TFHC Allergen Awareness and Management 2 — Questions and Answers
Question 1: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens?
- Only if the allergen is a primary ingredient
- Any of the nine major allergens present as an ingredient or in a seasoning or flavoring (Correct answer)
- Only allergens that make up more than 5% of the product
- Only peanuts, tree nuts, and shellfish
Correct answer: Any of the nine major allergens present as an ingredient or in a seasoning or flavoring
FALCPA requires that all nine major allergens be declared on packaged food labels whenever they are present, including when used in seasonings or flavorings.
Question 2: What is the safest way to clean a surface to remove allergen residue?
- Wipe with a dry cloth
- Rinse with cold water
- Wash with soap and water, then sanitize and allow to air dry (Correct answer)
- Apply sanitizer spray only without washing first
Correct answer: Wash with soap and water, then sanitize and allow to air dry
Allergen proteins must be physically removed by washing with soap and water; sanitizers alone do not break down allergen proteins.
Question 3: A food handler preparing a gluten-free pasta dish should do which of the following to prevent cross-contact?
- Cook it in the same water used for regular pasta
- Use a separate, clean pot and utensils dedicated to gluten-free preparation (Correct answer)
- Add extra salt to neutralize gluten
- Rinse the regular pasta strainer and use it immediately
Correct answer: Use a separate, clean pot and utensils dedicated to gluten-free preparation
Using a separate pot and dedicated utensils ensures that gluten from regular pasta cannot contaminate the gluten-free dish.
Question 4: Which statement about food allergies is TRUE?
- Cooking always destroys allergen proteins, making the food safe
- A person can only be allergic to one food at a time
- Even a tiny amount of an allergen can trigger a serious reaction in sensitive individuals (Correct answer)
- Allergic reactions only occur when large amounts of the allergen are consumed
Correct answer: Even a tiny amount of an allergen can trigger a serious reaction in sensitive individuals
Allergic reactions can be triggered by trace amounts of an allergen, making strict cross-contact prevention critical for sensitive individuals.
Question 5: When a customer with a food allergy asks about ingredients, the food handler should:
- Guess based on what the dish looks like
- Refer to the menu description and move on
- Consult the recipe, ingredient list, or supervisor to provide accurate information (Correct answer)
- Tell the customer the restaurant cannot guarantee anything
Correct answer: Consult the recipe, ingredient list, or supervisor to provide accurate information
Accurate allergen information must come from verified sources such as recipes, ingredient labels, or a knowledgeable supervisor to protect the customer.
Question 6: Which of the following is an example of a HIDDEN source of a common allergen (milk)?
- Butter in a sauce (Correct answer)
- A glass of water
- A fresh apple
- Plain white rice
Correct answer: Butter in a sauce
Butter is a dairy product derived from milk and is a hidden source of the milk allergen when used in sauces or cooking that may not be obvious to the customer.
Question 7: If a customer experiences symptoms of an allergic reaction while at your establishment, what should you do FIRST?
- Offer them water and wait to see if it improves
- Call 911 immediately and notify your manager (Correct answer)
- Ask them if they have medication and leave them alone
- Refund their meal and ask them to leave
Correct answer: Call 911 immediately and notify your manager
Allergic reactions can escalate to anaphylaxis rapidly, so calling 911 immediately and notifying the manager is the correct first response to protect the guest's life.
TFHC Allergen Awareness and Management 2
Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens?