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Food Allergen Awareness Flashcards

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

Read the first 7 Food Allergen Awareness flashcards as text

  1. A food establishment that serves customers with known allergies should maintain an allergen matrix, which is best described as:

    Answer: A chart showing which allergens are present in each menu item

    An allergen matrix is an internal reference tool that cross-references menu items with the allergens each contains, helping staff quickly identify safe options for allergic guests.

  2. Which cooking method does NOT eliminate the allergenicity of a food allergen?

    Answer: All of the above — heat does not eliminate allergens

    Allergen proteins are generally heat-stable and are not destroyed by cooking; a food that contains an allergen remains allergenic regardless of the cooking method used.

  3. The FDA requires that when a tree nut is listed as an allergen, the specific type of tree nut must be named. Why is this important?

    Answer: A person may be allergic to one tree nut but not others

    Tree nut allergies are not always cross-reactive, meaning a person allergic to cashews may safely eat almonds, so specifying the exact nut allows allergic individuals to make informed choices.

  4. A restaurant promotes a dish as 'gluten-free.' Under FDA rules, what does this claim require?

    Answer: The food must contain less than 20 parts per million (ppm) of gluten

    The FDA defines 'gluten-free' as containing less than 20 ppm of gluten, which is the threshold considered safe for most individuals with celiac disease.

  5. When handwashing after handling a known allergen such as shellfish, which statement is TRUE?

    Answer: Soap and water is necessary because hand sanitizers do not remove allergens

    Hand sanitizers are effective against pathogens but do not remove allergen proteins; soap and water is required to physically wash allergen residues off hands.

  6. Which of the following items most commonly contains hidden milk allergens and requires careful label scrutiny?

    Answer: Non-dairy creamer

    Many non-dairy creamers contain casein, a milk protein, making them a hidden source of milk allergen despite the 'non-dairy' label.

  7. What is the FIRST action an employee should take if a customer reports a suspected allergic reaction while still in the establishment?

    Answer: Call emergency services (911) and notify the manager immediately

    Anaphylaxis can progress rapidly and become life-threatening within minutes; calling 911 and alerting the manager immediately is the correct emergency response.