Food Contamination and Allergens Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Contamination and Allergens flashcards as text
Which of the following is considered a physical contaminant in food?
Answer: A piece of glass from a broken light bulb
Glass is a physical contaminant, a foreign object that can cause injury when consumed.
A customer informs you they have a tree nut allergy. Which dish would be UNSAFE for them?
Answer: Pesto pasta made with pine nuts
Traditional pesto is made with pine nuts, which are tree nuts.
What type of contamination occurs when a food handler does not wash their hands after using the restroom?
Answer: Biological contamination
Failing to wash hands introduces biological contaminants, primarily fecal bacteria and viruses like norovirus and hepatitis A.
Which practice helps prevent chemical contamination in a kitchen?
Answer: Labeling all chemical containers and storing them away from food
Proper labeling and separate storage prevents accidental use in food and cross-contamination.
Under FALCPA, which allergen must be clearly identified on packaged food labels?
Answer: Soy
Soy is one of the major allergens under FALCPA. Sesame was added later under the FASTER Act of 2021.
What should you do if a food handler suspects they served a dish containing an undisclosed allergen?
Answer: Immediately inform the customer and the manager
Immediately informing the customer and manager is critical because allergic reactions can be life-threatening.