ServSafe -Food Allergies

"Super 8" refers to: A. The top 8 diseases that cause the most common illnesses among children. B. The top 8 foods the FDA has identified as causing the most common allergic reactions. C. The first 8 actions every food service handler should practice when working with food.

All of these foods or any ingredient that contains protein from one of them are designated as one of the major food allergens EXCEPT: A. Squash, Eggs, Peanuts B. Milk, Fish, Shrimp C. Almond, Wheat, Soybeans

It is acceptable for a person with a food allergy to peanuts to eat peanut butter. A. True B. False

Crab is considered a crustacean shellfish. A. True B. False

Almonds, Walnuts and pecans are examples of a: A. Peanuts B. Soy product C. Tree nut

What percentage of food allergy reactions can be attributed to the "Super 8" foods? A. 60% B. 80% C. 90%

Which organization is responsible for enforcing labels on food? A. FDA B. USDA C. Local Regulatory Authority

Food Allergies can be life threatening. A. True B. False

Food allergies can be cured with proper medical attention. A. True B. False

Another name for Soy is: A. Wheat B. Gluten C. Lecithin

Another name for Milk is: A. Gluten B. Whey C. Lecithin

Buttermilk is a form of milk. A. True B. False

Anaphylaxis is a potential symptom of a food allergy that: A. Causes bumps on the skin B. Can restrict airways and breathing C. Causes nausea and dizziness

This is one treatment that could save the life of someone experiencing an allergic reaction. A. Epi-pen B. Medical bracelet C. CPR

Food allergy symptoms can occur: A. Within minutes of eating the food B. As long as 2 hours after eating the food. C. Both A & B

Common symptoms of a food allergy are: A. Vomiting, diarrhea, cramps B. Swelling of face, tongue, lips, or throat C. Coughing, hives, or skin rash D. All of the above

There are only 8 foods that people can be allergic to. A. True B. False

People have allergic reactions to food when they eat the food they are allergic to and/or there has been: A. Cross contact during the preparation of the food B. They buy the food they are allergic to C. The food they are allergic to is present in the kitchen where their meal is prepared

Using a knife to slice a tomato and then using the same knife to chop walnuts is an example of: A. Not being wasteful B. Proper salad prep procedures C. Cross contact

________ is a good practice to help lower the risk of food allergies. A. Wash cutting boards and utensils with soap and water after preparing each food item B. Use fruits and vegetables without washing to preserve healthy vitamins from the skin C. Reuse marinades on raw foods without boiling

________ is a good practice to help lower the risk of food allergies. A. Reuse cutting boards for fresh vegetables and raw meats B. Reuse the plates that held the raw meat for the cooked meat C. Wash all cutting boards and containers in hot soapy water before reusing

The best way to properly thaw food quickly: A. Set on the counter at room temperature B. Run under cold water C. In the oven

Perishable food must be refrigerated after cooking or purchasing within in ______ hours: A. 6 B. 4 C. 2

Which group of people are at a higher risk of foodborne illness? A. Teenagers B. Elderly people C. Women

Parasites are commonly associated with which food? A. Seafood B. Eggs C. Ready-to-eat foods

Ciguatera Toxin is commonly found in which fish? A. Amberjack B. Pollock C. Tuna

Which of these is a TCS food? A. Coffee B. Bananas C. Baked Potato

Metal Shavings are which type of contaminant? A. Biological B. Physical C. Chemical

What should food service operators do to prevent the spread of Hepatitis A? A. Cook food to minimum internal temperature B. Purchase mushrooms from approved, reputable suppliers C. Exclude staff with jaundice from the operation

The first step in correct hand washing is to: A. Apply soap B. Scrub hands and arms vigorously C. Wet hands and arms

What should food service operators do to prevent customer illness from Shigella spp? A. Control flies inside and outside the operation B. Exclude food handlers diagnosed with jaundice C. Freeze food at temperatures below 0 degrees F

To safely handle food, food handlers with a cut on their hand should: A. Wear a bandage B. Wash the wound, apply iodine and a bandage C. Bandage the cut and wear a single-use glove

When should food handlers wash their hands before AND after completing a task? A. Taking out the garbage B. Handling raw meat, poultry or seafood C. Using the restroom

When should a food handler change gloves? A. The food handler is working with raw seafood at temperatures above 41 degrees F. B. The food handler had been working with raw ground beef for an hour C. The food handler is wearing gloves that are torn

