SERVSAFE ALLERGENS STUDY GUIDE EXAM QUESTIONS

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SERVSAFE ALLERGENS STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -16 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: One way to minimize the activation of food allergies in customers is?

Answer:

Using different equipment to prepare dishes with different ingredients is one way to minimize food allergies.Question 2: A guest orders Pesto Primavera. You would avoid servicing this dish to them if you knew that they had which type of allergy?Tree nut, Peanut, Egg, Soy

Answer:

Tree nut.Pesto is typically made with basil, olive oil, garlic, and some type of tree nut. Typically pine nuts.

Question 3: How many people in the US have food allergies?

• million, 15 million, 25 million, 10 million?

Answer:

15 million people in the US have food allergies, and that number is expected to increase.Question 4: You are the only staff member in the room and notice a guest seems to be having an allergic reaction. What would your best response be to help?

Answer:

Call 911.An allergic reaction can quickly escalate, so if a guest is having an allergic reaction, call 911.

Question 5: A peanut butter sandwich would be the worst food choice for a child with what allergies?

Answer:

Nuts and wheat.Nuts in the peanut butter and wheat in the bread.Question 6: When a restaurant guest informs you they have a food allergy, you should always follow the four "R's". What are they?

Answer:

REFER the allergy to the chef REVIEW the guest's allergy and check food ingredients REMEMBER to check for potential cross-contamination RESPOND to the guests concerns Question 7: Which of the following is usually not a definite indicator of an allergic reaction to food?Headache, Swelling of tongue and throat, Shortness of breath, Hives

Answer:

Headache is not a specific indicator of an allergic reaction.

Question 8: Food allergies typically occur how soon after ingestion?

Answer:

It takes a few minutes to several hours for food allergies to typically occur after indigestion.Question 9: One food causes 80% of all food allergy-related fatalities. What is it?

Answer:

Nuts is responsible for 4/5 of all food allergy-related fatalities.Question 10: Though any food can cause a person to have a severe allergic reaction, 4 foods in particular are often the cause of anaphylaxis. Which of the following is NOT one?Tree nuts, Shellfish, Peanuts, Wheat

Answer:

Wheat may cause a severe or anaphylactic reaction in some people, it is not one of the main 4.

Question 11: Caesar dressing would typically be considered a safe-choice item for a person with which type of food allergy?Egg, Fish, Milk, Wheat

Answer:

Wheat is not typically an ingredient found in Caesar dressing.Question 12: Which of the following is not considered one of the "big 8" of allergy-producing foods?Honey, Salmon, Shrimp, Tofu.

Answer:

Honey. Some people are allergic to honey, but it is not considered one of the "big 8".Question 13: Who should know possible allergens present in a dish that is served in a restaurant?

Answer:

Kitchen staff, service staff, and manager on duty must all be aware of the ingredients and what foods could possibly cause an allergic reaction.Question 14: A guest is allergic to eggs. Which of the following will likely be a problem for them? Flour, Lecithin, Whey, Mayonnaise

Answer:

Mayonnaise contains eggs so it may pose a problem for a guest with an egg allergy.Question 15: According to Federal law, a food label must include allergen ingredients if?

Answer:

Labeling on food containing any of the Big 8 food allergens.

Question 16: How many foods can cause allergic reactions?

Answer:

160 different food items can be attributed to allergic reactions.