Question 1

When is communication between the service staff and a guest with food allergy important?

Accepted Answer

A) When the guest has a serious allergy. 
B) If the guest insists on an allergen-free meal. 
C) Always. 
D) Communication between the service staff and guests is not important. 
A) When the guest has a serious allergy. 
B) If the guest insists on an allergen-free meal. 
C) Always. 
D) Communication between the service staff and guests is not important. C

Question 2

Who in the operation needs to understand the policies and procedures for guests with food allergies?

Accepted Answer

A) Management. 
B) Servers and hosts. 
C) Chef. 
D) All employees. 
A) Management. 
B) Servers and hosts. 
C) Chef. 
D) All employees. D

Question 3

When seating guests with food allergies extra precautions are needed; for example:

Accepted Answer

A) Letting guests know their table has been cleaned and sanitized again. 
B) Replacing menus and utensils. 
C) All of the above. 
D) None of the above. 
A) Letting guests know their table has been cleaned and sanitized again. 
B) Replacing menus and utensils. 
C) All of the above. 
D) None of the above. C

Question 4

Before seating a guest with a food allergy, a server should:

Accepted Answer

A) Always ask them if they are having a nice day. 
B) Take notes on their specific allergies for the chef. 
C) Use hand sanitizer. 
D) Clean their table again. 
A) Always ask them if they are having a nice day. 
B) Take notes on their specific allergies for the chef. 
C) Use hand sanitizer. 
D) Clean their table again.

Question 5

It is essential for front of house staff to know the ingredients in all menu items. Which of the following are appropriate ways to communicate this information to a guest?

Accepted Answer

A) Every server makes it up as they go. 
B) By listing them vocally. 
C) Showing food labels. 
D) Answers B and C. 
A) Every server makes it up as they go. 
B) By listing them vocally. 
C) Showing food labels. 
D) Answers B and C.

Question 6

Select the best answer. When a restaurant has a "secret recipe" food item, the server should:

Accepted Answer

A) Simply inform the guest that a list of ingredients for that item is unavailable. 
B) Refuse to disclose potential allergens in that item. 
C) List any allergen ingredients. 
D) Reveal the entire recipe and ingredient list. 
A) Simply inform the guest that a list of ingredients for that item is unavailable. 
B) Refuse to disclose potential allergens in that item. 
C) List any allergen ingredients. 
D) Reveal the entire recipe and ingredient list.

Question 7

Why is it important to tailor menus to guests with food allergies?

Accepted Answer

A) It is not important to tailor menus to guests with food allergies. 
B) So you don't have to answer allergy questions about the menu. 
C) So that guests are fully informed and served safely. 
D) Because it makes the menu more colorful. 
A) It is not important to tailor menus to guests with food allergies. 
B) So you don't have to answer allergy questions about the menu. 
C) So that guests are fully informed and served safely. 
D) Because it makes the menu more colorful.

Question 8

When should laminated menus be cleaned?

Accepted Answer

A) When an employee notices they are looking dirty. 
B) Since they are laminated, they don't need to be cleaned. 
C) Before each new guest uses one. 
D) On a regular basis and when requested. 
A) When an employee notices they are looking dirty. 
B) Since they are laminated, they don't need to be cleaned. 
C) Before each new guest uses one. 
D) On a regular basis and when requested.

Question 9

When do a guest's food allergies become a priority?

Accepted Answer

A) Before a guest even walks through the door. 
B) The moment a guest identifies they have a food allergy. 
C) The moment a guest places an allergen special order. 
D) As their order is being prepared on identifying plates. 
A) Before a guest even walks through the door. 
B) The moment a guest identifies they have a food allergy. 
C) The moment a guest places an allergen special order. 
D) As their order is being prepared on identifying plates.

Question 10

Each server should create their own policies on serving guests with food allergies based on what works best for them.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following is the best way to serve guests with food allergies?

Accepted Answer

A) Special menus based on common food allergies. 
B) Menus that include visual markers identifying common food allergies. 
C) Charts that show which allergens are in each menu item. 
D) All of the above. 
A) Special menus based on common food allergies. 
B) Menus that include visual markers identifying common food allergies. 
C) Charts that show which allergens are in each menu item. 
D) All of the above.

When is communication between the service staff and a guest with food allergy important?

Who in the operation needs to understand the policies and procedures for guests with food allergies?

When seating guests with food allergies extra precautions are needed; for example:

Before seating a guest with a food allergy, a server should:

It is essential for front of house staff to know the ingredients in all menu items. Which of the following are appropriate ways to communicate this information to a guest?

Select the best answer. When a restaurant has a "secret recipe" food item, the server should:

Why is it important to tailor menus to guests with food allergies?

When should laminated menus be cleaned?

When do a guest's food allergies become a priority?

Each server should create their own policies on serving guests with food allergies based on what works best for them.

Which of the following is the best way to serve guests with food allergies?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters

Exam 6: Allergies Intolerances: Policies

When is communication between the service staff and a guest with food allergy important?

Who in the operation needs to understand the policies and procedures for guests with food allergies?

When seating guests with food allergies extra precautions are needed; for example:

Before seating a guest with a food allergy, a server should:

It is essential for front of house staff to know the ingredients in all menu items. Which of the following are appropriate ways to communicate this information to a guest?

Select the best answer. When a restaurant has a "secret recipe" food item, the server should:

Why is it important to tailor menus to guests with food allergies?

When should laminated menus be cleaned?

When do a guest's food allergies become a priority?

Each server should create their own policies on serving guests with food allergies based on what works best for them.

Which of the following is the best way to serve guests with food allergies?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters