Understanding Nut Allergies and Safety

Which of the following is a common symptom of a nut allergy?

• Fever

• Sneezing

• Hives

• Headache

What is the primary risk of cross-contamination in a kitchen?

• Mixing different types of nuts

• Transferring allergens to non-allergenic foods

• Cooking at high temperatures

• Using the same utensils for all foods

When reading a food label, which ingredient should someone with a nut allergy be cautious of?

• Soy lecithin

• Almond extract

• Corn syrup

• Wheat flour

Which of the following is NOT a symptom of a nut allergy?

• Itchy skin

• Swelling of the lips

• High blood pressure

• Difficulty breathing

How can you effectively communicate a nut allergy in a restaurant setting?

• Assume the chef knows about common allergies

• Inform the waiter and ask them to relay the information to the kitchen

• Only mention it if you see nuts on the menu

• Write it on a napkin and leave it on the table

Which of the following practices helps prevent cross-contamination in the kitchen?

• Using the same cutting board for all foods

• Washing hands and utensils after handling nuts

• Storing nuts in the fridge

• Cooking nuts at a high temperature

What should you look for on a food label to ensure it is safe for someone with a nut allergy?

• "Gluten-free" label

• "May contain nuts" warning

• "Organic" certification

• "Low fat" content

Which of the following is a suitable alternative for someone with a nut allergy?

• Peanut butter

• Sunflower seed butter

• Almond milk

• Hazelnut spread

What is the first step you should take if someone is having an allergic reaction to nuts?

• Give them water

• Call emergency services

• Offer them food

• Wait to see if it gets worse

Which of the following is a hidden source of nuts in food products?

• Fresh fruit

• Salad dressings

• Plain rice

• Boiled potatoes