ServSafe Allergens Practice Test — Questions and Answers

Question 1: When a restaurant guest informs you they have a food allergy, you should always follow the four “R’s.” Which of the following is not one of them?

review
refer
respond
react (Correct answer)

Correct answer: react

When a restaurant guest informs staff about a food allergy, the standard procedure involves the 'four R's': Review, Refer, Respond, and Remember. 'React' is not part of this professional protocol, as it implies an uncontrolled or emotional response. Instead, staff should follow established procedures to ensure guest safety and prevent an allergic reaction.

Question 2: One food causes 80% of all food allergy-related fatalities. Which is it?

eggs
nuts (Correct answer)
shellfish
soy

Correct answer: nuts

While many foods can cause severe allergic reactions, peanuts and tree nuts are collectively responsible for the majority of food allergy-related fatalities, particularly due to anaphylaxis. These allergies are often severe, can be triggered by very small amounts, and are prevalent in the population. Therefore, strict avoidance and careful handling are crucial for individuals with nut allergies.

Question 3: You are the only staff member in the room and notice a guest seems to be having an allergic reaction. What is your best response?

Grab a co-worker for help.
Get a manager.
Run to the kitchen and ask the chef what was in the dish that could have caused the allergic reaction.
Call 911. (Correct answer)

Correct answer: Call 911.

If a guest appears to be having an allergic reaction, especially if it seems severe (e.g., difficulty breathing, swelling), the immediate priority is to ensure their medical safety. Calling 911 provides prompt access to emergency medical services, which is critical for potentially life-threatening anaphylaxis. While informing co-workers or managers is important, it should not delay calling for professional medical help.

Question 4: A guest is allergic to eggs. Which food will likely be a problem for them?

lecithin
flour
mayonnaise (Correct answer)
whey

Correct answer: mayonnaise

Mayonnaise is an emulsion primarily made from egg yolks, oil, vinegar or lemon juice, and seasonings. Therefore, a person with an egg allergy would need to avoid mayonnaise and any dishes containing it. Other options like flour, whey, or lecithin (often soy-derived) are not inherently problematic for an egg allergy.

Question 5: How many people in the United States have food allergies?

15 million (Correct answer)
5 million
25 million
10 million

Correct answer: 15 million

According to various health organizations and studies, approximately 15 million Americans have food allergies. This significant number highlights the widespread nature of food allergies and the importance of food service establishments being prepared to accommodate guests with these conditions.

Question 6: Food allergies typically occur how soon after ingestion?

a few minutes to several hours (Correct answer)
the reaction time is different for everyone
12-24 hours later
immediately

Correct answer: a few minutes to several hours

Allergic reactions to food can manifest very quickly, sometimes within minutes of ingestion, but they can also be delayed, appearing several hours later. This variability means that staff should remain vigilant even after a guest has consumed a meal, as symptoms may not be immediate. The timing depends on the individual, the food, and the severity of the allergy.

Question 7: Which of the following is not considered one of the “big 8” of allergy-producing foods?

honey (Correct answer)
tofu
shrimp
salmon

Correct answer: honey

The 'Big Eight' major food allergens recognized by the FDA are milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. These eight foods account for about 90% of all food allergic reactions. Honey, while a food product, is not categorized as one of these major allergens.

Question 8: A guest orders Pesto Primavera. You would avoid serving this dish to them if you knew that they had which type of allergy?

tree nut (Correct answer)
peanut
egg
soy

Correct answer: tree nut

Traditional pesto sauce, a key component of Pesto Primavera, is typically made with pine nuts, which are a type of tree nut. Therefore, a guest with a tree nut allergy would need to avoid this dish. While some variations might use other nuts or seeds, the classic preparation makes it a high-risk item for someone with a tree nut allergy.

Question 9: Caesar dressing would typically be considered a safe-choice item for a person with which type of food allergy?

fish
milk
wheat (Correct answer)
egg

Correct answer: wheat

Traditional Caesar dressing typically contains ingredients like egg yolks, olive oil, lemon juice, Worcestershire sauce, garlic, Dijon mustard, and Parmesan cheese. It does not inherently contain wheat, making it a safe choice for someone with a wheat allergy. However, it often contains anchovies (fish), Parmesan cheese (milk), and egg yolks, which are common allergens.

Question 10: Though any food can cause a person to have a severe allergic reaction, four foods in particular are often the cause of anaphylaxis. Which of the following is not one of these four foods?

wheat (Correct answer)
shellfish
tree nuts
peanuts

Correct answer: wheat

While wheat is one of the 'Big Eight' allergens and can cause severe reactions, the four foods most commonly associated with anaphylaxis (a severe, potentially life-threatening allergic reaction) are peanuts, tree nuts, milk, and shellfish. These four account for a disproportionately high number of severe reactions and fatalities.

Question 11: Who should know possible allergens present in a dish that is served in a restaurant?

kitchen staff, service staff, and manager on duty (Correct answer)
kitchen staff and manager on duty
service staff and manager on duty
kitchen staff and service staff

Correct answer: kitchen staff, service staff, and manager on duty

Effective management of food allergies requires a collaborative effort from all restaurant personnel. Kitchen staff must know ingredients and prevent cross-contact, service staff must communicate with guests and the kitchen, and managers must oversee the entire process, handle escalated issues, and ensure proper training and protocols are followed. This comprehensive approach ensures guest safety.

