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 is an example of cross-contact rather than cross-contamination?
Answer: A cutting board used for peanuts is then used to cut bread without washing
Cross-contact specifically refers to allergen transfer between foods.
A food handler discovers dented cans with bulging lids in a recent shipment. What should they do?
Answer: Reject the shipment and notify the supplier
Bulging lids indicate possible Clostridium botulinum contamination producing deadly botulism toxin.
Which biological contaminant is most commonly associated with raw oysters?
Answer: Vibrio vulnificus
Vibrio vulnificus naturally occurs in warm coastal waters and accumulates in filter-feeding shellfish.
What is the most effective way for a restaurant to communicate allergen information to customers?
Answer: Train staff to accurately describe ingredients and preparation methods
Well-trained staff who can accurately communicate ingredient and preparation information provide the most effective allergen protection.
Which food is most likely to cause scombroid (histamine) poisoning?
Answer: Tuna left at room temperature for several hours
Scombroid poisoning occurs when histidine-rich fish like tuna are time-temperature abused, allowing bacteria to produce heat-stable histamine.
When preparing food for a customer with a milk allergy, which ingredient must be avoided?
Answer: Casein
Casein is a protein derived from milk and must be avoided by individuals with milk allergies.