Deck 8: Allergies Intolerances: Service

Question 1

Choose the correct statement about cross-contact.

A)Small amounts of cross-contact are acceptable.
B)Cross-contact can be prevented by putting sauces on separate plates.
C)Cross-contact can be prevented by stacking plates on top of each other.
D)Cross-contact can be prevented by serving extremely hot food.

Answer 1

Cross-contact can be prevented by putting sauces on separate plates.

Question 2

True or False.: There is little chance of cross-contact once the dish leaves the kitchen.

Answer 2

False

Question 3

Which statement contains an error?

A)Refrain from adding garnishes to an allergen special order.
B)Any amount of cross-contact is enough to trigger an allergic reaction.
C)Cross-contact can be prevented by completely cooking food.
D)Carry the dish by hand to the guest.

Answer 3

Cross-contact can be prevented by completely cooking food.

Question 4

During an emergency, what could an employee do to help the situation?

A)Wait outside to signal the ambulance.
B)Serve everyone a hot drink.
C)Hide in the break room.
D)Nothing.

Question 5

Jose is the designated person serving a dairy-free meal to a guest. At pickup he adds garnishes to all dishes for the table and carries them all out to the table. What error has Jose made?

A)He added garnishes to an allergen special order.
B)He carried the allergen order with other plates risking cross-contact.
C)He didn't wash his hands immediately before carrying the plates.
D)AnswersA and B.

Question 6

Which of the following would not prevent cross-contact when serving food?

A)Carrying multiple plates.
B)Putting salad dressing on a separate plate.
C)Putting French fries on a separate plate.
D)Confirming the allergen special order.

Question 7

Ricky confirms that the dish is the allergen special order, then carries it directly to the guest. What mistake has Ricky made?

A)Bothering the kitchen staff by asking about the order.
B)Forgetting to add garnishes.
C)Not letting the food cool first.
D)Ricky did not make a mistake.

Question 8

How might a server recognize an allergen special order?

A)The dish with extra bread.
B)The dish on a red plate.
C)The dish with no cheese.
D)There are no ways to visually identify an allergen special order.

Question 9

Which is the last step of the following?

A)Telling the chef about the allergen special order.
B)Adding sauces or garnishes.
C)Confirming the allergen special order.
D)Taking the guest's order.

Question 10

What is a "May Contain" statement?

A)A complete list of ingredients.
B)A list of Big 8 allergens that are present in the product.
C)A statement disclosing that there might be small amounts of a food allergen in the product.
D)A statement telling people with food allergies to eat at their own risk.

Question 11

Manufacturers are legally required to list "May Contain" statements.

Question 12

All guests with food allergies know to order off the menu because self-service stations offer too many potential hazards.

Question 13

Which of the following is a way to improve a self-service station?

A)Adding new food directly into existing containers.
B)Making items easy to reach.
C)Placing utensils at a nearby station.
D)Removing sneeze guards.

Question 14

Which of the following are good rules for maintaining a self-service station?

A)Including as many packaged products as possible.
B)Designating utensils for each item.
C)Answers A and B.
D)None of the above.

Question 15

Which example illustrates best practice for a self-service station?

A)Accurate signage.
B)Placing items with allergens away from those without.
C)Answers A and B.
D)None of the above.

Question 16

When Jamie adds new food into an existing container, which rule is she breaking?

A)Always clean the self service station before adding new food.
B)Never add new food near other items with allergens.
C)Designate utensils for each self-service item.
D)Do not mix new food with old food.

Question 17

Which of the following is a way to prevent cross-contact?

A)Using the same utensil for every item.
B)Using dedicated cleaning equipment.
C)Opening all packaged products.
D)Placing breads, salad dressings, and condiments on a separate station.

Question 18

It is more important to keep a self-service station clean and maintained than a work station.

Question 19

Mark has a wheat allergy. When he uses the tongs used for muffins for hard-boiled eggs, what is this an example of?

A)Cross-Contamination
B)Cross-Contact
C)Condiment Contact
D)None of the above

Question 20

Packaged foods on a self service station need to be labeled for allergens.

Question 21

When a table requests drink refills and a breadbasket refill, their server should:

A)Let them refill these items themselves.
B)Refill drinks from a pitcher and bring a new breadbasket.
C)Replace drinks and breadbasket.
D)Replace drinks and refill the existing breadbasket.