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SERVSAFE MANAGER 6TH ED CH. 2 FOOD ALLERGENS
EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -7 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Describe dishes, identify ingredients, suggest items, hand deliver food
Answer:
To prevent allergic reactions with food, what are 4 major things that your staff should be able to do?
Question 2: Cross-contact
Answer:
Putting food on surfaces that have touched allergens can cause what?Question 3: Nausea, wheezing/shortness of breath, hives or rashes, swelling, vomiting/or diarrhea, abdominal pain
Answer:
What are the 6 most common symptoms of a allergic reaction to food?
Question 4: A protein in a food or ingredient that some people are sensitive to
Answer:
What is a food allergen?
Question 5: Wash, rinse, and sanitize cookware, utensils and equipment after handling a food allergen. Wash your hands and change gloves before prepping food. Use seperate fryers and cooking oils when frying food for customers with food allergies. Prep food allergen food in seperate areas. Label food, and name all food allergens contained in it.
Answer:
How can cross-contact be avoided? What are the 5 ways to preven it?
Question 6: Milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts
Answer:
What are the 8 most common food allergens?
Question 7: Cross-contact
Answer:
Cooking different types of fod in the same fryer oil can cause what?
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