Deck 2: Allergies Intolerances: Food Handling

Question 1

When there is a designated person to assist a guest with a food allergy, what is that person's job?

A)To take the guest's order.
B)To add garnishes before serving the order.
C)To take the guest's order, communicate it to the chef, and take the correct plate to the right guest without any cross-contact.
D)To take the guest's order, cook the order; add appropriate garnishes, sides, and sauces; and take the correct plate to the right guest without any cross-contact.

Answer 1

To take the guest's order, communicate it to the chef, and take the correct plate to the right guest without any cross-contact.

Question 2

What information should a server include on the ticket of a guest with a food allergy?

A)The time the order was made
B)The guest's name
C)The number of people in the party
D)The date

Answer 2

The guest's name

Question 3

Who does the server need to tell about an allergen special order?

A)The entire staff
B)The manager
C)The hosts
D)The chef

Answer 3

The chef

Question 4

Which of the following is a system for identifying allergen special orders?

A)A color-coded plate system
B)Assigning letters randomly
C)Using any color plate
D)Not adding garnishes

Question 5

Who on the staff needs to understand the policy about handling allergen special orders?

A)Servers only
B)Everyone
C)Front of the house staff
D)Back of the house staff

Question 6

Confirming an allergen special order meal at pickup is mandatory.

Question 7

What should the person delivering the allergen special order do at pickup?

A)Chat with the chef about the order.
B)Add garnishes and sauces.
C)Confirm that it is the allergen special order.
D)Find the original server to deliver the allergen special order.

Question 8

Before serving an allergen special order to the guest, what can be done to prevent cross-contact?

A)Allowing the food to cool first.
B)Adding extra garnishes.
C)Not adding garnishes.
D)Adding sides to the dish.

Question 9

Who is the best person to deliver a meal to a guest with food allergies?

A)The manager
B)The designated person.
C)The chef.
D)The server.

Question 10

It is okay to stack plates beside or on top of an allergen special order when delivering them to the guest's table.

Question 11

Which of the following happens first?

A)The kitchen prepares the allergen special order and plates it on a red allergen plate.
B)The server asks the table whether they enjoyed their meal.
C)The designated person adds garnishes and sauces.
D)The manager serves the order to the guest.

Question 12

If cross-contact occurs and is caught by staff before the dish goes to the guest, what should be done about it?

A)The manager should be contacted immediately.
B)The chef should be contacted immediately.
C)Depending on the severity of the contact, the food may be okay to serve to the guest.
D)The food should be discarded and remade.

Question 13

In the case of an allergic reaction emergency, employees should:

A)Wait for someone to do something.
B)Call 911.
C)Get out of the way by going home.
D)Shout loudly over the commotion.

Question 14

Cross-contact refers to when two foods come into contact so that their ______ mix.

A)Viruses
B)Bacteria
C)Proteins
D)Carbohydrates

Question 15

For cross-contact to occur, large amounts of two different foods must come together and mix.

Question 16

Which is an example of cross-contract?

A)Putting cheese on a sandwich.
B)Using dirty utensils.
C)Not washing hands.
D)All of the above.

Question 17

Cross-contact and cross-contamination mean the same thing.

Question 18

Cross-contamination occurs when what is transferred between two foods?

A)Protein
B)Disease-causing organisms
C)Carbohydrates
D)Shellfish

Question 19

Which of the following can cause foodborne illness?

A)Food allergy
B)Food intolerance
C)Cross-contamination
D)Cross-contact

Question 20

Which is the correct example of a proper cleaning procedure?

A)Cleaner, rinse, and sanitizer buckets with disposable paper towels.
B)Cleaner, rinse, and sanitizer spray bottles with disposable paper towels.
C)Cleaner spray bottle with disposable paper towels.
D)Cleaner buckets with disposable paper towels.

Question 21

Meredith handles cheese while making a cheese-free sandwich for a guest with a dairy allergy. This is an example of:

A)Cross-contact.
B)Contamination.
C)Cross-Contamination.
D)Foodborne illness.

Question 22

Food proteins can be found on:

A)Surfaces.
B)Clothing.
C)Hands.
D)All of the above.

Question 23

Cooking foods to the right temperature can prevent foodborne illness.

Question 24

Cross-contact involves the transfer of ________, while cross-contamination involves the transfer of __________

A)Proteins, disease-causing organisms
B)Disease-causing organisms, protein
C)Disease-causing organisms, bacteria
D)Bacteria, viruses

Question 25

Which of the following examples would help prevent cross-contact?

A)Changing aprons and using hand sanitizer.
B)Using hand sanitizer and using clean utensils.
C)Using clean utensils and washing hands.
D)None of the above.