Managing Food Allergens and Preventing Cross-Contact Flashcards

A customer states they are allergic to peanuts. The server should relay this information to the kitchen using which method?

Answer: A written allergy ticket or flag placed with the order

A written allergy ticket or flag ensures every kitchen station handling the order is clearly notified of the allergen.

Which of the following is an example of cross-contact?

Answer: Using the same fryer oil for shrimp and French fries

Shared fryer oil transfers shrimp allergens to the French fries, which is a classic example of cross-contact.

Which of the Big 9 allergens is commonly found in soy sauce?

Answer: Wheat

Most soy sauces contain wheat as a fermentation ingredient, making them a hidden source of wheat allergen.

A cook who just handled shrimp should do what before preparing an allergen-free meal?

Answer: Change gloves and wash hands thoroughly

Allergens can cling to gloves and skin, so both glove change and thorough handwashing are required to prevent cross-contact.

When preparing a dish for a guest with a milk allergy, which action would best prevent cross-contact?

Answer: Prepare the dish on a dedicated, freshly sanitized surface using clean utensils

A freshly sanitized surface and clean utensils eliminate residual milk proteins that could cause an allergic reaction.

Which label on a packaged food product indicates a potential allergen risk even if the allergen is not a direct ingredient?

Answer: 'May contain' or 'processed in a facility with' advisory

'May contain' advisories warn customers that cross-contact could have occurred during manufacturing.

A guest with a sesame allergy orders hummus. What should the foodservice worker do?

Answer: Check the hummus recipe and ingredients since tahini (sesame paste) is a common component

Tahini is a primary ingredient in most hummus recipes and contains concentrated sesame, posing a serious risk.