As of the Food Code's 2022 edition, which allergen was added to the list of major food allergens a manager's system must account for?
A. Sesame
B. Corn
C. Garlic
D. Sulfites
Source: Food Code Ch. 3, Part 3-6 (Food Allergens, 2022 edition)
For a self-service salad bar or bulk-bin display, what allergen-related policy should a manager put in place?
A. Labeling items that contain major allergens and using separate serving utensils per item to reduce cross-contact risk for self-service guests
B. No labeling or utensil policy is needed for self-service areas
C. A single shared utensil for the entire self-service area to save on dishwashing
D. Labeling only items priced above a certain amount
Source: Food Code Ch. 3, Part 3-6 (On-Premises Labeling, Self-Service)
A kitchen station regularly prepares both a gluten-containing pasta dish and a gluten-free pasta dish using the same pots and strainers. What system change should the manager consider?
A. Designating separate, dedicated equipment (pots, strainers, cooking water) for gluten-free preparation, or a validated cleaning procedure between uses that reliably removes gluten residue
B. Rinsing the strainer briefly with cold water between uses and considering it sufficient
C. Trusting that boiling water sanitizes away all gluten residue automatically
D. No system change is needed since gluten is not one of the nine major allergens
Source: Food Code Ch. 3, Part 3-3 (Preventing Contamination — Allergen Stations)
A guest who disclosed a shellfish allergy is served a dish later found to contain shrimp stock. What should the manager's immediate response include?
A. Immediately remove the dish, alert the guest and monitor for any reaction, be prepared to call emergency services if symptoms appear, and investigate how the disclosed allergy was not accounted for
B. Say nothing to the guest unless they notice on their own
C. Simply apologize with no further investigation into how the error occurred
D. Wait until the end of the guest's meal to mention the issue
Source: Food Code Ch. 2, Part 2-1 (Supervision) — Corrective Action
Which of the following satisfies the Food Code's written notification requirement for unpackaged food containing major allergens?
A. A posted sign or menu notation advising guests to inform their server of any food allergies before ordering
B. A staff member's personal memory of which dishes contain allergens, with nothing in writing
C. A note in the kitchen not visible to guests or servers
D. No written communication of any kind, since the requirement only applies to prepackaged food
Source: Food Code Ch. 3, Part 3-6 (Written Allergen Notification)
