CRP Nutrition, Allergens & Menu Labeling 2

Question 1

In allergen management, 'cross-contact' specifically refers to:

Accepted Answer

The unintentional transfer of allergenic proteins between foods

Answer

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?

Accepted Answer

Notify the kitchen, use separate utensils, and confirm the dish preparation is safe

Answer

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?

Accepted Answer

A statement directing customers to ask staff for additional nutrition information

Answer

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?

Accepted Answer

The item contains 180 mg of sodium per serving

Answer

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?

Accepted Answer

To clearly identify which major allergens are present in a dish

Answer

A 'Contains' statement provides guests with a quick, clear disclosure of which major allergens are present, enabling them to make safe dining decisions.

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Nutrition, Allergens & Menu Labeling 2