Restaurant Server and Host Course: Food allergies and special diets

1. Question 1 of 16

   Which of these is one of Health Canada's priority food allergens?

   • ARice
   • BSesame seeds
   • CCarrots
   • DChicken
   Show answer

   Answer: B. Sesame seeds

   Health Canada's priority allergens include sesame seeds, peanuts, tree nuts, milk, eggs, fish, crustaceans and molluscs, soy, wheat and triticale, mustard and sulphites.

2. Question 2 of 16

   Which of these is also on Health Canada's list of priority food allergens?

   • APotatoes
   • BGarlic
   • CMustard
   • DCorn
   Show answer

   Answer: C. Mustard

   Mustard is one of Canada's priority food allergens, so it must be treated as seriously as peanuts or milk.

3. Question 3 of 16

   Which item on Health Canada's priority allergen list is not a food group but an added substance?

   • AVinegar
   • BSulphites
   • CSugar
   • DSalt
   Show answer

   Answer: B. Sulphites

   Sulphites are on Health Canada's priority list. They can be found in some wines, dried fruits and other foods.

4. Question 4 of 16

   Why must guests with allergies rely on what staff tell them in a restaurant?

   • AAllergy rules do not apply in Canada
   • BRestaurants are not allowed to use allergens
   • CDishes made in the kitchen do not come with an ingredient label
   • DGuests can see the full recipe printed on the bill after they order
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   Answer: C. Dishes made in the kitchen do not come with an ingredient label

   Federal labelling rules cover prepackaged food. A plate cooked to order has no label, so staff are the guest's information source.

5. Question 5 of 16

   On prepackaged foods in Canada, which gluten sources must be declared?

   • ABarley, oats, rye, triticale and wheat
   • BMilk, eggs and soy
   • CWheat only
   • DRice, corn and potatoes
   Show answer

   Answer: A. Barley, oats, rye, triticale and wheat

   Canada's labelling rules list barley, oats, rye, triticale and wheat as gluten sources that must be declared.

6. Question 6 of 16

   A guest has a shellfish allergy. Which of these is a cross-contact risk?

   • AA salad made on a freshly cleaned board
   • BFries served on a clean plate
   • CFries cooked in the same oil as breaded shrimp
   • DWater poured from a fresh jug
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   Answer: C. Fries cooked in the same oil as breaded shrimp

   Shared fryer oil can carry shellfish protein onto other foods. Ask the kitchen how each item is cooked.

7. Question 7 of 16

   What is a good question to ask every table when you take the order?

   • A"Does anyone have a food allergy we should know about?"
   • B"Does anyone not like vegetables?"
   • C"Is this a special occasion?"
   • D"Is anyone on a diet tonight?"
   Show answer

   Answer: A. "Does anyone have a food allergy we should know about?"

   Asking every table gives guests an easy way to tell you, even if they forget to mention it.

8. Question 8 of 16

   A guest asks if the pesto contains nuts and you are not sure. What should you do?

   • ATell them to try a little and see
   • BCheck the allergen information or ask the chef before answering
   • CSay it is probably fine
   • DSay no, because most pesto recipes are made without any nuts at all
   Show answer

   Answer: B. Check the allergen information or ask the chef before answering

   Never guess about allergens. Check the recipe or ask the kitchen, and tell the guest honestly if you cannot be sure.

9. Question 9 of 16

   You have entered a severe allergy in the POS. What else should you do?

   • AWrite it on the guest's receipt
   • BTell the kitchen in person as well
   • CAsk the guest to tell the cook themselves
   • DNothing, the ticket is enough
   Show answer

   Answer: B. Tell the kitchen in person as well

   A spoken warning backs up the ticket so the cooks clean surfaces and change utensils.

10. Question 10 of 16

    A dish for a guest with a nut allergy arrives with nuts sprinkled on top. What should you do?

    • APick the nuts off before serving it
    • BServe it and warn the guest about the nuts so they can pick them off
    • CScrape the top layer off in the kitchen
    • DTake it back and have the dish made again from the start
    Show answer

    Answer: D. Take it back and have the dish made again from the start

    Removing a garnish leaves traces behind. The dish must be made fresh with clean equipment.

11. Question 11 of 16

    What does a vegan guest not eat?

    • AOnly red meat
    • BAny animal products, including milk, eggs and honey
    • COnly foods that contain gluten
    • DOnly fish and seafood
    Show answer

    Answer: B. Any animal products, including milk, eggs and honey

    Vegans avoid all animal products. Vegetarians avoid meat and fish but may eat dairy and eggs.

12. Question 12 of 16

    Why does cross-contact matter for a guest with celiac disease?

    • AOnly large amounts of wheat cause problems
    • BGluten is safe once it is cooked
    • CCeliac disease only affects how food tastes, not how it is digested
    • DEven small crumbs of gluten can make them sick
    Show answer

    Answer: D. Even small crumbs of gluten can make them sick

    For people with celiac disease, tiny amounts of gluten from shared fryers, boards or toasters can cause harm.

13. Question 13 of 16

    According to Quebec's government, who is responsible for keeping restaurant customers informed about ingredients?

    • ARestaurant managers
    • BHealth inspectors
    • CFood suppliers only
    • DThe guest's doctor
    Show answer

    Answer: A. Restaurant managers

    Quebec's guidance tells allergic customers to ask restaurant managers for ingredient lists, because managers are responsible for keeping customers informed.

14. Question 14 of 16

    Which signs could mean a guest is having a severe allergic reaction (anaphylaxis)?

    • AFeeling full after a large meal
    • BA mild headache after a long day
    • CSwelling of the mouth or throat and trouble breathing
    • DSneezing once when the door opens and lets in cold air
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    Answer: C. Swelling of the mouth or throat and trouble breathing

    Swelling in the mouth or throat, trouble breathing, a tight chest and fainting are warning signs of anaphylaxis.

15. Question 15 of 16

    A guest shows signs of anaphylaxis. What should happen first?

    • AWait for the manager to decide what to do
    • BCall 911 and help the guest use their epinephrine auto-injector if they have one
    • CAsk them to go home and rest
    • DGive them a glass of water and wait
    Show answer

    Answer: B. Call 911 and help the guest use their epinephrine auto-injector if they have one

    Epinephrine should be given right away, and 911 must be called. Every minute counts.

16. Question 16 of 16

    A guest used their epinephrine auto-injector and now says they feel fine. What is true?

    • AThey can stay and finish their meal
    • BThey still need hospital care, because the medicine works only for a short time
    • CThey should take a second dose and go home
    • DNobody needs to be told, because the reaction is over and the medicine has done its job
    Show answer

    Answer: B. They still need hospital care, because the medicine works only for a short time

    Epinephrine is a short-term treatment. The person should still go to hospital for care.

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