ALLERGENS TEST EXAM QUESTIONS

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ALLERGENS TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Equipment that is dedicated for use for food allergies should be stored

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On its own separate color-coordinated rack or board Question 2: When the name of an allergenic food ingredient is uncommon (e.g. Arachis for peanuts), manufacturers may

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List the common name in parentheses after the less common name, such as "Arachis (peanuts)" Question 3: To effectively remove allergens, surfaces and equipment need to be washed, rinsed, sanitized and

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Air-dried Question 4: What is an important step to prevent cross-contact when preparing an allergen special order?

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Wearing cut-resistant gloves

Question 5: When receiving deliveries, cross-contact can occur when

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Using the same thermometer to check multiple products Question 6: What is the next step once the kitchen staff prepares the food for an allergen special order?

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Give the order to the server

Question 7: Semolina is an alternate name for what type of allergen?

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Wheat Question 8: A guest is experiencing an anaphylactic reaction and hands the server his/her epinephrine auto-injector pen and asks for help injecting the pen into the muscle. What should the server do first?

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Check the expiration date and condition of the pen before administration

Question 9: A person with a dairy intolerance is likely to have what symptoms?

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Complain about an upset stomach after eating ice cream Question 10: Which situation BEST describes cross-contact between fish and chicken?

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Using the same tongs to serve both foods Question 11: What does the phrase "may contain" on a food label indicate?

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An allergen may have accidentally entered the food product during food processing

Question 12: How does cross-contact occur?

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A food comes into contact with another food and their proteins mix

Question 13: What is the best practice when substituting ingredients to accommodate allergen special orders?

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Identify substitutions, test them in advance, and note them in recipes Question 14: What would a manager disclose to emergency services regarding a possible guest with anaphylactic episode?

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The meal the guest was eating Question 15: What are some of the symptoms of an anaphylactic allergic reaction?

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Flushing, paleness, hives Question 16: What should the server do after being made aware of a guest's allergies?

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Communicate the allergen special order clearly to the kitchen Question 17: What should the server do in addition to writing down the allergy communicated by a guest?

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Verbally inform back-of-house staff Question 18: What is the only known effective treatment for individuals with celiac disease? (an immune reaction to eating gluten)

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A strict, lifelong gluten-free diet

Question 19: What item is considered a major allergen in the United States?

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Wheat Question 20: If a supplier substitutes an item for a similar item, it is necessary for the operator to

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Check the food label for allergens

Question 21: After eating a hamburger , a customer who is allergic to sesame seeds experiences anaphylactic shock. She has already injected herself with a shot of epinephrine but is wheezing . The correct immediate response it to

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Ask an associate to wait with the customer while you call 911. Inform a manager of the situation Question 22: A customer with a food allergy is served a meal on a purple plate. This is an example of

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Identifying a special order Question 23: What is the term used to describe the transfer of bacteria from one surface or food to another?

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Cross - contamination

Question 24: What is the correct definition of a food allergy?

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Immune system's reaction to a certain food Question 25: Which of the following situations is most likely to result in cross-contact?

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Bags of wheat flour stored above boxes of rice Question 26: Front-of-the-house employees in foodservice operations are essential for food allergy management because

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They are the first point of contact and who initiate the necessary communication

Question 27: Which piece of equipment MUST be dedicated to avoid cross-contact?

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Prep table