ServSafe - Allergens Test 3 — Questions and Answers
Question 1: A guest says they have a shellfish allergy. Which of the following is safest to serve them?
- Shrimp bisque made without cream
- Grilled chicken breast prepared on a dedicated allergen-free grill (Correct answer)
- Imitation crab salad
- Clam chowder with the clams removed
Correct answer: Grilled chicken breast prepared on a dedicated allergen-free grill
Grilled chicken on a dedicated allergen-free grill eliminates cross-contact risk from shellfish.
Question 2: Which of the following is NOT considered one of the major food allergens under U.S. law?
- Sesame
- Corn (Correct answer)
- Peanuts
- Soybeans
Correct answer: Corn
Corn is not one of the nine major food allergens recognized by the FDA.
Question 3: A staff member uses the same pair of tongs to serve bread rolls and then salmon. This is an example of:
- Cross-contamination from bacteria
- Cross-contact with a potential allergen (Correct answer)
- Improper food storage
- Temperature abuse
Correct answer: Cross-contact with a potential allergen
Using the same utensil for different foods transfers allergenic proteins, which is cross-contact.
Question 4: When a customer with a food allergy places an order, who should ideally communicate that information to the kitchen?
- The busser clearing nearby tables
- Only the manager on duty
- The server who took the order, using an established system like an allergy ticket (Correct answer)
- The customer themselves by visiting the kitchen
Correct answer: The server who took the order, using an established system like an allergy ticket
The server should relay allergy information to the kitchen using a clear, reliable communication system such as an allergy alert ticket.
Question 5: Which statement about food allergens and cooking is TRUE?
- Cooking always destroys allergenic proteins
- Thorough cooking eliminates the risk of an allergic reaction
- Heat does not reliably destroy allergenic proteins (Correct answer)
- Freezing food removes allergens
Correct answer: Heat does not reliably destroy allergenic proteins
Cooking does not reliably destroy allergenic proteins, so cross-contact must still be prevented.
Question 6: A food handler prepares a peanut sauce and then, without washing hands, begins assembling a salad. What risk does this create?
- Bacterial cross-contamination only
- Allergen cross-contact via hands (Correct answer)
- Physical contamination of the salad
- No risk if gloves are worn over unwashed hands
Correct answer: Allergen cross-contact via hands
Allergenic proteins from peanut sauce can transfer to the salad through unwashed hands, causing cross-contact.
Question 7: Which of the following best describes an allergic reaction versus a food intolerance?
- A food intolerance can be life-threatening; an allergic reaction cannot
- An allergic reaction involves the immune system and can be fatal; a food intolerance typically causes digestive discomfort (Correct answer)
- Both conditions are equally dangerous and require the same response
- A food intolerance involves the immune system; an allergic reaction does not
Correct answer: An allergic reaction involves the immune system and can be fatal; a food intolerance typically causes digestive discomfort
Allergic reactions trigger the immune system and can cause anaphylaxis, while food intolerances generally cause milder digestive symptoms.
ServSafe - Allergens Test 3
A guest says they have a shellfish allergy.
Which of the following is safest to serve them?