Restaurant Server and Host Course (US): Food allergies and dietary needs

1. Question 1 of 17

   How many major food allergens does the FDA recognize in the United States?

   • AFourteen
   • BNine
   • CSix
   • DTwelve
   Show answer

   Answer: B. Nine

   The FDA recognizes nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

2. Question 2 of 17

   Which food became the ninth major food allergen in the US?

   • ACorn
   • BMustard
   • CSesame
   • DCelery
   Show answer

   Answer: C. Sesame

   The FASTER Act made sesame the ninth major food allergen, effective January 1, 2023.

3. Question 3 of 17

   Which list contains only major food allergens recognized by the FDA?

   • AFish, tomatoes, peanuts, chicken
   • BEggs, onions, soybeans, corn
   • CMilk, rice, garlic, sesame
   • DMilk, peanuts, wheat, sesame
   Show answer

   Answer: D. Milk, peanuts, wheat, sesame

   Milk, peanuts, wheat and sesame are all on the FDA list. Rice, garlic, onions, corn, tomatoes and chicken are not.

4. Question 4 of 17

   What is the FDA Food Code?

   • AA menu labeling app
   • BA federal law that every restaurant must post
   • CA model code that state and local agencies can adopt for restaurants and stores
   • DA list of approved recipes
   Show answer

   Answer: C. A model code that state and local agencies can adopt for restaurants and stores

   The FDA Food Code is a model for food safety at retail and food service. State, local, tribal and territorial agencies decide whether and which edition to adopt.

5. Question 5 of 17

   What did the 2022 FDA Food Code add about allergens in unpackaged food?

   • ABanning sesame from restaurants
   • BInforming customers in writing about major allergens that are ingredients
   • CAllowing servers to guess ingredients
   • DRequiring all menus to be printed in color
   Show answer

   Answer: B. Informing customers in writing about major allergens that are ingredients

   The 2022 edition added written notification to consumers of major food allergens as ingredients in unpackaged food, and allergen labeling for self-serve bulk food.

6. Question 6 of 17

   Why might the allergen rules in one state differ from those in another?

   • AAllergen rules apply only in large cities
   • BStates and local agencies adopt different Food Code editions and may add their own rules
   • CAllergen rules are set by each restaurant chain
   • DOnly the federal government makes restaurant rules
   Show answer

   Answer: B. States and local agencies adopt different Food Code editions and may add their own rules

   Restaurant oversight is mainly a state and local job. FDA tracks which Food Code edition each state has adopted, and some states add their own allergen laws.

7. Question 7 of 17

   In Massachusetts, what must menus and menu boards include?

   • AA list of every ingredient in every dish
   • BA picture of each allergen
   • CA notice asking guests to tell their server about any food allergy before ordering
   • DThe chef's phone number
   Show answer

   Answer: C. A notice asking guests to tell their server about any food allergy before ordering

   Massachusetts requires a menu notice asking customers to inform the server about food allergies before they order.

8. Question 8 of 17

   In Massachusetts, who must have allergen awareness training and be on site during all operating hours?

   • AEvery guest with an allergy who eats at the restaurant
   • BOnly the dishwasher
   • CA health inspector
   • DThe permit holder or the designated person in charge
   Show answer

   Answer: D. The permit holder or the designated person in charge

   The person in charge must be trained, be on site whenever the restaurant is open, and train other staff according to their duties.

9. Question 9 of 17

   In Illinois, which restaurant workers must complete allergen awareness training within 30 days of employment?

   • AOnly delivery drivers
   • BEvery server and host on the floor
   • COnly the restaurant owner
   • DCertified food protection managers
   Show answer

   Answer: D. Certified food protection managers

   Illinois requires certified food protection managers in high-risk (Category I) restaurants to take allergen awareness training within 30 days of starting and every three years after that.

10. Question 10 of 17

    A guest says, "I have a peanut allergy." What should you do first?

