ServSafe Practice Test Allergens 2 — Questions and Answers
Question 1: Which of the following is NOT one of the 9 major food allergens recognized by the FDA under FASTER Act?
- Sesame
- Corn (Correct answer)
- Tree nuts
- Shellfish
Correct answer: Corn
Corn is not one of the 9 major food allergens. The FDA's list includes milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans, and sesame (added by the FASTER Act, effective January 1, 2023). Corn allergies do exist but are not federally designated major allergens.
Question 2: A guest informs the server they are severely allergic to peanuts. The server should:
- Recommend the guest avoid dishes with visible peanuts
- Alert the manager and kitchen immediately, and communicate the allergy clearly on the order (Correct answer)
- Offer to have the kitchen remove peanuts from the standard dish
- Suggest the guest order a salad as it is the safest option
Correct answer: Alert the manager and kitchen immediately, and communicate the allergy clearly on the order
A severe peanut allergy requires immediate, clear communication to both the manager and kitchen staff. Simply removing visible peanuts from a dish is not safe because cross-contact from shared equipment or utensils can cause a life-threatening anaphylactic reaction.
Question 3: Cross-contact for allergens differs from cross-contamination in that:
- Cross-contact involves bacteria, while cross-contamination involves allergens
- Cross-contact is prevented by cooking, while cross-contamination is not
- Cross-contact occurs when allergen proteins transfer to a food, and cooking does NOT eliminate the risk (Correct answer)
- Cross-contact only matters for shellfish allergies
Correct answer: Cross-contact occurs when allergen proteins transfer to a food, and cooking does NOT eliminate the risk
Cross-contact happens when an allergen is inadvertently transferred from one food to another. Unlike pathogens, allergen proteins are not destroyed by heat, so cooking an allergen-cross-contacted dish does not make it safe for an allergic guest.
Question 4: What is the safest way to prevent allergen cross-contact during food preparation?
- Rinse shared utensils with hot water between uses
- Use dedicated equipment and utensils for allergen-free dishes (Correct answer)
- Prepare allergen-free dishes last
- Wear gloves at all times in the kitchen
Correct answer: Use dedicated equipment and utensils for allergen-free dishes
Using dedicated, separate equipment and utensils — such as separate fryers, cutting boards, and cookware — for allergen-free preparation is the most effective way to prevent cross-contact. Rinsing alone does not remove allergen proteins adequately.
Question 5: Under U.S. labeling law, packaged food that contains wheat must state this on the label:
- Only if wheat is a primary ingredient
- Only if wheat is added as a flavoring
- Always, because wheat is a major food allergen (Correct answer)
- Only when the product is marketed to children
Correct answer: Always, because wheat is a major food allergen
Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), food manufacturers must clearly identify the presence of all major food allergens, including wheat, regardless of the amount or form in which it appears in the product.
Question 6: A food handler uses the same spoon to stir a peanut sauce and then to plate a dish for a guest with a peanut allergy. This is an example of:
- Time-temperature abuse
- Biological contamination
- Allergen cross-contact (Correct answer)
- Physical contamination
Correct answer: Allergen cross-contact
Using the same utensil for an allergen-containing food and then for an allergen-free dish constitutes allergen cross-contact. Even trace amounts of peanut protein transferred via a shared spoon can trigger a severe allergic reaction in a sensitized individual.
ServSafe Practice Test Allergens 2
Which of the following is NOT one of the 9 major food allergens recognized by the FDA under FASTER Act?