When should a shipment of fresh chicken be rejected? A. The flesh of the chicken appears moist B. The receiving temperature is 50 degrees F C. The flesh of the chicken is firm and springs back when touched

Where should ground fish be stored in a cooler? A. Above shellfish B. Below ground poultry C. Below pork roasts

What organization requires the MSDS? A. FDA B. OSHA C. EPA

What food item does the FDA advise against offering on a children's menu? A. Rare cheeseburgers B. Peanut butter and jelly sandwich C. Fried Shrimp

How many food items are known to cause allergic reactions? A. 8 B. 35 C. 160

Which food may be re-served to customers? A. Unused, uncovered condiments B. Uneaten bread C. Unopened pre-packaged food

What is the purpose of setting critical limits in a HACCP plan? A. To identify potential hazards B. To determine if the HACCP plan is working C. To reduce hazards to safe levels

What is the final step in cleaning and sanitizing a prep table? A. Sanitizing the surface B. Allowing the surface to air-dry C. Rinsing the surface

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? A. 15 seconds B. 30 seconds C. 45 seconds

If a food-contact surface is in constant use, how often should it be cleaned and sanitized? A. Every 4 hours B. Every 6 hours C. Every 8 hours

What is the third step in cleaning and sanitizing items in a three-compartment sink? A. Sanitizing B. Air-drying C. Rinsing

What food safety practice can prevent cross-contact? A. Using only food-grade equipment B. Washing, rinsing, and sanitizing utensils before each use C. Keeping food frozen until use

What is the most likely cause of wheezing and hives? A. Food allergies B. Norovirus C. Hepatitis A

What is the basic characteristic of a virus? A. Destroyed by cooking B. Grows in food C. Requires a living host to grow

Where should staff members eat, drink, smoke, or chew gum? A. In the dishwashing areas B. Outside the kitchen door C. In designated areas

What disease is an auto-immune disease that damages the small intestine and is triggered by eatting gluten products? A. Norovirus B. Hepatitis A C. Celiac

This is a transfer of a disease caused by organisms mixing from one surface to another. A. Cross contamination B. Time temperature abuse C. Cross contact

This occurs when proteins from one food touch another food item. A. Cross contamination B. Time temperature abuse C. Cross contact

Thoroughly cooking food that has been exposed to either cross contamination or cross contact will eliminate the risk of an allergic reaction. A. True B. False

Food-borne illnesses can be prevented when cooking with careful consideration to: A. Cooking food to proper temperatures B. Ensuring that foods are properly stored at 45 degrees F or below C. Washing hands before AND after using the restroom

The "Secret Ingredients Policy" gives the RESPONSIBILITY of revealing all potential allergy causing ingredients to the: A. Customer B. Food operator C. Local regulatory authority

How should special orders be handled in a food operation? A. By a designated person B. By placing the guest's name on the order C. Informing the chef D. All of the above

How should special orders be delivered? A. Separate the order from others and deliver by hand B. Keep sauces and sides separate from the order when delivered C. Delivery should be by a designated person D. All of the above

What is the expected response if a guest is having an allergic reaction to food? A. Call 911 and get emergency contact information from the guest B. Leave the guest and inform the chef C. Provide the Heimlich maneuver or CPR if needed

Albumin is a term that refers to the "Super 8" food: A. Milk B. Wheat C. Egg

Casein is a term that refers to the "Super 8" food: A. Milk B. Wheat C. Egg

Branspelt is a term that refers to the "Super 8" food: A. Milk B. Wheat C. Soy

Edamame is a term that refers to the "Super 8" food: A. Milk B. Soy C. Wheat

Anchovies is a term that refers to the "Super 8" food: A. Shellfish B. Fish C. Egg

Surimi is a term that refers to the "Super 8" food: A. Soy B. Fish C. Egg

Casein is a term that refers to the "Super 8" food: A. Soy B. Milk C. Shellfish

Filbert is a term that refers to the "Super 8" food: A. Peanut B. Tree nut C. Fish

Tofu is a term that refers to the "Super 8" food: A. Soy B. Milk C. Egg

Miso is a term that refers to the "Super 8" food: A. Soy B. Milk C. Egg

This organization regulates food CODE and makes recommendations. A. FDA B. USDA C. CDC

This organization regulates and inspects meat, poultry and eggs as when they travel from state to state. A. FDA B. USDA C. CDC

This organization will conduct research and investigate a food-borne illness. A. FDA B. USDA C. CDC