ServSafe Foodborne Illnesses and Allergens 4 — Questions and Answers
Question 1: A guest reports a reaction with hives and swelling after eating a Caesar salad. Which ingredient is the most likely allergen trigger?
- Romaine lettuce
- Anchovies in the dressing (Correct answer)
- Croutons made from wheat bread
- Black pepper
Correct answer: Anchovies in the dressing
Anchovies are a fish allergen and are commonly found in Caesar dressing, making them the most likely trigger.
Question 2: Which pathogen is most commonly associated with improperly canned low-acid foods such as green beans?
- Salmonella Typhi
- Clostridium botulinum (Correct answer)
- Norovirus
- Staphylococcus aureus
Correct answer: Clostridium botulinum
Clostridium botulinum thrives in the anaerobic, low-acid environment of improperly canned vegetables and produces a deadly toxin.
Question 3: A customer tells a server they have a tree nut allergy. Which dessert should the server be MOST cautious about serving?
- Chocolate lava cake
- Pesto pasta
- Baklava (Correct answer)
- Tiramisu
Correct answer: Baklava
Baklava is traditionally made with walnuts or pistachios, which are tree nuts, posing a direct allergen risk.
Question 4: What is the incubation period for Norovirus gastroenteritis?
- 1–6 hours
- 12–48 hours (Correct answer)
- 3–5 days
- 7–10 days
Correct answer: 12–48 hours
Norovirus typically causes symptoms within 12 to 48 hours after exposure to contaminated food or surfaces.
Question 5: Which of the following is NOT a Big 9 allergen recognized by the FDA under FASTER Act?
- Sesame
- Corn (Correct answer)
- Shellfish
- Soybeans
Correct answer: Corn
Corn is not among the FDA's Big 9 allergens; the list includes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Question 6: Scombroid fish poisoning differs from most foodborne illnesses because it is caused by:
- A live bacterial infection in the gut
- A histamine toxin formed in improperly stored fish (Correct answer)
- A parasitic cyst surviving cooking
- A virus present in raw shellfish
Correct answer: A histamine toxin formed in improperly stored fish
Scombroid poisoning results from histamine buildup in fish like tuna and mahi-mahi that are not kept at proper temperatures after catch.
Question 7: A food handler preparing peanut sauce does not change gloves before assembling a salad for a guest with a peanut allergy. This is an example of:
- Cross-contact (Correct answer)
- Cross-contamination
- Time-temperature abuse
- Poor personal hygiene
Correct answer: Cross-contact
Cross-contact occurs when an allergen is transferred from one food or surface to another, potentially causing an allergic reaction.
ServSafe Foodborne Illnesses and Allergens 4
A guest reports a reaction with hives and swelling after eating a Caesar salad.
Which ingredient is the most likely allergen trigger?