Question 12: Which of the following is usually not a definite indicator of an allergic reaction to food?

shortness of breath
hives
swelling of the tongue and throat
headache (Correct answer)

Correct answer: headache

Common symptoms of an allergic reaction to food include hives, swelling (especially of the face, lips, tongue, or throat), shortness of breath, wheezing, dizziness, vomiting, and diarrhea. While a headache can occur with various conditions, it is not a typical or definite indicator of an acute allergic reaction to food, especially compared to the more immediate and visible symptoms listed.

Question 13: How many foods can cause allergic reactions?

8
over 160 (Correct answer)
nearly 100
25

Correct answer: over 160

Although the 'Big Eight' allergens account for the vast majority of food allergy reactions, any food can potentially cause an allergic reaction in a susceptible individual. Medical and scientific research indicates that over 160 different foods have been identified as potential allergens. This highlights the complexity of food allergies beyond the most common ones.

Question 14: A peanut butter sandwich would be the worst food choice for a child with these allergies.

milk and nuts
soy and nuts
nuts and wheat (Correct answer)
milk and eggs

Correct answer: nuts and wheat

A peanut butter sandwich inherently contains peanuts (a type of nut) and is typically made with bread, which contains wheat. Therefore, a child with both nut and wheat allergies would find this food choice to be extremely problematic and unsafe, as it contains two major allergens they must avoid.

Question 15: One way to minimize the activation of food allergies in customers is ____.

use different equipment to prepare dishes with different ingredients (Correct answer)
wear a head covering
wash hands before preparing food
refrain from working when ill

Correct answer: use different equipment to prepare dishes with different ingredients

To minimize the activation of food allergies, preventing cross-contact is crucial. Using separate cutting boards, utensils, fryers, and prep areas for allergen-containing foods and allergen-free foods significantly reduces the risk of transferring allergens. This practice ensures that a dish intended to be allergen-free remains safe for the guest.

Question 16: According to Federal law, a food label must include allergen ingredients if ____.

it contains nuts or eggs
it contains an allergen and will not be cooked before serving
it contains any possible food allergen
it contains any of the “Big Eight” food allergens (Correct answer)

Correct answer: it contains any of the “Big Eight” food allergens

The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 mandates that food labels clearly identify the presence of any of the 'Big Eight' major food allergens. This law applies to packaged foods regulated by the FDA and helps consumers with allergies make informed and safe food choices.

Question 17: It is the responsibility of service staff to do which of the following?

Be knowledgeable about menu item ingredients.
All of these are correct. (Correct answer)
Be aware of symptoms of an allergic reaction to food.
Be able to suggest alternatives to allergy-causing dishes.

Correct answer: All of these are correct.

Service staff play a critical role in food allergy safety. They must be knowledgeable about menu ingredients to answer guest questions, be aware of allergic reaction symptoms to act quickly if needed, and be able to suggest safe alternatives to accommodate guests with allergies. All these responsibilities contribute to a safe dining experience.

Question 18: A food item does not have to be labeled with food allergens if ____.

it has a common name
it is produced on site for retail sale
it has no artificial ingredients, like preservatives
it contains only one ingredient (Correct answer)

Correct answer: it contains only one ingredient

The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires labels to declare major food allergens. However, if a food item consists of only one ingredient (e.g., a bag of plain peanuts, a carton of milk), the ingredient itself is the allergen, and no separate 'contains' statement is typically needed as it's self-evident. This exception simplifies labeling for single-ingredient foods.

Question 19: A server is not required to tell a customer the ingredients of a dish in which scenario?

none of these (Correct answer)
The dish contains a secret ingredient that is part of a trademark.
The ingredients of the dish are considered common knowledge.
The dish is a simple menu item.

Correct answer: none of these

Servers are always required to provide accurate ingredient information to customers, especially when asked about allergens. There are no scenarios where a server is exempt from this responsibility, even for secret ingredients, common knowledge dishes, or simple menu items, as a guest's health and safety depend on this information.

Question 20: Which of these is not true about food allergies and customer service?

Food allergens can cause death.
Food handlers who work off-site are not required to answer questions about food ingredients and allergies. (Correct answer)
Food containing possible allergens should be prepared with different utensils and equipment.
It is the responsibility of kitchen staff to make sure allergen-containing food is kept separate from other food all through the preparation process.

Correct answer: Food handlers who work off-site are not required to answer questions about food ingredients and allergies.

This statement is false. All food handlers, regardless of whether they work on-site or off-site (e.g., catering, food trucks), have a responsibility to be knowledgeable about ingredients and to answer questions regarding food allergies. The safety of the customer is paramount, and this responsibility extends to anyone involved in food preparation and service.

ServSafe Allergens Practice Test

When a restaurant guest informs you they have a food allergy, you should always follow the four “R’s.” Which of the following is not one of them?

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