ServSafe Allergens flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Major food allergens

The nine foods or food groups recognized by US federal law as causing most serious allergic reactions: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

Anaphylaxis

A severe, potentially fatal allergic reaction that can involve hives, throat swelling, breathing difficulty, and a dangerous drop in blood pressure, often within minutes of exposure.

Cross-contact

The unintentional transfer of an allergen protein from a food containing it to a food that does not, through shared utensils, equipment, hands, or preparation surfaces.

Cross-contamination

The transfer of harmful microorganisms from one food or surface to another; unlike allergens, microbial contamination may be reduced or eliminated by proper cooking.

Allergen protein stability

Allergen proteins are not reliably destroyed by cooking, frying, or heating, so shared fryers and grills remain a cross-contact risk even at high temperatures.

Handwashing for allergens

Washing hands with soap and water removes allergen proteins; alcohol-based sanitizers and rinsing with water alone are not adequate substitutes.

Dedicated allergen utensils

Separate, labeled scoops, tongs, and cutting boards reserved for allergen-free preparation help prevent cross-contact during food handling.

Allergen storage rules

Store allergen-containing ingredients in labeled, sealed containers, keep them separate from other foods, and avoid storing them above open or uncovered items.

Food intolerance

A digestive reaction such as lactose intolerance that does not involve the immune system; it is not an allergy and does not carry the same anaphylaxis risk.

Symptom recognition

Staff should recognize hives, facial or throat swelling, wheezing, vomiting, and dizziness as possible signs of an allergic reaction and act immediately.

Emergency response

When a customer shows signs of an allergic reaction, call 911, keep the person calm and upright, and follow the establishment's documented emergency procedure.

Allergen-free work area

A cleaned and sanitized section of the kitchen with dedicated equipment used to prepare allergen-free orders, reducing the chance of cross-contact.

Clean-then-sanitize step

Food-contact surfaces must be washed with hot soapy water and rinsed before applying an approved sanitizer to remove allergen proteins and germs.

Ingredient label reading

Staff must read supplier labels carefully because allergens can appear under unfamiliar names, such as casein for milk or semolina for wheat.

FALCPA

The Food Allergen Labeling and Consumer Protection Act requires packaged foods to declare the eight original major allergens in plain language on the label.

FASTER Act

The Food Allergy Safety, Treatment, Education, and Research Act added sesame as the ninth major allergen, with labeling required for products introduced on or after January 1, 2023.

Contains statement

A label statement listing the allergen source names in a product; it must use plain language and does not replace allergen disclosure in the ingredient list.

Plain-language labeling

FALCPA requires allergen source names such as 'milk' or 'wheat' rather than only technical terms like 'casein' or 'semolina' in the ingredient list.

Food Code training duty

The FDA Food Code requires food employees to be trained in food allergen awareness and in procedures that prevent cross-contact during preparation and service.

Customer allergy disclosure

When a customer states an allergy, the server must relay it to the kitchen, flag the ticket, and have a designated employee confirm the order.

Menu accuracy

Employees must describe menu items and ingredients accurately and must know which dishes contain major allergens so customers can make safe choices.

Honest limitation

If a kitchen cannot guarantee an allergen-free item, staff should tell the customer honestly instead of promising safety the operation cannot deliver.

Allergen ticket flag

A visible marker on the order ticket alerts kitchen staff that an allergen-free order requires dedicated equipment and extra cross-contact precautions.

Recipe change notification

When a supplier or recipe changes, allergen information on menus and records must be updated and staff retrained before the item is served.

Supplier label verification

Staff should check incoming product labels and specification sheets for allergen statements and keep records current as formulations change.

Sesame labeling date

Sesame became the ninth major allergen, and labeling is required for foods introduced into interstate commerce on or after January 1, 2023.

Allergen record keeping

Establishments should retain current ingredient and supplier documentation so allergen information given to customers can be verified and updated.

Designated allergen employee

A trained staff member assigned to confirm allergen orders, coordinate preparation, and ensure dedicated equipment is used for the dish.

Customer communication script

A standard set of questions staff ask about allergies, such as which allergen and how severe, helps ensure accurate information reaches the kitchen.

Allergen training documentation

Records showing employees completed allergen awareness training support regulatory compliance and demonstrate that procedures are followed.

Menu allergen identification

Menus or reference charts that identify which major allergens are present in each dish help servers answer customer questions accurately.

Third-party delivery risk

Takeout and delivery orders must carry allergen flags and sealed packaging so cross-contact and miscommunication risks are reduced off-premises.