NRFSP Food Allergen Management 3

Question 1

Which of the following is a hidden source of milk allergen that customers and food handlers may not recognize?

Accepted Answer

Casein in non-dairy creamers

Answer

Casein is a milk protein used in some non-dairy creamers and other products, making it a hidden source of milk allergen despite the 'non-dairy' label.

Question 2

What is the key difference between a food allergy and food intolerance?

Accepted Answer

A food allergy involves an immune system response while intolerance does not

Answer

A food allergy triggers an immune system response that can be life-threatening, while food intolerance involves digestive issues without immune involvement.

Question 3

When a customer informs the server they have a fish allergy, which action is MOST appropriate?

Accepted Answer

Note it on the order ticket and notify the kitchen and chef immediately

Answer

Documenting the allergy on the order ticket and alerting the kitchen ensures the entire team is aware and can take preventive measures against cross-contact.

Question 4

Which of the following is the BEST way to verify that a supplier's ingredients are free from a specific allergen?

Accepted Answer

Request written specifications and allergen declarations from the supplier

Answer

Written allergen declarations and ingredient specifications from suppliers provide documented verification of allergen status in sourced ingredients.

Question 5

Which of the following foods is a known source of hidden gluten that individuals with wheat allergy or celiac disease must avoid?

Accepted Answer

Soy sauce

Answer

Traditional soy sauce contains wheat as an ingredient, making it a hidden source of gluten that those with wheat allergies or celiac disease must avoid.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP Food Allergen Management 3