ServSafe Certification Managing Food Allergens and Preventing Cross-Contact 3 — Questions and Answers
Question 1: Which of the following is NOT one of the Big 9 food allergens recognized by the FDA?
- Sesame
- Corn (Correct answer)
- Shellfish
- Peanuts
Correct answer: Corn
Corn is not currently classified as one of the FDA's Big 9 major food allergens.
Question 2: What distinguishes a food allergy from food intolerance?
- Food intolerance involves the immune system; allergy does not
- Food allergy involves an immune response; intolerance is a digestive reaction (Correct answer)
- Both are identical in severity and immune response
- Food allergies are always mild; intolerances can be life-threatening
Correct answer: Food allergy involves an immune response; intolerance is a digestive reaction
A food allergy triggers an immune response that can be life-threatening, while intolerance typically causes digestive discomfort.
Question 3: What is the recommended way to handle a customer's allergen request when a manager is unavailable?
- Proceed with the order and inform the manager afterward
- Tell the customer you cannot accommodate the request without manager approval and follow your establishment's allergen protocol (Correct answer)
- Have a coworker confirm the dish is safe without checking ingredients
- Serve the dish with a verbal disclaimer about possible allergens
Correct answer: Tell the customer you cannot accommodate the request without manager approval and follow your establishment's allergen protocol
Following the establishment's allergen protocol protects the guest and ensures consistent, accountable handling of allergen requests.
Question 4: Tree nuts include which of the following?
- Peanuts and cashews
- Almonds, walnuts, and pecans (Correct answer)
- Peanuts and sunflower seeds
- Soybeans and lentils
Correct answer: Almonds, walnuts, and pecans
Tree nuts are nuts that grow on trees, including almonds, walnuts, and pecans, but not peanuts (which are legumes).
Question 5: A customer asks if a dish contains eggs. The ingredient list includes 'albumin.' What should staff know?
- Albumin is a dairy protein, not egg-related
- Albumin is a protein derived from eggs and is a hidden egg allergen source (Correct answer)
- Albumin is a synthetic thickener with no allergen risk
- Albumin is only present in raw eggs, not cooked dishes
Correct answer: Albumin is a protein derived from eggs and is a hidden egg allergen source
Albumin is egg white protein and is a recognized hidden source of egg allergen that staff must be able to identify.
Question 6: How should an allergen-free meal be transported from the kitchen to the table?
- Stacked with other meals to save trips
- Covered and delivered separately to avoid contact with other dishes (Correct answer)
- Placed at the bottom of a tray under other plates
- Handed off through the food pass without additional precautions
Correct answer: Covered and delivered separately to avoid contact with other dishes
Keeping allergen-free meals covered and separated during transport prevents airborne or surface cross-contact.
Question 7: What action should a food handler take if they are uncertain whether a menu item contains a specific allergen?
- Tell the guest the dish is likely safe
- Inform the guest they are unsure and check with the chef or manager before serving (Correct answer)
- Suggest the guest order something else without investigating further
- Serve the item and advise the guest to monitor for symptoms
Correct answer: Inform the guest they are unsure and check with the chef or manager before serving
Staff must verify allergen information with a knowledgeable source rather than guessing, to protect the guest's safety.
ServSafe Certification Managing Food Allergens and Preventing Cross-Contact 3
Which of the following is NOT one of the Big 9 food allergens recognized by the FDA?