CRP Nutrition, Allergens & Menu Labeling 2 — Questions and Answers
Question 1: In allergen management, 'cross-contact' specifically refers to:
- A server handling multiple dishes during service
- The unintentional transfer of allergenic proteins between foods (Correct answer)
- Guests with allergies sharing a dining table
- Using the same commercial dishwasher for allergen-free and regular dishes
Correct 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.
Question 2: A guest informs their server of a severe peanut allergy. What is the MOST appropriate immediate action?
- Ask the guest to choose only items without peanuts on the printed ingredient list
- Notify the kitchen, use separate utensils, and confirm the dish preparation is safe (Correct answer)
- Suggest the guest consult a physician before dining out
- Offer a full refund if peanut-free options cannot be guaranteed
Correct 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.
Question 3: Which of the following must appear on a standard menu board alongside calorie information under the FDA rule?
- Sodium content per serving for each item
- A statement directing customers to ask staff for additional nutrition information (Correct answer)
- A complete allergen profile for each menu item
- The daily value percentage for total fat per serving
Correct 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.
Question 4: Which of the following would disqualify a menu item from carrying a 'low sodium' nutrient content claim?
- The item contains 100 mg of sodium per serving
- The item contains 140 mg of sodium per serving
- The item contains 180 mg of sodium per serving (Correct answer)
- The item contains 50 mg of sodium per serving
Correct 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.
Question 5: What is the primary purpose of an allergen 'Contains' statement on a restaurant menu?
- To replace a full ingredient list for brevity
- To clearly identify which major allergens are present in a dish (Correct answer)
- To satisfy ADA accessibility requirements for menu design
- To describe the flavor contribution of allergenic ingredients
Correct 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.
Question 6: Which of the following is NOT one of the FDA's Big 9 major food allergens?
- Sesame
- Corn (Correct answer)
- Shellfish
- Tree nuts
Correct 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.
Question 7: A 'vegan' designation on a restaurant menu indicates the dish contains no:
- Gluten, nuts, or processed grains
- Animal products, including meat, dairy, eggs, and honey (Correct answer)
- Artificial additives, preservatives, or food colorings
- High-fructose corn syrup or refined sugars
Correct 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.
CRP Nutrition, Allergens & Menu Labeling 2
In allergen management, 'cross-contact' specifically refers to: