ServSafe Pt5 - Cross-Contamination & Allergies

Multiple Choice

Which of the following is a recommended practice to prevent cross-contamination when handling towels in a food service setting?

• Store towels for cleaning food spills in a sanitizer solution.

• Use towels intended for cleaning food spills for other purposes.

• Store towels in apron or uniform pockets.

• Use the same towel for cleaning different surfaces.

Open Ended

What is wrong with the image on the previous slide?

Open Ended

What are some common ways cross-contamination can occur in a food service environment, and why is it important to prevent it?

Multiple Choice

Why is it important to store utensils and equipment that touch food at least six inches (15 centimeters) off the floor?

• To prevent cross-contamination from the floor

• To make cleaning easier

• To keep items organized

• To avoid pests

Multiple Select

Which of the following are correct practices for storing chemicals and cleaning supplies?

• Store chemicals in their original containers

• Label chemicals transferred to new containers

• Store chemicals near food

• Store cleaning supplies in the designated storage area

Open Ended

What is wrong with storing food on the same shelf as chemicals or cleaning supplies?

Open Ended

Explain how improper disposal of mop water can lead to cross-contamination in a food service environment.

Open Ended

Explain why these two situations cause cross-contamination.

Multiple Select

Which situation can cause cross-contamination?

From the previous slide

• Ice bucket stored on the floor

• Utensils stored handles down

Open Ended

How does this show cross-contamination?

Multiple Choice

If you discover cross-contamination, what are two actions you should take according to the guidelines?

• Do your best to fix the problem and inform a higher up

• Ignore the problem and continue working

• Clean the area and use the contaminated food

• Throw away all food in the storage area

Open Ended

Why is it important to ask your manager what to do if you find a contaminated item in storage?

Open Ended

What is cross-contact and why is it dangerous for people with food allergies?

Multiple Choice

Which of the following is NOT one of the Big Nine food allergens?

• Milk

• Eggs

• Rice

• Peanuts

Open Ended

List the big 9 allergens.

Multiple Select

Which food item(s) in the images contain a Big Nine allergen?

• Cottage cheese

• Lettuce

• Lobster

• Both cottage cheese and lobster

Open Ended

Which food items on the previous slide contain a big nine allergen? What is the allergy?

Open Ended

Describe the steps staff should take to communicate a special allergen order to the kitchen.

Multiple Choice

Which of the following is NOT a recommended practice when serving customers with food allergies?

• Confirm the allergen special order verbally with the customer.

• Deliver the allergen special order first, separately.

• Serve the allergen special order with other regular orders.

• Have another server or manager deliver the allergen special order.

Multiple Choice

Is it safe to prepare chicken for a guest with a shellfish allergy in a fryer that is also used for shrimp?

• Yes, as long as the fryer is cleaned regularly.

• No, because of the risk of cross-contact.

• Yes, if the chicken is cooked at a higher temperature.

• No, unless the fryer is used only for chicken.

Open Ended

List two steps you should take when checking deliveries to prevent cross-contact for customers with food allergies.

Multiple Choice

Which actions should be taken to correctly prepare an allergen special order?

• Check the ticket and verbally confirm the order with the server.

• Check written recipes and ingredient labels for the allergen.

• Follow recipes and prevent cross-contact.

• All of the above.

Open Ended

What are the immediate steps you should take if cross-contact happens while preparing food for a customer with allergies?

Multiple Choice

Melissa is a server. Her customer is allergic to tree nuts. In the kitchen, she notices almonds sprinkled on the salad her customer ordered. What should she do?

• Pick the almonds off the salad and serve it with the nuts on the side.

• Serve the salad and explain that there are nuts on it.

• Pick the almonds off the salad and serve it.

• Set the salad aside and tell her manager.

Multiple Select

Louis is getting ready to cook an order for a guest with a soy allergy. What should he do?

• Cook the food to a higher temperature than normal.

• Get freshly cleaned and sanitized equipment.

• Apply hand sanitizer to his hands.

• Prepare the meal normally.

Open Ended

Reflecting on what you learned today, what is one practice you will implement to prevent cross-contamination of food in your daily routine?

Multiple Choice

What is one important step you should take to prevent cross-contamination when using towels in a food service environment?

• Store towels for cleaning food spills in a sanitizer solution.

• Use towels intended for cleaning food spills for other purposes.

• Store towels in apron or uniform pockets.

• Use the same towel for cleaning and drying hands.