NRFSP Food Allergen Management 2

Question 1

Which of the following cleaning practices is MOST important when switching between preparing allergen-containing and allergen-free foods?

Accepted Answer

Washing, rinsing, and sanitizing all equipment and surfaces

Answer

Rinsing equipment with cold water only

Answer

Wiping surfaces with a dry cloth

Answer

Using the same utensils but cooking at higher temperatures

Question 2

Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), how must major allergens be declared on a food label?

Accepted Answer

In a 'Contains' statement or within the ingredient list using the common food source name

Answer

Only in the ingredient list using common names

Answer

In fine print at the bottom of the label

Answer

Only if the allergen is the primary ingredient

Question 3

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?

Accepted Answer

Cross-contact with shellfish allergens from the shared oil

Answer

Temperature abuse of the fries

Answer

Improper seasoning of the fries

Answer

Undercooking of the shrimp

Question 4

Which of the following symptoms is NOT typically associated with an allergic reaction to food?

Accepted Answer

High fever and chills

Answer

Hives and skin redness

Answer

Swelling of the lips or throat

Answer

Difficulty breathing

Question 5

Which severe allergic reaction requires immediate use of epinephrine and emergency medical attention?

Accepted Answer

Anaphylaxis

Answer

Contact dermatitis

Answer

Eosinophilic esophagitis

Answer

Celiac disease

Question 6

Which of the nine major allergens is commonly found in baked goods, pasta, and breaded foods?

Accepted Answer

Wheat

Answer

Peanuts

Answer

Fish

Answer

Milk

Question 7

An employee has a peanut allergy. What is the BEST practice to protect both the employee and customers?

Accepted Answer

Inform management, review tasks, and implement allergen protocols for both preparation and service

Answer

Assign the employee to front-of-house only

Answer

Have the employee wear gloves at all times but otherwise continue normal duties

Answer

Keep the employee away from the kitchen permanently