Food Allergen Management Flashcards
7 cards from real ICFSM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Allergen Management flashcards as text
What are 'hidden allergens' in the context of food safety management?
Answer: Allergens present in an ingredient or product that are not obvious from the menu or label
Hidden allergens are those present in ingredients or products where their presence is not readily apparent, such as milk proteins in certain margarines or wheat in soy sauce.
A comprehensive allergen management plan for a food establishment should include which of the following?
Answer: Ingredient declarations, staff training, labeling procedures, and supplier communication protocols
An effective allergen management plan addresses all control points: ingredient sourcing and labeling, staff allergen awareness training, preparation protocols, and ongoing supplier communication.
Which color-coding system is most commonly recommended for allergen management in food service kitchens?
Answer: Assigning specific colors to dedicated allergen-free equipment to prevent mix-ups
Color-coded dedicated equipment (cutting boards, utensils, containers) assigned specifically for allergen-free preparations helps staff visually identify and avoid cross-contact.
An employee preparing food for an allergen-sensitive customer should do which of the following BEFORE starting preparation?
Answer: Wash hands thoroughly and change gloves to a fresh pair
Handwashing and changing to fresh gloves removes allergen residues from skin and prevents transfer to allergen-sensitive dishes through direct contact.
Which of the following food items commonly contains hidden milk allergens that a food safety manager must identify?
Answer: Non-dairy creamer
Many non-dairy creamers contain casein, a milk protein, making them a common source of hidden milk allergens despite the 'non-dairy' label.
Under an effective allergen control program, staff training should be conducted:
Answer: At hiring and regularly thereafter, with documented records of completion
Allergen training must occur at onboarding and be refreshed regularly; documented records demonstrate compliance and ensure all staff — including front-of-house — understand allergen protocols.
When a food safety manager is verifying that an allergen-free preparation area has been properly cleaned, which step confirms effective allergen removal?
Answer: Using allergen test kits to verify that protein residues have been removed
Allergen test kits (such as ELISA-based ATP swab tests specific for allergen proteins) confirm that cleaning removed allergen residues that may not be visible to the naked eye.