NRFSP Food Allergen Management 2 — Questions and Answers
Question 1: Which of the following cleaning practices is MOST important when switching between preparing allergen-containing and allergen-free foods?
- Rinsing equipment with cold water only
- Washing, rinsing, and sanitizing all equipment and surfaces (Correct answer)
- Wiping surfaces with a dry cloth
- Using the same utensils but cooking at higher temperatures
Correct 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.
Question 2: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), how must major allergens be declared on a food label?
- Only in the ingredient list using common names
- In a 'Contains' statement or within the ingredient list using the common food source name (Correct answer)
- In fine print at the bottom of the label
- Only if the allergen is the primary ingredient
Correct 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.
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?
- Temperature abuse of the fries
- Cross-contact with shellfish allergens from the shared oil (Correct answer)
- Improper seasoning of the fries
- Undercooking of the shrimp
Correct 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.
Question 4: Which of the following symptoms is NOT typically associated with an allergic reaction to food?
- Hives and skin redness
- Swelling of the lips or throat
- High fever and chills (Correct answer)
- Difficulty breathing
Correct answer: High fever and chills
High fever and chills are symptoms of foodborne illness caused by pathogens, not a food allergic reaction.
Question 5: Which severe allergic reaction requires immediate use of epinephrine and emergency medical attention?
- Anaphylaxis (Correct answer)
- Contact dermatitis
- Eosinophilic esophagitis
- Celiac disease
Correct 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.
Question 6: Which of the nine major allergens is commonly found in baked goods, pasta, and breaded foods?
- Peanuts
- Wheat (Correct answer)
- Fish
- Milk
Correct 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.
Question 7: An employee has a peanut allergy. What is the BEST practice to protect both the employee and customers?
- Assign the employee to front-of-house only
- Inform management, review tasks, and implement allergen protocols for both preparation and service (Correct answer)
- Have the employee wear gloves at all times but otherwise continue normal duties
- Keep the employee away from the kitchen permanently
Correct 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.
NRFSP Food Allergen Management 2
Which of the following cleaning practices is MOST important when switching between preparing allergen-containing and allergen-free foods?