ServSafe Food Contamination and Allergens 2

Question 1

Which of the following is considered a physical contaminant in food?

Accepted Answer

A piece of glass from a broken light bulb

Answer

Pesticide residue

Answer

Salmonella bacteria

Answer

Natural toxins from mushrooms

Question 2

A customer informs you they have a tree nut allergy. Which dish would be UNSAFE for them?

Accepted Answer

Pesto pasta made with pine nuts

Answer

Caesar salad with croutons

Answer

Grilled chicken with steamed vegetables

Answer

Plain baked potato with butter

Question 3

What type of contamination occurs when a food handler does not wash their hands after using the restroom?

Accepted Answer

Biological contamination

Answer

Physical contamination

Answer

Chemical contamination

Answer

Radiological contamination

Question 4

Which practice helps prevent chemical contamination in a kitchen?

Accepted Answer

Labeling all chemical containers and storing them away from food

Answer

Storing chemicals above food storage areas

Answer

Using food containers to store cleaning solutions

Answer

Mixing different cleaners together for extra strength

Question 5

Under FALCPA, which allergen must be clearly identified on packaged food labels?

Accepted Answer

Soy

Answer

Corn

Answer

Sesame

Answer

Garlic

Question 6

What should you do if a food handler suspects they served a dish containing an undisclosed allergen?

Accepted Answer

Immediately inform the customer and the manager

Answer

Wait to see if the customer shows symptoms

Answer

Remove the dish without saying anything

Answer

Offer a different dish without explanation