Allergens Practice Test 2

Cross-contact and cross-contamination mean the same thing

True

False

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.

Gluten is found in which of the following?

Wheat

Barley

Rye

All of these

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.

The "Big 8" allergens are important because:

They identify the most dangerous food allergens

They represent 90% of all allergic reactions

They identify all known food allergens

They represent 50% of all allergic reactions

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

Which is an example of cross-contract?

All of these

Not washing hands

Using dirty utensils

Putting cheese on a sandwich

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

Which of the following is not a tree nut?

Cashew

Walnut

Almond

Peanut

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.

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

The chef should be contacted immediately.

Depending on the severity of the contact, the food may be okay to serve to the guest.

The manager should be contacted immediately.

The food should be discarded and remade.

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.

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

Add side dishes to the plate

Serve sides and garnishes on separate plates

Allow the food to cool

Place the food in a microwave to kill allergens

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.

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

False

True

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

Confirming an allergen special order meal at pickup is mandatory.

False

True

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 population experiences the highest occurrences of food allergies?

Children

Elderly

Women

Men

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

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

False

True

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

Which of the following describes a food allergy?

A minor condition that results in some discomfort.

When the immune system labels harmful proteins as toxic.

When the immune system responds to unhealthy food.

When the immune system mistakenly labels a harmless protein as toxic.

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.

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

To take the guest's order.

To take the guest's order, cook the order, add appropriate garnishes, sides, and sauces and take the correct plate to the right guest without any cross-contact.

To add garnishes before serving the order.

To take the guest's order, communicate it to the chef, and take the correct plate to the right guest without any cross-contact

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.

Gluten is found in which of the following?

Barley

All of these

Wheat

Rye

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 is not a shellfish?

Shrimp

Lobster

Mollusk

All are shellfish

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

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

50 million

10 million

1 million

15 million

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

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

The server

The chef

The designated person

The manager

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.

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

True

False

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