E. coli and Listeria, which pose serious risks during pregnancy.

  6. A restaurant offers a 'low-sodium' menu for cardiac guests. Under FDA labeling guidelines, 'low sodium' on a packaged product means no more than how many milligrams of sodium per serving?

    Answer: 140 mg

    The FDA defines 'low sodium' as 140 mg or less per serving on packaged foods; restaurants often adopt this benchmark voluntarily.

  7. A server receives a special request ticket marked 'severe peanut allergy – EpiPen on table.' Beyond ingredient verification, what operational step is MOST critical?

    Answer: Ensuring the kitchen uses a fully cleaned area and notifying the chef verbally in addition to the written ticket

    Verbal confirmation to the chef combined with a clean preparation area minimizes the chance of miscommunication or cross-contact for a life-threatening allergy.