ServSafe - Allergens Test 4 — Questions and Answers
Question 1: A guest requests a 'gluten-free' meal. What should a food handler do FIRST before preparing the dish?
- Ask the guest if they have celiac disease or just a preference
- Begin preparing the dish using regular equipment
- Confirm with the manager whether gluten-free meals are available
- Clean and sanitize all surfaces and use dedicated gluten-free equipment (Correct answer)
Correct answer: Clean and sanitize all surfaces and use dedicated gluten-free equipment
Cleaning surfaces and using dedicated equipment is the first critical step to prevent gluten cross-contact.
Question 2: Which food commonly contains hidden soy as an ingredient?
- Fresh apple slices
- Plain grilled steak
- Canned tuna packed in oil (Correct answer)
- Raw carrots
Correct answer: Canned tuna packed in oil
Some canned tuna products contain soy-based broth or vegetable broth made from soy.
Question 3: A server is unsure whether a menu item contains tree nuts. What is the correct action?
- Tell the guest it is probably nut-free
- Ask the chef or manager and confirm before serving (Correct answer)
- Remove visible nuts and serve the dish
- Suggest the guest try a small bite to test their reaction
Correct answer: Ask the chef or manager and confirm before serving
Staff must verify allergen information with kitchen personnel rather than guessing to protect the guest.
Question 4: Under the FASTER Act of 2021, which allergen was added as the ninth major food allergen in the U.S.?
- Mustard
- Sesame (Correct answer)
- Lupin
- Celery
Correct answer: Sesame
The FASTER Act of 2021 added sesame as the ninth major food allergen, effective January 1, 2023.
Question 5: A customer with a milk allergy orders a dish that is typically made with butter. The cook substitutes margarine without checking the label. What is the risk?
- No risk — margarine never contains dairy
- Some margarines contain dairy derivatives, so the allergy risk remains (Correct answer)
- Margarine is a synthetic product with no allergens
- The risk is only related to fat content, not allergens
Correct answer: Some margarines contain dairy derivatives, so the allergy risk remains
Some margarine products contain milk-derived ingredients, so the label must always be checked for a dairy-allergic guest.
Question 6: What does the term 'may contain traces of peanuts' on a food label indicate?
- The product is guaranteed safe for people with peanut allergies
- The product was intentionally made with peanuts
- The product was made in a facility that also processes peanuts, creating a cross-contact risk (Correct answer)
- The statement is required by law for all packaged foods
Correct answer: The product was made in a facility that also processes peanuts, creating a cross-contact risk
Advisory statements like 'may contain' warn of potential cross-contact during manufacturing.
Question 7: Which of the following practices best protects a guest with an egg allergy when preparing their order?
- Using the same pan after a quick wipe with a dry towel
- Preparing the dish in a shared fryer after egg products were cooked
- Using separate, thoroughly washed and sanitized cookware dedicated to the allergen-free order (Correct answer)
- Omitting egg visually from the dish without changing the recipe
Correct answer: Using separate, thoroughly washed and sanitized cookware dedicated to the allergen-free order
Using dedicated, sanitized cookware is the most effective way to prevent egg allergen cross-contact.
ServSafe - Allergens Test 4
A guest requests a 'gluten-free' meal.
What should a food handler do FIRST before preparing the dish?