ServSa𝑓e Exam (7th Edition) (Allergens)
Study online at https://quizlet.com/_5niwad
1. A manu 𝑓acturer who processes multiple allergen-containing 𝑓oods in the
same plant may choose to include a _______ on labels.: "May Contain" state-
ment
2. Which could lead to Big 8 allergen cross-contact during shipping ?:
crushed cartons o𝑓 eggs on top o𝑓 pasta boxes
3. The phrase " May Contain" on a 𝑓ood label indicates there could be ?: trace
amounts o𝑓 an allergen
4. Which o 𝑓 the 𝑓ollowing is a Big 8 allergen ?: salmon
5. What is the FIRST thing you should do when receiving a 𝑓ood delivery ?:
check the truck 𝑓or any cross-contact
6. When should 𝑓ood contact sur 𝑓aces that come in contact with allergens
be cleaned and sanitized ?: be𝑓ore preparing an allergen-𝑓ree order
7. When is the best time to tell the che𝑓 about an order 𝑓or a customer with
a 𝑓ood allergy ?: when the order is placed
8. 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 ?: it
is prepared in our kitchen, which is not completely gluten-𝑓ree. There may be
cross-contact issues.
9. I𝑓 a guest has a shell 𝑓ish allergy, which menu item should be avoided ?:
Lobster bisque
10. A customer in 𝑓orms a server that she has celiac disease. This
in 𝑓ormation is help 𝑓ul because the server now knows that the customer:
cannot eat wheat, barley, and rice
11. At a sel 𝑓-service co 𝑓𝑓ee station, the best way to prevent cross-contact is
to: properly label each liquid creamer container
12. What is the 𝑓irst thing an employee should do when a customer has a
severe allergic reaction ?: Call 911 and in𝑓orm management immediately
13. While preparing a salad, a che𝑓 𝑓orgets that a customer has requested
" no almonds" due to a tree nut allergy and throws a hand 𝑓ul o 𝑓 almonds into
the greens. The server returns the salad due to the error and the che 𝑓
appropriately: prepare a new salad, without almonds, 𝑓or the customer
14. A customer with a shell 𝑓ish allergy wants to know what is in the
stu 𝑓𝑓ed 𝑓lounder. The server should: read the customer the list o𝑓 ingredients
15. When ________ is on a 𝑓ood label, the product contain gluten.: barley 16.
I𝑓 a 𝑓ood ingredient label contains crab, people allergic to which Big 8
allergen should avoid this 𝑓ood ?: crustacean shell𝑓ish
17. An operation that has only one grill can avoid cross-contact by: dividing
the grill in hal𝑓 𝑓or allergen special orders
1/2
Study online at https://quizlet.com/_5niwad
1. A manu 𝑓acturer who processes multiple allergen-containing 𝑓oods in the
same plant may choose to include a _______ on labels.: "May Contain" state-
ment
2. Which could lead to Big 8 allergen cross-contact during shipping ?:
crushed cartons o𝑓 eggs on top o𝑓 pasta boxes
3. The phrase " May Contain" on a 𝑓ood label indicates there could be ?: trace
amounts o𝑓 an allergen
4. Which o 𝑓 the 𝑓ollowing is a Big 8 allergen ?: salmon
5. What is the FIRST thing you should do when receiving a 𝑓ood delivery ?:
check the truck 𝑓or any cross-contact
6. When should 𝑓ood contact sur 𝑓aces that come in contact with allergens
be cleaned and sanitized ?: be𝑓ore preparing an allergen-𝑓ree order
7. When is the best time to tell the che𝑓 about an order 𝑓or a customer with
a 𝑓ood allergy ?: when the order is placed
8. 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 ?: it
is prepared in our kitchen, which is not completely gluten-𝑓ree. There may be
cross-contact issues.
9. I𝑓 a guest has a shell 𝑓ish allergy, which menu item should be avoided ?:
Lobster bisque
10. A customer in 𝑓orms a server that she has celiac disease. This
in 𝑓ormation is help 𝑓ul because the server now knows that the customer:
cannot eat wheat, barley, and rice
11. At a sel 𝑓-service co 𝑓𝑓ee station, the best way to prevent cross-contact is
to: properly label each liquid creamer container
12. What is the 𝑓irst thing an employee should do when a customer has a
severe allergic reaction ?: Call 911 and in𝑓orm management immediately
13. While preparing a salad, a che𝑓 𝑓orgets that a customer has requested
" no almonds" due to a tree nut allergy and throws a hand 𝑓ul o 𝑓 almonds into
the greens. The server returns the salad due to the error and the che 𝑓
appropriately: prepare a new salad, without almonds, 𝑓or the customer
14. A customer with a shell 𝑓ish allergy wants to know what is in the
stu 𝑓𝑓ed 𝑓lounder. The server should: read the customer the list o𝑓 ingredients
15. When ________ is on a 𝑓ood label, the product contain gluten.: barley 16.
I𝑓 a 𝑓ood ingredient label contains crab, people allergic to which Big 8
allergen should avoid this 𝑓ood ?: crustacean shell𝑓ish
17. An operation that has only one grill can avoid cross-contact by: dividing
the grill in hal𝑓 𝑓or allergen special orders
1/2
