Nutrition, Allergens & Menu Labeling Flashcards
7 cards from real CRP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Nutrition, Allergens & Menu Labeling flashcards as text
In allergen management, 'cross-contact' specifically refers to:
Answer: The unintentional transfer of allergenic proteins between foods
Cross-contact occurs when an allergen is inadvertently transferred from one food to another, typically through shared equipment, surfaces, or utensils, potentially causing a reaction.
A guest informs their server of a severe peanut allergy. What is the MOST appropriate immediate action?
Answer: Notify the kitchen, use separate utensils, and confirm the dish preparation is safe
The correct protocol is to alert the kitchen, use dedicated clean utensils and surfaces, and verify with the chef that the dish can be safely prepared to avoid peanut cross-contact.
Which of the following must appear on a standard menu board alongside calorie information under the FDA rule?
Answer: A statement directing customers to ask staff for additional nutrition information
The FDA requires a succinct statement on menus and menu boards informing consumers that additional written nutritional information is available upon request.
Which of the following would disqualify a menu item from carrying a 'low sodium' nutrient content claim?
Answer: The item contains 180 mg of sodium per serving
FDA regulations define 'low sodium' as 140 mg or less of sodium per serving; an item containing 180 mg per serving exceeds this limit and cannot carry the claim.
What is the primary purpose of an allergen 'Contains' statement on a restaurant menu?
Answer: To clearly identify which major allergens are present in a dish
A 'Contains' statement provides guests with a quick, clear disclosure of which major allergens are present, enabling them to make safe dining decisions.
Which of the following is NOT one of the FDA's Big 9 major food allergens?
Answer: Corn
Corn is not classified as one of the FDA's nine major food allergens; the Big 9 are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
A 'vegan' designation on a restaurant menu indicates the dish contains no:
Answer: Animal products, including meat, dairy, eggs, and honey
A vegan designation means the dish excludes all animal-derived ingredients, encompassing meat, poultry, seafood, dairy, eggs, and often honey.