ServSafe- Food Allergens & TCS Foods

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

• Green beans dressed with olive oil and garlic

• Smoked salmon wrapped in a lettuce leaf

• Multigrain bread made with wheat

• Melon slices wrapped with prosciutto (ham)

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

• Parasites

• Chemical contamination

• Allergic reaction

• Biological toxins

What should food handlers do to prevent food allergens from being transferred to food?

• Store cold food at 41* or lower

• Use clean and sanitized utensils when prepping the order

• Cook food to the appropriate minimum internal temperatures

• Label chemical containers correctly

What's the best way for a waiter NOT to handle food allergies?

• Suggest items that do not contain the food customer is allergic to

• Ignore customer allergy and have him/her order what you want to serve

• Make sure to know all ingredients in a dish

• Describe dishes fully, including "secret" ingredients

Which item(s) is one of the big 8 allergens or may contain one of those eight common allergens.Choose all the apply.

• Rice flour

• Scrambled eggs

• Wheat bread

• Hot dogs

Is cheese a TCS food?

• Uses an outdated or non-authoritative practice (Food Allergens)

• No

• Yes

• Omits a required verification before proceeding (Food Allergens)

Which of the following is a TCS food?

• Peanut Butter

• Cooked green beans

• Banana

• Sugar

What does TCS stand for?

• Time and Temperature controlled for safety

• Take control for safety

• Temperature controlled for safety

• Time controlled for standing

Are eggs a TCS food?

• Applies a rule from the wrong operational step (Food Allergens)

• Confuses two related requirements for this topic (Food Allergens)

• Yes

• No

Is Shrimp a TCS food?

• No

• Omits a required verification before proceeding (Food Allergens)

• Yes

• Applies a rule from the wrong operational step (Food Allergens)