Which of the following pairs an allergen with a common hidden source correctly?
a.Peanuts -- a risk in whole roasted peanuts and nowhere else on a menu
b.Eggs -- a risk in boiled eggs but not in batters or mayonnaise
c.Soy -- found in many sauces, dressings, and processed foods
d.Fish -- never hidden in Worcestershire sauce, Caesar dressing, or tapenade
Explanation
Soy is a hidden allergen in many sauces, dressings, marinades, and processed foods, so staff must read labels. The other three are false: eggs also hide in mayonnaise, baked goods, and batters, fish appears as anchovy in Worcestershire sauce, Caesar dressing, and most olive tapenade, and peanuts turn up in oils, sauces, and desserts far beyond the roasted nut itself.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- 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:
- A busy kitchen wants to reduce allergen cross-contact. Which system helps servers and cooks flag allergen orders clearly?
- 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?
- When responding to a contamination event such as a boil-water advisory or a sewage backup, the manager's priority is to:
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review