ServSafe Allergens Practice Test
When a restaurant guest informs you they have a food allergy, you should always follow the four “R’s.” Which of the following is not one of them?
The four “R’s” assist in helping servers to accommodate guests with allergies. They are: REFER the allergy to the chef or manager in charge, REVIEW the guest’s allergy and check appropriate food ingredient labels, REMEMBER to check for potential cross-contamination, and RESPOND to the guest’s concerns and report your findings. “REACT” is not one of the four R’s.
One food causes 80% of all food allergy-related fatalities. Which is it?
Although the other options may cause severe reactions in certain people, nuts are responsible for 4/5 of all food allergy-related fatalities.
You are the only staff member in the room and notice a guest seems to be having an allergic reaction. What is your best response?
An allergic response can quickly escalate, so if a guest is having an allergic reaction your best action is to dial 911. Grabbing a co-worker or manager for help is an appropriate next step, but activating the emergency response system is more important. Asking the chef what could have caused the reaction is something that can be explored after the incident, but is not appropriate in the moment.
A guest is allergic to eggs. Which food will likely be a problem for them?
Mayonnaise contains eggs so it may pose a problem for a guest with an egg allergy. Whey is related to milk protein and lecithin is related to soy.
How many people in the United States have food allergies?
15 million people in the United States have food allergies, and that number is expected to increase.
Food allergies typically occur how soon after ingestion?
A food allergy reaction typically occurs a few minutes to several hours after ingestion.
Which of the following is not considered one of the “big 8” of allergy-producing foods?
Tofu (soy), salmon (fish), and shrimp (shellfish) are all members of the “big 8” of allergy-inducing foods. Some people are allergic to honey, but it is not considered one of the “big 8”.
A guest orders Pesto Primavera. You would avoid serving this dish to them if you knew that they had which type of allergy?
Pesto is typically made with basil, olive oil, garlic, and some type of tree nut (typically pine nuts).
Caesar dressing would typically be considered a safe-choice item for a person with which type of food allergy?
Caesar dressings typically contain parmesan, mayonnaise, and anchovies, which contain milk, egg, and fish ingredients, respectively. Wheat is not typically an ingredient found in Caesar dressing.
Though any food can cause a person to have a severe allergic reaction, four foods in particular are often the cause of anaphylaxis. Which of the following is not one of these four foods?
The four foods that most often cause a severe food allergy reaction in people include peanuts, tree nuts, shellfish, and fish. Although wheat may cause a severe or anaphylactic reaction in some people, it is not one of the main four.
Who should know possible allergens present in a dish that is served in a restaurant?
All kitchen staff should know the ingredients so that they can prevent cross-contamination during preparation. Service staff and managers should be aware of the ingredients so that they can counsel customers during the ordering process and act responsibly if an allergic reaction should occur.
Which of the following is usually not a definite indicator of an allergic reaction to food?
While a headache may be present, it is not a specific indicator of an allergic reaction. The other answer choices are definite indicators.
How many foods can cause allergic reactions?
Although there are only 8 foods that are responsible for 90% of allergic reactions, some form of allergy can be attributed to over 160 different food items.
A peanut butter sandwich would be the worst food choice for a child with these allergies.
The nuts in the peanut butter and the wheat in the bread would make this type of sandwich a very bad choice for this customer.
One way to minimize the activation of food allergies in customers is ____.
While all of these practices are important in food preparation, using different equipment specifically addresses contamination of food with allergens.
According to Federal law, a food label must include allergen ingredients if ____.
Federal law only requires allergen labeling on food containing any of the Big Eight food allergens, which include nuts and eggs, plus six other allergens. Cooking does not reduce allergic effects of food.
It is the responsibility of service staff to do which of the following?
A server is responsible for all of these.
A food item does not have to be labeled with food allergens if ____.
Foods with more than two ingredients must be labeled with allergens. None of the other answer choices provide a valid reason for not labeling for allergens.
A server is not required to tell a customer the ingredients of a dish in which scenario?
Servers are required to tell customers all of the ingredients in any dishes served at an establishment.
Which of these is not true about food allergies and customer service?
Even off-site workers are responsible for knowing food ingredients and answering allergy related questions. All of the other answer choices are true.