Why should a food handler treat a customer’s stated food allergy seriously, even if it seems minor?
A. An allergic reaction can range from mild to severe and even life-threatening, and kitchen staff cannot know in advance how serious a customer’s reaction could be
B. All food allergies are guaranteed to be mild
C. Only peanut allergies are ever serious
D. Allergies are the same as personal food dislikes and don’t need special handling
Source: FDA Food Code Ch. 3, Part 3-6
The "shellfish" major allergen category generally includes which of these?
A. Crustaceans, such as shrimp, crab, and lobster
B. All fish and shellfish combined into one single, undivided allergen category
C. Only fish with fins
D. Only freshwater fish
Source: FDA Food Code Ch. 3, Part 3-6
Under §509.039, a food service establishment manager must pass an approved food protection test and receive certification within how many days of being hired as manager?
A. 60 days
B. 90 days
C. 30 days
D. There is no deadline
Source: Fla. Stat. §509.039 — manager certification deadline; https://www.flsenate.gov/Laws/Statutes/2025/509.039
Under the Food Code 2022 edition, what is newly required regarding notifying consumers about major allergens in unpackaged food?
A. Written notification of major allergens is now required for unpackaged food
B. No notification of any kind is required for unpackaged food
C. Only verbal notification is prohibited for unpackaged food
D. Notification is required only for packaged food, never for unpackaged food
Source: FDA Food Code Ch. 3, Part 3-6
Which of the five key public health interventions specifically relates to informing customers about risks tied to what they are ordering, such as allergen content or consuming raw or undercooked animal-derived foods?
A. The consumer advisory
B. Employee health controls
C. Controlling hands as a vehicle of contamination
D. Time and temperature parameters for controlling pathogens
Source: FDA Food Code Ch. 3, Part 3-6
