ServSafe Chapter 3: Food Allergens, Contaminants, and Food Defense

Practice questions and answers based on Chapter 3 material covering food allergens, physical and chemical hazards, and food defense protocols.

What does the R stand for in the FDA’s FIRST tool?

Report

What is an example of an action that could lead to allergenic cross-contact?

Not cleaning a work surface thoroughly before preparing an allergen-free meal.

What are three typical symptoms of anaphylaxis?

Blotchy red rash (hives), swelling of the tongue, throat and mouth, and collapse and unconsciousness.

What does the T stand for in the FDA’s FIRST tool?

Threat

What are two examples of shellfish that a customer with a shellfish allergy must avoid?

Crab and shrimp.

What must a food handler do to a cutting board after using it for raw fish before preparing an allergen-free meal?

Clean and sanitize the board.

Why should nuts and nut products be stored in a separate area from other foods?

Because nuts are one of the most common allergens.

Which specific food labels are required by regulation to clearly identify allergens on packaging?

Labels from ALL food manufacturers.

Soy is frequently a hidden ingredient in which common food item?

Burgers

To prevent the deliberate contamination of food, whom should a manager know how to contact?

Whom to contact about suspicious activity.

Wheezing and hives are common symptoms of which condition?

Food allergies.

Why should acidic foods like citrus fruit salad or tomato soup not be transported in a galvanized metal container?

It can cause chemical contamination (enriched flour is an example of a food that could safely be transported in one).

What is a twist tie found in a tossed salad considered in terms of food safety?

A physical hazard.

How can a foodservice operation best assist customers who have food allergies?

Designate a manager to answer all allergy-related questions from customers.

What type of contamination is represented by metal shavings found in a can of tomatoes?

Physical contamination.

Why must foodhandlers at off-site catered events be made aware of the ingredients in each item served?

So they can answer questions posed by patrons with food allergies.

What is the term for the accidental introduction of foreign objects, such as a piece of plastic or a caterpillar, into food?

Physical contamination.

Under what circumstances are chemicals most likely to get into food?

When they are used incorrectly.

If a guest becomes ill with vomiting and diarrhea within minutes of eating, what is the likely cause?

Chemical contamination.

When implementing a food defense program, what is the best way to protect food storage areas?

Lock them.

What is a specific physical symptom, involving the face, that could indicate a customer is having an allergic reaction?

Swollen lips

To prevent food allergens from being transferred, what should food handlers use when prepping an order?

Clean and sanitized utensils.

What is the best way for a manager to protect food from deliberate tampering?

Make it as difficult as possible for someone to tamper with it.

What is the definition of cross-contact?

Specific to allergens, it occurs when an allergen is transferred from a food or surface to the food served to the customer (e.g., using a deep fryer for both chicken and shrimp).

How can a manager ensure food has been received from a safe source as part of a food defense program?

Request delivery vehicles be locked and sealed.

Where should a sanitizer spray bottle be stored in relation to a food prep table?

Away from the prep area.

At what temperature or lower should cold food be stored to ensure safety?

$41^\circ\text{F}$ ($5^\circ\text{C}$)