Question 1

A great way to store allergen special order foods is in a designated area for allergen-free foods.

Accepted Answer

A great way to store allergen special order foods is in a designated area for allergen-free foods.
Keeping a storage section for foods without the Big 8 as ingredients reduces the risk of cross-contact. Keeping foods stored in an organized way protects your guest's health.

Question 2

Which food would NOT be stored in the designated allergen special order food section?

Accepted Answer

Shellfish and crab would not be stored in the designated allergen special order food section.
Shellfish allergies tend to be one of the most severe allergies. Cross-contact between shellfish and other products at your operation could result in anaphylaxis for an unsuspecting guest.

Question 3

What item would be could NOT be stored with foods that contain Big 8 allergens?

Accepted Answer

Gluten-free cookies could NOT be stored with foods that contain the Big 8 allergens.
Ideally, foods for allergen special orders should be stored away from regular foods. Cross-contact could expose gluten, wheat, or other allergens to gluten-free foods.

Question 4

Which foods should be stored separately as allergen special order food?

Accepted Answer

Wheat-free brownies should be stored separately as allergen special order food.
Separating foods specifically for allergen special orders protects your guests. Cross-contact with other baked goods could expose wheat-free brownies to dairy, tree nuts, or wheat.

Question 5

Which items would be stored in an allergen special order section?

Accepted Answer

Gluten-free cookies would be stored in an allergen special order section.
Ideally, foods that do not contain the Big 8 should be stored separately. Cross-contact is a risk even when foods are in storage and any contact makes the foods unsafe for your guests.

Question 6

When cleaning allergen storage areas, you should:

Accepted Answer

Clean allergen storage areas thoroughly.
Cleaning is important everywhere in your operation because cross-contact and cross-contamination can happen anywhere. Use spray bottles of cleaner, rinse, and sanitizer with disposable paper towels.

Question 7

What should you use to clean allergen storage areas?

Accepted Answer

When you clean allergen storage areas use spray bottles and disposable paper towels.
Traditional buckets and cloth towels spread food proteins across surfaces. Food proteins can stay on the cloth or the bucket itself and be carried all over the kitchen.

Question 8

Why might an operation mark equipment as clean with time stamped stickers?

Accepted Answer

An operation might mark equipment as clean with time stamped stickers to signal that it is safe for allergen special orders.
If equipment is shared between regular and allergen special orders, proper equipment cleaning is key. While some equipment, like a waffle iron, cannot be used for both regular orders and allergen special orders, other equipment can be made safe through thorough cleaning and sanitizing.

Question 9

Careful cleaning of the kitchen can help prevent what?

Accepted Answer

Careful cleaning of the kitchen can help prevent cross-contact and cross-contamination.
Cross-contact is when two foods mix proteins and small amounts of each food are found in the other. Cross-contamination is the spread of disease-causing organisms. These can both be prevented with diligence and cleaning.

Question 10

In the kitchen it is usually too busy to make cleaning a priority.

Accepted Answer

It is never too busy in the kitchen to make cleaning a priority.
Cleaning is the best defense against cross-contact and cross-contamination. Without it a guest with food allergies could be endangered

Question 11

Allergen special orders should be prepared:

Accepted Answer

Allergen special orders should be prepared separately from regular orders.
Allergen special orders cannot be prepared with regular orders because of the risk of cross contamination. Any tools used for both kinds of orders, as well as the station the food is prepared on must be thoroughly cleaned.

Question 12

Cleaning is extremely important in both the front and the back of the house.

Accepted Answer

Cleaning is extremely important in both the front and the back of the house.
Cross-contamination and cross-contact can be prevented with proper cleaning. This is why it is always a priority all over the operation.

Question 13

If an allergen food protein is present on a piece of equipment, what happens to all the foods that touch that equipment?

Accepted Answer

When an allergen food protein is on a piece of equipment, cross-contact will occur with all of the food that touches that equipment.
Amounts of food small enough to be invisible are enough to trigger an allergic reaction. Any time equipment is used to prepare an allergen special order, it must be cleaned to remove lingering food proteins.

Question 14

What should you use to clean the kitchen and prep areas?

Accepted Answer

Use spray bottles and paper towels to clean the kitchen and prep areas.
Spray bottles of cleaner, rinse, and sanitizer with disposable paper towels are the preferred method of cleaning all over the operation. Traditional buckets with cloth towels spread food protein across the kitchen.

Question 15

What is the risk in using regular cloths to clean?

Accepted Answer

There is a risk of spreading food proteins around when using regular cloths.
Food proteins on regular cloths can be spread around the kitchen, increasing the risk of cross-contamination. This is why disposable cloths are preferable.

Question 16

Which answer is a physical boundary to prevent contact when cooking allergen special order food on a grill?

Accepted Answer

Aluminum foil is a physical boundary to prevent contact when cooking allergen special order food on a grill.
Aluminum foil prevents the allergen special order food from touching the grill. This way it can be on the grill at the same time as regular orders.

Question 17

It is okay to cook all foods in the same fryer.

Accepted Answer

It is NOT okay to cook all foods in the same fryer.
The fryer is an example of equipment that cannot be shared between regular and allergen special orders. Any amount of allergen in the fryer could cause allergic reactions in guests. Other equipment that cannot be shared includes the waffle iron, colander, and meat slicer.

Question 18

What equipment cannot be shared by allergen special orders and regular orders?

Accepted Answer

Fryers cannot be shared by allergen special orders and regular ones.
An allergen in the fryer would mean that all food coming out of the fryer would be cross-contacted with that allergen. An alternative frying method is having a pot of oil on the stove exclusively for allergen special orders.

Question 19

Which of the following are examples of equipment that cannot be entirely cleaned of allergens?

Accepted Answer

Waffle irons, toasters, and colanders cannot be entirely cleaned of allergens.
These items could never be cleaned in a way that would make them 100% safe for allergen special orders. In many operations, this means there is a duplicate set of these items for allergen special orders.

Question 20

Choose the best policy for using utensils on allergen special orders.

Accepted Answer

Use color-coded utensils for allergen special orders.
When possible, having a second set of utensils that are color-coded for allergen special orders is ideal. In situations where this is not possible, utensils should be cleaned using the dishwasher.

Quiz 4: Allergies Intolerances: Kitchen and Preparation