Food Allergen Management Flashcards
7 cards from real NRFSP 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 Management flashcards as text
Which of the following cleaning practices is MOST important when switching between preparing allergen-containing and allergen-free foods?
Answer: Washing, rinsing, and sanitizing all equipment and surfaces
Washing, rinsing, and sanitizing all surfaces and equipment removes allergen proteins that rinsing or wiping alone cannot eliminate.
Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), how must major allergens be declared on a food label?
Answer: In a 'Contains' statement or within the ingredient list using the common food source name
FALCPA requires major allergens to be declared in a 'Contains' statement or identified in the ingredient list by their common food source name.
A cook uses a shared fryer to prepare both shrimp and French fries. A customer with a shellfish allergy orders fries. What is the food safety concern?
Answer: Cross-contact with shellfish allergens from the shared oil
Shared fryer oil can transfer shellfish allergen proteins to the fries, causing a potentially life-threatening reaction in a person with shellfish allergy.
Which of the following symptoms is NOT typically associated with an allergic reaction to food?
Answer: High fever and chills
High fever and chills are symptoms of foodborne illness caused by pathogens, not a food allergic reaction.
Which severe allergic reaction requires immediate use of epinephrine and emergency medical attention?
Answer: Anaphylaxis
Anaphylaxis is a life-threatening allergic reaction that causes rapid onset of symptoms including airway constriction, requiring immediate epinephrine injection and emergency care.
Which of the nine major allergens is commonly found in baked goods, pasta, and breaded foods?
Answer: Wheat
Wheat is a major allergen commonly found in baked goods, pasta, cereals, and breaded products due to its use as a primary flour ingredient.
An employee has a peanut allergy. What is the BEST practice to protect both the employee and customers?
Answer: Inform management, review tasks, and implement allergen protocols for both preparation and service
Informing management and implementing proper allergen protocols ensures the employee's safety and maintains consistent allergen management practices throughout the operation.