The Big 9
What are the 9 major food allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
What is cross-contamination? A: When an allergen is accidentally transferred from one food, surface, utensil, or piece of equipment to another food.
When an allergen is accidentally transferred from one food, surface, utensil, or piece of equipment to another food.
What ingredient in many baked goods can indicate a milk allergen?
Butter
What should you do if a customer shows signs of a severe allergic reaction?
Get emergency medical help immediately and follow the establishment's emergency procedures.
What is the main difference between a food allergy and a food intolerance?
An allergy involves the immune system; an intolerance generally does not.
Which major allergen is commonly found in peanut butter?
Peanuts
A student cuts bread on a cutting board and then uses the same board to cut fruit without cleaning it. What could happen?
Allergen cross-contact could occur.
A student orders a dish containing soy sauce. Which major allergen might be hidden in the sauce?
Soy
What symptoms could indicate a serious allergic reaction?
Difficulty breathing, swelling, wheezing, hives, dizziness, or loss of consciousness.
True or False: A person with lactose intolerance is necessarily allergic to milk.
False
Which two allergens are commonly found in many breads, cakes, and pasta products?
A: Wheat and eggs (depending on the product).
Why should cooks wash their hands before preparing food for a customer with a food allergy?
A: To prevent allergen residue from being transferred to the food.
A soup contains a creamy ingredient. What hidden allergen might you need to investigate?
Milk
What should you NEVER tell a customer experiencing an allergic reaction?
That they should simply "wait and see" or that the reaction isn't serious.
Someone develops gas and bloating after consuming milk but does not experience hives or breathing problems. What might this suggest?
Lactose intolerance.
Which allergen was added to the FDA's list of major food allergens in 2023?
Sesame.
Why isn't simply removing the allergen from a finished dish always enough?
A: The allergen may already have contaminated the food, utensils, equipment, or surfaces.
Why should food workers read ingredient labels even if they have prepared the recipe before?
Ingredients and formulations can change, so the product may contain a different allergen than expected.
What is anaphylaxis?
A severe, potentially life-threatening allergic reaction that requires immediate medical attention.
Why can a person with a food allergy have a reaction after eating only a tiny amount of the allergen?
The immune system can react strongly even to a very small amount.
A customer says they are allergic to tree nuts. Which of these should you investigate carefully: almonds, coconut, or both? A: Almonds are a tree nut; coconut has a different regulatory classification, but the customer's specific allergy and medical guidance should be respected.
Almonds are a tree nut; coconut has a different regulatory classification, but the customer's specific allergy and medical guidance should be respected.
A knife used to spread peanut butter is washed quickly but still has residue on it. It is then used to prepare an allergy-safe sandwich. What is the problem?
The knife could cause allergen cross-contact, so proper cleaning and sanitizing are required before reuse.
A customer with a wheat allergy orders a sauce. Why should the chef investigate the sauce's ingredients instead of assuming it is safe?
Wheat can be present in unexpected ingredients such as flour, thickeners, or sauces.
A student accidentally serves a food containing an allergen to a customer who has identified a severe allergy. What should happen first?
Stop service, alert the appropriate staff, follow the emergency/allergy protocol, and obtain emergency medical assistance if a reaction is occurring.
Why is it important for food-service workers to take both allergies and intolerances seriously?
Both can cause significant health problems, and food workers need accurate information to provide safe, appropriate service.