ServSafe Practice Test Allergens 3 — Questions and Answers
Question 1: Which of the following foods contains a hidden source of a major allergen?
- Grilled chicken breast seasoned with salt and pepper
- Caesar salad dressing made with anchovies (Correct answer)
- Steamed broccoli with olive oil
- Plain white rice
Correct answer: Caesar salad dressing made with anchovies
Traditional Caesar salad dressing contains anchovies, which are a fish — a major food allergen. Guests who order Caesar salad may not be aware of this hidden fish ingredient, making it critical for staff to disclose all allergen-containing components.
Question 2: What should a food service operation do if they cannot guarantee an allergen-free meal?
- Serve the dish with an allergen disclaimer card
- Prepare the dish and ask the guest to sign a waiver
- Honestly communicate this limitation to the guest so they can make an informed decision (Correct answer)
- Reduce the amount of the allergen-containing ingredient in the dish
Correct answer: Honestly communicate this limitation to the guest so they can make an informed decision
Honest communication is essential. If the operation cannot safely prepare an allergen-free dish due to shared equipment or ingredients, the guest must be told so they can decide whether to eat elsewhere. Serving an unsafe dish without full disclosure can cause serious harm.
Question 3: Milk is a major allergen. Which ingredient on a menu description would indicate the dish contains milk?
- Pectin
- Casein (Correct answer)
- Tapioca
- Carrageenan
Correct answer: Casein
Casein is a milk protein and is therefore a hidden source of the milk allergen. Staff training should include common alternative names for allergens, such as casein and whey for milk, so they can accurately identify allergen-containing dishes for guests.
Question 4: A guest states they have a shellfish allergy. Which of the following dishes would be a concern?
- Grilled salmon with lemon
- Shrimp fried rice (Correct answer)
- Albacore tuna salad
- Tilapia with herb butter
Correct answer: Shrimp fried rice
Shrimp is a crustacean shellfish, one of the nine major food allergens. Shrimp fried rice contains shrimp and poses a direct allergen risk to a guest with a shellfish allergy. Note that fish (salmon, tuna, tilapia) is a separate allergen category from shellfish.
Question 5: Which staff member is MOST responsible for ensuring a guest's food allergy is communicated to the kitchen?
- The dishwasher
- The expeditor at the pass
- The server who takes the order (Correct answer)
- The prep cook
Correct answer: The server who takes the order
The server who takes the order is the first point of contact and is responsible for gathering allergy information from the guest and communicating it clearly to the kitchen team. The manager should also be notified so the entire team can coordinate a safe response.
Question 6: If a guest has a tree nut allergy, which of the following could present a risk through cross-contact?
- A fryer used only for french fries
- A cutting board previously used to chop walnuts, wiped with a dry towel (Correct answer)
- A freshly washed and sanitized sauté pan
- A sealed bag of plain potato chips
Correct answer: A cutting board previously used to chop walnuts, wiped with a dry towel
Wiping a cutting board with a dry towel does not remove allergen proteins. Walnut residue can remain on the board and transfer to the next food prepared on it. Proper allergen cleaning requires washing, rinsing, and sanitizing with hot water and detergent.
ServSafe Practice Test Allergens 3
Which of the following foods contains a hidden source of a major allergen?