Sanitation Certification Practice Test

Food allergens are specific proteins that can trigger an immune response in sensitive individuals, leading to allergic reactions. The correct choice encompasses a well-established list of common food allergens recognized by health authorities, including peanuts, tree nuts, dairy, wheat, soy, eggs, fish, and shellfish. These foods are known to account for a significant majority of allergic reactions, making it crucial for food handlers and consumers to identify and manage them appropriately in food preparation and service.

The other options consist of foods that do not commonly provoke allergic reactions. For example, the second choice lists grains and pseudograins, which can be part of a diet but are not among the most common allergens. The third option includes meats, which are unlikely to cause allergies as frequently as the foods mentioned in the correct answer. The fourth option lists sweeteners, which are generally safe for the majority of the population and not classified as major allergens. Thus, awareness of the foods listed in the correct choice is essential for ensuring food safety and preventing allergic reactions in vulnerable individuals.