ServSafe Food Contamination and Allergens 5

Question 1

A food handler accidentally drops a sanitized knife on the floor, picks it up, and continues prepping lettuce. What type of contamination has occurred?

Accepted Answer

Biological contamination from floor pathogens

Answer

The floor harbors pathogens that transfer to the knife and then to the ready-to-eat lettuce, causing biological contamination.

Question 2

Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), how many major allergens must be declared on packaged food labels in the US?

Accepted Answer

9

Answer

FALCPA originally identified 8 major allergens, but FASTER Act (2023) added sesame, bringing the total to 9.

Question 3

Which of the following scenarios represents deliberate contamination of food?

Accepted Answer

A disgruntled employee adds a foreign substance to a dish out of revenge

Answer

Deliberate contamination (food defense) refers to intentional adulteration of food by a person with harmful intent.

Question 4

A guest with a milk allergy is served a dish made with clarified butter (ghee). Why is this still a problem?

Accepted Answer

Ghee is derived from milk and still contains milk proteins that trigger allergies

Answer

Ghee is made from butter, and even though most lactose is removed, it can still contain milk proteins (casein/whey) that trigger allergic reactions.

Question 5

What does the term 'upcycling' risk introduce in the context of allergen management?

Accepted Answer

Hidden allergens in repurposed food items passed off as allergen-free

Answer

Repurposed or upcycled ingredients may carry hidden allergens from their original processing, creating undeclared allergen risks.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Food Contamination and Allergens 5