Contamination & Hygiene第 104 / 240 题
A guest with a shellfish allergy orders a pasta dish. The kitchen cooks the pasta in the same water previously used to boil shrimp. What is the risk?
a.No risk, because the shrimp were removed
b.No risk, because boiling destroys allergens
c.Only a physical hazard
d.Allergen cross-contact — shrimp protein remains in the water and can cause a reaction
解析
Boiling does not destroy allergen proteins, so pasta cooked in shrimp water carries shellfish allergen and can trigger a severe reaction. For an allergen order, fresh water, clean pots, and clean utensils must be used. Removing the visible shrimp does not remove the dissolved protein.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- A cook wears the same pair of single-use gloves to handle raw fish and then to plate a cooked, ready-to-eat dish. What is wrong?
- When should single-use gloves be changed?
- Which foodborne pathogen is most associated with infected workers who fail to wash their hands after using the restroom, and spreads easily through ready-to-eat food?
- A worker sneezes into their hand while at the prep table. What must they do before continuing to work?
- To prevent cross-contamination, a kitchen uses color-coded cutting boards. Which practice is correct?
- A manager finds a worker with long, unrestrained hair leaning over an open pot of soup. What is the immediate concern?