ServSafe Food Contamination and Allergens Questions and Answers

Question 1

A customer informs their server that they have a severe allergy to shellfish.
To prevent cross-contact, what is the MOST important step the kitchen staff should take when preparing this customer's meal?

Accepted Answer

Use freshly cleaned and sanitized cookware, utensils, and surfaces.

Answer

Cook the meal on the same grill as other foods but in a separate corner.

Answer

Inform the customer that the restaurant cannot guarantee an allergen-free meal.

Answer

Wear the same gloves used for other food preparation but wash them first.

Question 2

Which of the following is an example of a physical contaminant?

Accepted Answer

A piece of a plastic glove in a sandwich

Answer

Norovirus on a salad

Answer

Sanitizer residue on a plate

Answer

Mold growing on a loaf of bread

Question 3

A food handler prepping salads stops to scratch an itch on their arm and then returns to chopping lettuce. This is an example of which type of contamination risk?

Accepted Answer

Poor personal hygiene

Answer

Chemical contamination

Answer

Allergen cross-contact

Answer

Physical contamination

Question 4

Which of these foods is NOT considered one of the nine major food allergens identified by the FDA?

Accepted Answer

Beef

Answer

Wheat

Answer

Soybeans

Answer

Sesame

Question 5

Transferring bacteria from a raw chicken cutting board to a cutting board used for ready-to-eat vegetables is known as what?

Accepted Answer

Cross-contamination

Answer

Cross-contact

Answer

Physical contamination

Answer

Chemical contamination

Question 6

A guest is having a severe allergic reaction, showing symptoms like wheezing and swelling. What should the manager do immediately?

Accepted Answer

Call the emergency number (e.g., 911) for assistance.

Answer

Offer the guest a glass of water.

Answer

Ask the guest what they ate.

Answer

Wait to see if the symptoms improve on their own.

A customer informs their server that they have a severe allergy to shellfish.To prevent cross-contact, what is the MOST important step the kitchen staff should take when preparing this customer's meal?

A customer informs their server that they have a severe allergy to shellfish.
To prevent cross-contact, what is the MOST important step the kitchen staff should take when preparing this customer's meal?