Allergens Practice Test 2

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Gluten is found in which of the following?

Correct! Wrong!

A wheat (gluten) allergy can cause a large problem for an individual when you consider that it is the most prominent grain product in America. Examples of foods containing wheat are pasta, bread crumbs, and couscous.

Cross-contact and cross-contamination mean the same thing

Correct! Wrong!

These two terms are frequently misused or used interchangeably. Cross-contamination is the common cause of foodborne illnesses. Cross-contact is when two foods touch and mix proteins.

The number of people suffering from food allergies is decreasing over time.

Correct! Wrong!

For reasons that researchers do not understand, the number of people experiencing food allergies is increasing over time.

Which of the following is not a tree nut?

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Examples of tree nuts include cashews, brazil nuts, almonds, and walnuts. Peanuts are not to be confused with tree nuts, as they are a legume.

Before serving an allergen special order to the guest, what can be done to prevent cross-contact?

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An allergen special order should be delivered by hand to the guest so that there are no opportunities for cross-contact. Serving sauces and sides on separate dishes are additional ways to prevent cross-contact.

Food allergies can be serious enough to send a person to the emergency room.

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Anaphylaxis is a potentially fatal reaction to an allergen. Food allergies can easily result in a trip to the emergency room.

For cross-contact to occur, large amounts of two different foods must come together and mix.

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Most frequently the amounts of food are so small that they cannot be seen. Even small amounts are enough to trigger an allergic reaction.

Food Allergy Research and Education (FARE) estimates how many Americans suffer from food allergies?

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Food Allergy Research and Education estimates that 15 million Americans have food allergies.

Which of the following is not a shellfish?

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Examples of shellfish include lobster, shrimp, crab, and mollusks.

Who is the best person to deliver a meal to a guest with food allergies?

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Having the designated person deliver the food reduces the chance of cross-contact. It ensures that the dish will be delivered to the right guest without additional garnishes or sauces being added.

Which population experiences the highest occurrences of food allergies?

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Children’s immune systems are more reactive to allergens with peanuts being their most frequent allergy.

If cross-contact occurs and is caught by staff before the dish goes to the guest, what should be done about it?

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Any amount of cross-contact could transfer enough food protein to trigger an allergic reaction. In all circumstances, the safety of the guest comes before the inconvenience of recooking their order.

The "Big 8" allergens are important because:

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The "Big 8" allergens represent 90% of all allergic reactions and include wheat, peanuts, tree nuts, shellfish, finned fish, soy beans, milk, and eggs.

Gluten is found in which of the following?

Correct! Wrong!

A wheat (gluten) allergy can cause a large problem for an individual when you consider that it is the most prominent grain product in America. Examples of foods containing wheat are pasta, bread crumbs, and couscous.

Which of the following describes a food allergy?

Correct! Wrong!

The immune system’s job is to protect the body from foreign pathogens. During an allergic reaction, the immune system believes that a harmless food protein, or allergen, is toxic to the body and attempts to destroy it.

Confirming an allergen special order meal at pickup is mandatory.

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Pickup is the last chance to confirm that an order is correct before it is delivered to the guest. The person delivering the order should verbally confirm the meal then carry it by hand to the guest.

Which is an example of cross-contract?

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Cross-contact can be either direct or indirect. Putting cheese on a sandwich is an example of direct cross-contamination.

When there is a designated person to assist a guest with a food allergy, what is that person's job?

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The goal of the designated person is to make sure a guest with a food allergy gets the correct order. By checking each step in the process, it is much more likely that one designated person will get the order correct than it would be if multiple employees were involved.

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