SERVSAFE EXAM 7TH EDITION ALLERGENS

PDF Download

SERVSAFE EXAM (7TH EDITION) (ALLERGENS)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: At a self-service coffee station, the best way to prevent cross-contact is to

Answer:

properly label each liquid creamer container

Question 2: Which of the following actions will help prevent cross-contact ?

Answer:

putting on a clean apron when handling allergen-free food Question 3: When should food contact surfaces that come in contact with allergens be cleaned and sanitized ?

Answer:

before preparing an allergen-free order Question 4: What is the first thing an employee should do when a customer has a severe allergic reaction ?

Answer:

Call 911 and inform management immediately Question 5: How should the server respond when a customer with a food allergy asks what is in the secret sauce ?

Answer:

assume the customer is it safe to eat

Question 6: A restaurant manager takes inventory of a designated allergen storage shelf notices a hole in a large plastic bag of salted peanuts. What corrective action should be taken to prevent a potential reaction by a guest with peanut allergy ?

Answer:

clean the shelf and segregate all product that was below of near the damaged bag and make sure that it is not used for allergy alert orders Question 7: A potential cause of cross-contact when receiving a food delivery is

Answer:

using the same dolly to bring a bag of peanuts and lettuce Question 8: A manufacturer who processes multiple allergen-containing foods in the same plant may choose to include a _______ on labels.

Answer:

"May Contain" statement

Question 9: A federal law passed in 2004 requires that food labels

Answer:

clearly identify Big 8 allergens on the ingredients list Question 10: To prevent cross-contact of an allergen specific order, the server should

Answer:

carry the plate to the guest with one hand Question 11: When a guest is in anaphylactic shock, is it important for at least one employee to

Answer:

look for an EpiPen Question 12: A customer informs a server that she has celiac disease. This information is helpful because the server now knows that the customer

Answer:

cannot eat wheat, barley, and rice

Question 13: Which of the following is a Big 8 allergen ?

Answer:

salmon Question 14: A customer with a shellfish allergy wants to know what is in the stuffed flounder.The server should

Answer:

read the customer the list of ingredients Question 15: The phrase "May Contain" on a food label indicates there could be ?

Answer:

trace amounts of an allergen Question 16: When a server takes an order from a guest with food allergy, the ticket orders should include the

Answer:

guest's specific allergy

Question 17: Cross-contact can occur when

Answer:

the same cutting board is used to dice carrots and then raw chicken Question 18: If a guest has a shellfish allergy, which menu item should be avoided ?

Answer:

Lobster bisque Question 19: A person always gets upset stomach after eating ice cream may have a food

Answer:

intolerance Question 20: Why is it important to tell a 911 operator that a customer experiencing anaphylactic shock received epinephrine ?

Answer:

the medics may administer more epinephrine to the customer, causing an overdose

Question 21: If a gluten-free pizza is prepared in a kitchen that uses wheat flour, how should the server respond to a customer who orders a gluten-free pizza ?

Answer:

it is prepared in our kitchen, which is not completely gluten-free. There may be cross-contact issues.

Question 22: Which could lead to Big 8 allergen cross-contact during shipping ?

Answer:

crushed cartons of eggs on top of pasta boxes Question 23: While preparing a salad, a chef forgets that a customer has requested "no almonds" due to a tree nut allergy and throws a handful of almonds into the greens. The server returns the salad due to the error and the chef appropriately

Answer:

prepare a new salad, without almonds, for the customer Question 24: A self-service pizza station has vegetarian and seafood pizzas. Which is the best method for preventing cross-contact ?

Answer:

provide a separate serving utensil for each pizza Question 25: If a food ingredient label contains crab, people allergic to which Big 8 allergen should avoid this food ?

Answer:

crustacean shellfish Question 26: When cleaning a designated allergen storage shelf is it important to remember to

Answer:

make sure that the shelf is completely empty Question 27: When is the best time to tell the chef about an order for a customer with a food allergy ?

Answer:

when the order is placed