    • ASuggest they eat somewhere else
    • BTell them nothing on the menu has peanuts, without checking the recipes
    • CTake it seriously and check the ingredients of the dishes they want
    • DAsk for a doctor's note
    Show answer

    Answer: C. Take it seriously and check the ingredients of the dishes they want

    Treat every allergy as serious and never guess. Check the recipe information or ask the kitchen or manager before you confirm a dish.

11. Question 11 of 17

    How should a server tell the kitchen about a guest's allergy?

    • AMention it only if the guest asks twice
    • BWrite it on a napkin and leave it at the pass
    • CTell the host and hope it gets passed on
    • DUse the POS allergy note on that seat and also tell the cook or kitchen manager directly
    Show answer

    Answer: D. Use the POS allergy note on that seat and also tell the cook or kitchen manager directly

    Use two channels: an allergy flag on the ticket and a direct word with the kitchen. This makes it hard for the message to be missed.

12. Question 12 of 17

    What is cross-contact?

    • AWhen two servers take the same table
    • BWhen hot and cold food touch on a plate
    • CWhen an allergen gets into a food that should be free of it, for example from shared oil or utensils
    • DWhen a guest changes their order
    Show answer

    Answer: C. When an allergen gets into a food that should be free of it, for example from shared oil or utensils

    Cross-contact happens when an allergen moves into another food. Shared fryer oil, cutting boards, tongs and garnishes are common causes.

13. Question 13 of 17

    A guest with a shellfish allergy wants fries. The fries are cooked in the same oil as shrimp. What should you tell them?

    • AThat fries are always safe because they are potatoes
    • BThat the fries share oil with shrimp, so may contain shellfish
    • CThat the high heat of the fryer removes any allergens from the oil
    • DNothing, because fries are not on the allergen list
    Show answer

    Answer: B. That the fries share oil with shrimp, so may contain shellfish

    Shared fryer oil can carry allergens into other foods. Give guests the facts so they can decide safely.

14. Question 14 of 17

    A guest says they avoid gluten. The kitchen cannot promise that a dish has no gluten cross-contact. What should you say?

    • ASay gluten is not a real issue
    • BTell them to order anything and pick out the bread
    • CSay it is 100% gluten-free
    • DExplain honestly what the dish contains and what the kitchen can and cannot promise
    Show answer

    Answer: D. Explain honestly what the dish contains and what the kitchen can and cannot promise

    Never promise more than the kitchen can deliver. Honest information lets the guest decide.

15. Question 15 of 17

    Why is it useful to ask whether a guest's request is an allergy or a preference?

    • AAllergies are not the restaurant's concern
    • BAn allergy needs extra steps to prevent cross-contact; a preference usually does not
    • CPreferences are charged extra
    • DSo you can refuse the order
    Show answer

    Answer: B. An allergy needs extra steps to prevent cross-contact; a preference usually does not

    Both deserve respect, but an allergy needs the full allergy process in the kitchen. Asking politely helps the kitchen take the right steps.

16. Question 16 of 17

    A guest who said they have a nut allergy starts having trouble breathing after eating. What should you do?

    • ACall 911 right away and alert your manager
    • BGive them a discount on the meal
    • CWait to see if it passes
    • DOffer them a glass of water and check back in ten minutes
    Show answer

    Answer: A. Call 911 right away and alert your manager

    Trouble breathing after eating can be a severe allergic reaction. Call 911 at once and get your manager; follow your restaurant's emergency steps.

17. Question 17 of 17

    In a Massachusetts restaurant, where must the allergen awareness poster be displayed?

    • AOnly in the restrooms
    • BInside the walk-in cooler, next to the allergen shelf
    • CProminently in the employee work area
    • DOn the outside door
    Show answer

    Answer: C. Prominently in the employee work area

    Massachusetts requires an allergen awareness poster, listing the major allergens, to be displayed in the employee work area.

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