Contamination & AllergensQuestion 73 of 320
A busy kitchen wants to reduce allergen cross-contact. Which system helps servers and cooks flag allergen orders clearly?
a.Serving allergen orders last
b.Hiding the allergen information from cooks
c.Using a clear communication system such as allergen flags, special tickets, or verbal confirmation from front to back of house
d.Letting each cook decide on their own
Explanation
A clear communication system, such as marked tickets, allergen flags, or verbal confirmation between servers and kitchen, ensures everyone knows an order must be allergen-safe. Serving last, hiding information, or leaving it to individual judgment increases the chance of a mistake that could harm an allergic guest.
Practice all 320 questions free — no signup required.
Related questions on this topic
- A manager receives a shipment of fresh fish. Which sign indicates the fish should be REJECTED due to possible contamination or spoilage?
- A guest with a milk (dairy) allergy orders a dish. Which of these hidden ingredients could still contain milk and cause a reaction?
- During receiving, a manager should measure the temperature of cold TCS deliveries and reject them if they arrive above:
- Which of the following pairs an allergen with a common hidden source correctly?
- A cook drops a metal scouring pad near the prep area and a piece breaks off into a pot of sauce unnoticed. This is a source of:
- A guest informs the server of a crustacean shellfish allergy. Which item must be avoided?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review