Managing Food Allergens and Preventing Cross-Contact Flashcards

Which cooking technique does NOT eliminate allergen risk?

Answer: None—cooking does not destroy allergens

Heat cannot destroy allergenic proteins; thorough cooking eliminates pathogens but does not neutralize allergens.

A restaurant uses a shared grill for both fish and steaks. What risk does this create for a guest with a fish allergy?

Answer: Cross-contact risk from fish proteins remaining on the grill surface

Fish proteins can adhere to the grill surface and transfer to subsequently cooked items, causing cross-contact.

What information should be readily available to foodservice staff regarding allergens?

Answer: A complete list of ingredients and allergens for every menu item

Staff need complete, accurate ingredient and allergen information for every menu item to safely respond to guest inquiries.

When cleaning equipment after preparing an allergen-containing dish, which step is most critical to remove allergens?

Answer: Washing with soap and water, rinsing, and sanitizing

Washing physically removes allergen residues; sanitizing alone does not remove protein-based allergens from surfaces.

A child with a peanut allergy touches a table that was wiped with a cloth previously used on a peanut butter jar. What type of hazard does this represent?

Answer: Allergen cross-contact hazard

Peanut residue on the table cloth creates an allergen cross-contact hazard that can trigger an allergic reaction.

Which of the following is a symptom of anaphylaxis, a severe allergic reaction?

Answer: Swelling of the throat and difficulty breathing

Anaphylaxis can cause throat swelling, airway constriction, and rapid drop in blood pressure, requiring immediate emergency response.

In a food establishment, allergen training should be provided to which group of employees?

Answer: All staff, including servers, hosts, and managers

All staff interact with guests or food and must understand allergen risks, cross-contact prevention, and emergency procedures.