ServSafe Exam (7th Edition) (Allergens)
Study online at https://quizlet.com/_5niwad
1. A manufacturer who processes multiple allergen-containing foods in the
same plant may choose to include a _______ on la 𝑏els.: "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 of 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 surfaces 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 shellfish allergy, which menu item should 𝑏e avoided ?:
Lo𝑏ster 𝑏isque
10. A customer informs a server that she has celiac disease. This information
is helpful 𝑏ecause the server now knows that the customer: cannot eat
wheat, 𝑏arley, and rice
11. At a self-service coffee 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 handful of almonds into the
greens. The server returns the salad due to the error and the chef
appropriately: prepare a new salad, without almonds, for the customer
14. A customer with a shellfish allergy wants to know what is in the stuffed
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 manufacturer who processes multiple allergen-containing foods in the
same plant may choose to include a _______ on la 𝑏els.: "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 of 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 surfaces 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 shellfish allergy, which menu item should 𝑏e avoided ?:
Lo𝑏ster 𝑏isque
10. A customer informs a server that she has celiac disease. This information
is helpful 𝑏ecause the server now knows that the customer: cannot eat
wheat, 𝑏arley, and rice
11. At a self-service coffee 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 handful of almonds into the
greens. The server returns the salad due to the error and the chef
appropriately: prepare a new salad, without almonds, for the customer
14. A customer with a shellfish allergy wants to know what is in the stuffed
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
