ServSafe Certification Managing Food Allergens and Preventing Cross-Contact 2

Question 1

A customer states they are allergic to peanuts. The server should relay this information to the kitchen using which method?

Accepted Answer

A written allergy ticket or flag placed with the order

Answer

A written allergy ticket or flag ensures every kitchen station handling the order is clearly notified of the allergen.

Question 2

Which of the following is an example of cross-contact?

Accepted Answer

Using the same fryer oil for shrimp and French fries

Answer

Shared fryer oil transfers shrimp allergens to the French fries, which is a classic example of cross-contact.

Question 3

Which of the Big 9 allergens is commonly found in soy sauce?

Accepted Answer

Wheat

Answer

Most soy sauces contain wheat as a fermentation ingredient, making them a hidden source of wheat allergen.

Question 4

A cook who just handled shrimp should do what before preparing an allergen-free meal?

Accepted Answer

Change gloves and wash hands thoroughly

Answer

Allergens can cling to gloves and skin, so both glove change and thorough handwashing are required to prevent cross-contact.

Question 5

When preparing a dish for a guest with a milk allergy, which action would best prevent cross-contact?

Accepted Answer

Prepare the dish on a dedicated, freshly sanitized surface using clean utensils

Answer

A freshly sanitized surface and clean utensils eliminate residual milk proteins that could cause an allergic reaction.

ServSafe Practice Test