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Managing Food Allergens and Preventing Cross-Contact Flashcards

7 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 7 Managing Food Allergens and Preventing Cross-Contact flashcards as text

  1. Which scenario represents proper allergen management when a guest discloses a wheat allergy?

    Answer: Prepare a fresh salad with no wheat-containing ingredients using clean utensils

    Removing visible wheat (like croutons) does not eliminate allergen residue; a completely fresh preparation using clean tools is required.

  2. What is the correct response if a guest experiences an allergic reaction in your establishment?

    Answer: Call 911 immediately and notify a manager while staying with the guest

    Allergic reactions can escalate to anaphylaxis rapidly, making emergency services and immediate management notification critical.

  3. Lupin is an allergen increasingly found in gluten-free products. Which Big 9 allergen is lupin closely related to and may trigger reactions in individuals allergic to it?

    Answer: Peanuts

    Lupin is a legume closely related to peanuts and can trigger reactions in individuals with peanut allergies due to cross-reactivity.

  4. A prep cook accidentally adds a sauce containing shellfish to a dish ordered by a guest with a shellfish allergy. What is the correct next step?

    Answer: Discard the dish entirely and prepare a new one from scratch

    Once a dish has been contaminated with an allergen, it cannot be made safe by removing the visible allergen—the entire dish must be discarded.

  5. Which food is most commonly associated with hidden milk allergens?

    Answer: Non-dairy creamer

    Many non-dairy creamers contain casein, a milk protein, making them a hidden source of milk allergens despite the 'non-dairy' label.

  6. What does the term 'clean pass' refer to in allergen management?

    Answer: A dedicated route or system for delivering allergen-free meals without risk of cross-contact

    A clean pass is a dedicated delivery system ensuring allergen-free meals travel from kitchen to guest without exposure to other allergen-containing items.

  7. Under FALCPA (Food Allergen Labeling and Consumer Protection Act), packaged food manufacturers must clearly identify major allergens in which location on the label?

    Answer: In the ingredient list or in a separate 'Contains' statement

    FALCPA requires that major food allergens be declared in plain language in the ingredient list or in a separate 'Contains' statement on the label.