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
What is the primary risk posed by 'hidden allergens' in a restaurant kitchen?
Answer: Allergens present in sauces, stocks, or shared equipment that guests may not anticipate
Hidden allergens are proteins embedded in sauces, marinades, dressings, or equipment residue that guests cannot identify from the menu description, making them particularly dangerous.
Effective staff allergen training should prioritize which combination of skills?
Answer: Recognizing allergen inquiries, communicating accurately with guests, and coordinating with kitchen staff
Allergen training must equip staff to identify guest needs, relay accurate information, and ensure kitchen communication, since a breakdown at any step can result in a serious allergic reaction.
When a restaurant makes a 'healthy' nutrient content claim on a menu item, the FDA requires the item to meet specific criteria for which nutrients?
Answer: Fat, saturated fat, sodium, and cholesterol
FDA regulations define 'healthy' claims as requiring the food to meet limits on total fat, saturated fat, sodium, and cholesterol while providing meaningful amounts of beneficial nutrients.
A guest discloses celiac disease. Beyond confirming gluten-free menu options, what additional precaution is MOST critical?
Answer: Preparing the dish in a dedicated area with clean utensils to prevent cross-contact with gluten
Even trace amounts of gluten from cross-contact can trigger a celiac reaction, so isolating preparation surfaces, cookware, and utensils is essential beyond simply selecting a gluten-free dish.
Which action BEST represents a reasonable accommodation for a guest with a food-related disability under the ADA?
Answer: Preparing a modified dish that safely excludes the guest's allergen when operationally possible
The ADA requires reasonable modifications to policies and practices; preparing a modified dish when safely feasible is a well-recognized reasonable accommodation without undue burden.
A 'may contain' or 'processed in a facility with' statement on a menu item indicates:
Answer: There is a risk of unintentional cross-contact with an allergen during preparation
'May contain' statements are voluntary advisory notices warning guests of potential cross-contact risk due to shared equipment or facility allergens, not intentional inclusion.
Which statement BEST describes the role of a restaurant's written allergen management policy?
Answer: It provides a documented framework for staff to consistently identify and respond to allergen requests
A written allergen policy creates a consistent, documented standard for how staff identify, communicate, and handle allergen requests, reducing risk and promoting guest safety.